Double Chocolate Cupcakes
Delicious and easy chocolate cupcakes with whipped chocolate buttercream. These chocolate cupcakes require simple ingredients and come together in around an hour!
Equipment
- whisk and silicone spatula or spoon
- 16" piping bag
- medium/large piping tip such as a Wilton 1M or 2D tip
Ingredients
Chocolate Cupcakes
- 1¼ cups all purpose flour
- 1 cup sugar
- 6 ounces fresh strong brewed coffee
- ½ cup cocoa powder
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Whipped Chocolate Buttercream
- 1½ cups unsalted butter (softened at room temperature, 3 sticks)
- 4 cups powdered sugar
- ½ cup cocoa powder
- 4 ounces semi sweet chocolate chips
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
Chocolate Cupcakes
- Preheat oven to 350℉ and prep cupcake pan with cupcake liners.
- In a bowl, whisk together all purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, whisk together the oil and sugar until combined, then whisk in the egg and vanilla extract. Finally whisk in the warm (not hot) coffee.
- Whisk the dry flour mixture into the wet ingredient mixture until just combined, leaving no streaks of flour. Avoid overmixing.
- Fill cupcake liners two thirds of the way full. Over overfilling the cupcake liners - important!
- Bake 18-20 minutes or until a toothpick comes out clean. Let cupcakes cool for at least 20 minutes before frosting them. Do not frost the cupcakes while they're warm or the frosting will melt.
Chocolate Buttercream
- While the cupcakes are baking, make the whipped chocolate buttercream. In a microwave safe bowl, heat the chocolate chips and ¼ cup of the heavy whipping cream together in 30 second intervals. Mix inbetween each time until the chocolate is fully melted and uniform forming a chocolate ganache.
- In a stand mixer fitted with a paddle attachment, place room temperature softened butter and salt into the mixer and beat until light and fluffy - around 2 minutes.
- Scrape down the sides of the bowl and add in the cocoa powder. Mix until combined with the butter, about another minute.
- Add in half of the powdered sugar, mixing until combined, then mix in the melted chocolate ganache.
- Add in the remaining powdered sugar, mixing on low speed until combined. Add in remaining heavy whipping cream and vanilla, mixing until combined then upping the speed on the mixer to whip up the buttercream fully for around 3-5 minutes total. Make sure to scrape down the sides and bottom of the bowl as often as needed. Optional Tip: Take a rubber spatula and mix the frosting by hand afterwards swiping it against the sides of the bowl to take out some of the air, creating a smoother frosting for piping.
- Add prepared chocolate buttercream into a 16" piping bag fitted with a medium to large sized piping tip. Hold the piping bag vertically on top of the cupcake, starting with the tip on the outside edge of the cupcake, apply even pressure and swirl the piping tip around into a swirl lifting up as you go. Top with sprinkles if desired or enjoy as is! Store in an airight container for up to 3 days.Tip: Wilton 1M or 2D piping tips are the perfect size and create a beautiful textured classic cupcake swirl.
Tried this recipe?Let us know how it was!
