Sink your teeth into these decadent Ultimate Double Chocolate Cupcakes—moist chocolate cake topped with a velvety chocolate ganache frosting. This is not your average cupcake recipe. These beauties are rich, flavorful, and just the right amount of indulgent for any celebration, from birthdays to weeknight treats. If you’ve ever wanted a go-to chocolate cupcake that rivals your favorite bakery, this one’s for you.
Chocolate cupcakes have stood the test of time as a classic dessert—beloved for their soft crumb, deep cocoa flavor, and endless customizations. But double chocolate? That’s next-level indulgence.
What sets these apart from other chocolate cupcakes? It’s all in the pairing of moist, cocoa-rich cake with real chocolate chunks baked inside, finished with a silky chocolate ganache that glistens like frosting straight out of a professional kitchen. Inspired by the lush textures and flavors of gourmet bakeries, this recipe delivers both taste and presentation.
Whether you’re baking for a party, bringing treats to work, or just craving something truly satisfying, these double chocolate cupcakes deliver every time—with minimal fuss and major chocolate payoff.
Ingredients Overview
To craft the perfect double chocolate cupcake, you need a careful balance of wet and dry ingredients, with high-quality chocolate elements playing the starring roles.
All-Purpose Flour
The structure of the cupcake. Use properly measured flour (spooned and leveled) to avoid a dense or dry crumb.
Unsweetened Cocoa Powder
Provides deep, earthy chocolate flavor. Dutch-process cocoa will give a smoother, darker taste, while natural cocoa offers a slightly tangier profile. Both work well, but the Dutch-process delivers a more luxurious finish.
Baking Powder & Baking Soda
These leavening agents work together to create rise and softness. Baking soda reacts with the acidity in buttermilk, while baking powder adds extra lift.
Salt
A pinch of salt brings out the sweetness and intensifies chocolate’s flavor.
Granulated Sugar
Sweetens the cupcakes and helps create a soft, tender crumb. White sugar keeps the texture light.
Eggs
Eggs provide structure and moisture, and they help emulsify the batter for a smooth, even bake.
Buttermilk
A key ingredient for moisture and tenderness. The acidity reacts with the baking soda and enhances the depth of chocolate flavor.
Vegetable Oil
Unlike butter, oil keeps cupcakes moist for days. It doesn’t add flavor but ensures a soft, plush texture.
Vanilla Extract
Adds warmth and rounds out the chocolatey intensity.
Hot Coffee (or Hot Water)
Boosts the flavor of cocoa and makes the batter smoother. Coffee won’t make the cupcakes taste like coffee—it simply deepens the chocolate flavor.
Semi-Sweet Chocolate Chunks
The “double” in double chocolate—melting into pockets throughout the cupcake, these bring a luxurious bite to every mouthful.
Step-by-Step Instructions
Follow these expanded instructions to make sure your cupcakes are moist, rich, and fully infused with chocolate flavor.
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution and prevents clumps.
3. Beat Wet Ingredients
In a separate bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth and slightly pale. Add the buttermilk and stir until well combined.
4. Combine Wet and Dry
Add the dry ingredients to the wet mixture in two additions, stirring gently between each. Don’t overmix—just combine until you no longer see streaks of flour.
5. Add Hot Coffee
Slowly pour in the hot coffee and whisk until smooth. The batter will be thin—that’s what gives the cupcakes their moist texture.
6. Fold in Chocolate Chunks
Gently fold in the chopped chocolate or chocolate chips. This adds richness and a melty surprise in every bite.
7. Fill and Bake
Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
8. Cool
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tips, Variations, and Substitutions
Tips for Success
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Use room temperature ingredients: This helps everything combine smoothly and evenly.
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Don’t overmix: Once the flour is added, stir gently to avoid dense cupcakes.
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Use hot liquid: Hot water or coffee “blooms” the cocoa powder, bringing out full chocolate flavor.
Variations
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Triple Chocolate: Add chocolate ganache filling inside each cupcake before baking or after with a piping bag.
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Chocolate Raspberry: Add a small spoonful of raspberry jam to the center before baking for a fruity twist.
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Mexican Chocolate: Add a pinch of cinnamon and cayenne for a spicy kick.
Substitutions
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Buttermilk Substitute: Use whole milk with 1 tablespoon of lemon juice or vinegar.
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Gluten-Free: Use a 1:1 gluten-free baking flour; the texture remains moist and rich.
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Dairy-Free: Use almond milk with vinegar and dairy-free chocolate chips.
Serving Ideas & Occasions
These cupcakes are a showstopper for any event. Here are a few favorite ways to serve them:
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Birthday Parties: Pair with colorful sprinkles or a chocolate buttercream swirl for a festive touch.
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Holidays: Dress them up with crushed peppermint or red berries during winter celebrations.
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Bake Sales: Package individually in cupcake boxes for a professional look.
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Everyday Treats: Store in an airtight container for mid-week indulgences or sweet lunchbox surprises.
You can also mini-size them for cupcake bites or go jumbo with a bakery-style muffin tin.
Nutritional & Health Notes
These cupcakes are rich, but they can fit into a balanced diet when enjoyed in moderation.
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High in Antioxidants: Thanks to cocoa powder and dark chocolate, these cupcakes bring flavonoids to the table.
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Dairy Options Available: With substitutions, these cupcakes can accommodate lactose-intolerant or dairy-free diets.
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Portion Controlled: Each cupcake is a self-contained serving, making it easier to track indulgence.
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No Butter in Cake: The use of oil keeps them moist without saturated fats from butter—though the ganache may include cream.
For a lighter version, reduce sugar slightly or use a lower-fat frosting option like whipped ganache or Greek yogurt-based topping.
Frequently Asked Questions
1. Can I make these cupcakes in advance?
Yes! These cupcakes stay moist for 3–4 days in an airtight container. You can also freeze unfrosted cupcakes for up to 2 months.
2. What’s the best way to frost them?
Ganache is ideal for a glossy, rich finish. Pipe or spoon it on once the cupcakes are completely cool. You can also use chocolate buttercream or whipped cream cheese frosting for a twist.
3. Can I make this into a cake instead?
Yes, the batter can be baked in an 8-inch round cake pan. Adjust the bake time to 28–32 minutes and check with a toothpick.
4. Do I have to use coffee in the batter?
No—but it enhances chocolate flavor significantly. If you’re caffeine-sensitive or baking for kids, hot water is a fine substitute.
5. Why did my cupcakes sink in the middle?
This usually happens if they’re underbaked or if the oven door was opened early. Use an oven thermometer and avoid peeking during baking.
6. Can I make mini cupcakes with this recipe?
Yes! Reduce the baking time to about 10–12 minutes. This recipe will yield around 36 mini cupcakes.
7. How do I store leftovers?
Store frosted cupcakes in an airtight container at room temp for up to 3 days. For longer storage, refrigerate them and bring to room temp before serving.
Tasty Recipes Card
Description:
Ultra-moist, rich double chocolate cupcakes filled with melted chocolate chunks and topped with silky ganache. Perfect for celebrations, gifting, or anytime indulgence.
Ingredients:
Cupcakes:
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1 cup (125g) all-purpose flour
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½ cup (45g) unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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2 large eggs
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¾ cup (150g) granulated sugar
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½ cup (120ml) vegetable oil
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1 tsp vanilla extract
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½ cup (120ml) buttermilk
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½ cup (120ml) hot coffee or water
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¾ cup (120g) semi-sweet chocolate chunks or chips
Ganache Frosting:
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8 oz (225g) semi-sweet chocolate, chopped
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½ cup (120ml) heavy cream
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1 tbsp butter (optional, for shine)
Instructions:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, beat eggs, sugar, oil, and vanilla until smooth. Add buttermilk.
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Gradually add dry ingredients, stirring just to combine.
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Stir in hot coffee or water, then fold in chocolate chunks.
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Fill cupcake liners 2/3 full.
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Bake 18–22 minutes or until a toothpick comes out with moist crumbs.
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Cool completely on wire rack.
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For ganache: Heat cream until steaming, pour over chocolate. Let sit 2 minutes, then stir until smooth. Add butter if using. Cool slightly, then frost cooled cupcakes.
Notes:
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Add a pinch of cinnamon or cayenne for a Mexican twist.
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Use dark chocolate for a more intense ganache.
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Store frosted cupcakes in an airtight container for 3 days.
Details:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes