This post was updated on by
Double Chocolate Cupcakes. These homemade chocolate cupcakes are the perfect cure for a sweet tooth! Fudge-like cake is topped with a smooth and creamy chocolate buttercream for the perfect dessert recipe!
But we aren’t here to talk about the book. We are here to oogle over these insanely decedent double chocolate cupcakes! They are a tried and true cupcake recipe, most requested at birthdays, and so hard to resist! A moist chocolate cake is topped with a fudge frosting giving you the ultimate chocolate duo!
Super Moist Chocolate Cupcakes
Easy Chocolate Cupcakes Ingredients:
- Flour- All-purpose will do the trick for this recipe!
- Baking soda- Light and puffy cupcakes get their airy texture thanks to this ingredient. Be sure to check the expiration date of your baking soda to ensure you use the freshest ingredients.
- Salt- Salt is added to the cake to elevate the flavor ever so slightly.
- Butter- Soft, but not too soft, is key. I take my butter out of the refrigerator 20 to 30 minutes before I am ready to bake.
- Brown Sugar- I like to use brown sugar. However, you could substitute this with granulated sugar if needed.
- Eggs- Large eggs at room temperature are the best to use in this recipe. Having room temperature ingredients is key to helping them incorporate smoothly.
- Vanilla Extract- Be sure to use pure vanilla extract, not imitation.
- Unsweetened Chocolate- Cocoa powder is replaced with unsweetened chocolate in this cake. You can find it in the baking aisle.
- Sour Cream- Sour cream adds moisture and a slight tang that pairs perfectly with the chocolate flavor!
- Coffee- Hot coffee is the secret ingredient to this cake. The coffee helps to enhance the chocolate flavor giving it the boost it needs to send it over the edge. It does NOT add coffee flavor. However, if you really do not want to use this, you could use just hot water.
How to make the best chocolate cupcakes:
Preheat your oven to 350 degrees. Line two muffin tins with paper wrappers.
Whisk together the flour, baking soda, and salt in a small bowl.
In the bowl of an electric mixer cream the butter and brown sugar. Add the eggs, one at a time, followed by the vanilla and melted chocolate.
Stir in the dry ingredients and sour cream. Fold in the coffee.
Fill each cupcake liner 3/4 full. Bake 12-15 minutes or until a toothpick comes out clean.
How to keep cupcakes moist:
- Let the cupcakes cool completely before frosting or storing in a container.
- Once cooled, store in an air tight container and not open on the counter.
- Do not store cupcakes in the refrigerator unless your room is above 70 degrees.
How long do cupcakes last?
Homemade cupcakes are best if eaten within 2-3 days. Technically, they will last longer in the refrigerator but you run the risk of them becoming stale.
Fudge Frosting Ingredients:
- Butter or shortening- We prefer the flavor of butter, but you could use shortening if needed.
- Cocoa powder- regular cocoa powder or a darker Dutch works interchangeably in this recipe.
- Powdered sugar- This is a finer ground sugar that can be found in the baking aisle of your local grocer. It’s also referred to as confectioners sugar.
- Heavy cream- Adding heavy cream gives a slight lift and moisture to the frosting which makes it easier to spread.
- Hot fudge topping- The secret ingredients! Do not heat the fudge. You want it straight from the jar.
- Vanilla extract- Use pure vanilla in this frosting, not imitation.
How to make frosting with fudge ice cream topping:
- Whisk together the butter, cocoa, and powdered sugar until incorporated.
- Stir in the cream, fudge topping, and vanilla extract.
- Whip until fluffy and spreading consistency.
Tips to make the BEST cupcakes:
- Be sure you use quality ingredients. Do not skimp on the vanilla bean paste, vanilla extract (always use pure NOT imitation), and BUTTER. Flour, baking soda and powder are always ok as “off brand.”
- It is so important that you use room temperature ingredients. This ensures even mixing and a perfect batter.
- Do not over mix your batter. I like to keep my mixer on low/medium speed. This keeps the butter from overheating and the ingredients incorporate evenly.
- Use a scoop for even cupcake sizes. This isn’t necessary but does make it super simple to keep your cupcakes even.
More chocolate recipes:
More cupcake recipes:
- Coconut Cupcakes with Coconut Buttercream
- Funfetti Cupcakes
- Snickerdoodle Cupcakes
- Lucky Charm Cupcakes
- 2-1/4 cup flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter
- 2 cups brown sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 4 ounces unsweetened chocolate, melted
- 1 cup sour cream
- 1 cup hot coffee
- 3/4 cup butter, soft
- 1/3 cup cocoa powder
- 2-1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 cup hot fudge topping
- 2 teaspoons vanilla extract
For the CAKE:
- Preheat your oven to 350 degrees. Line two muffin tins with paper wrappers.
- Whisk together the flour, baking soda, and salt in a small bowl.
- In the bowl of an electric mixer cream the butter and brown sugar. Add the eggs, one at a time, followed by the vanilla and melted chocolate.
- Stir in the dry ingredients and sour cream. Fold in the coffee.
- Fill each cupcake liner 3/4 full. Bake 12-15 minutes or until a toothpick comes out clean.
For the FROSTING:
- Whisk together the butter, cocoa, and powdered sugar. Stir in the cream, fudge topping, and vanilla extract. Whip until fluffy and spreading consistency.