Double Chocolate Cupcakes Recipe

When I’m in need of a chocolate fix that feels like a hug from the inside, these double chocolate cupcakes are my go-to magic trick!

I adore plunging headfirst into these Double Chocolate Cupcakes, which are deep with flavor from the cocoa and the semi-sweet chocolate chips. Their base is all-purpose flour, which delivers the structure needed for a cupcake, and there is a hint of buttermilk, which is in the batter for added moisture.

Unsalted butter, melted, is the source of the comforting, chocolate-tinged texture that makes a cupcake worth glomming onto.

Ingredients

• All-purpose flour: Main structure provider; source of carbohydrates.
• Unsweetened cocoa powder: Adds rich chocolate flavor; provides antioxidants.
• Granulated sugar: Sweetens and adds moisture; energy source.
• Butter: Adds richness, flavor, and tender crumb; source of fat.
• Chocolate chips: Intense chocolate bits; provide flavor bursts and texture.
• Buttermilk: Moistens and aids leavening; adds slight tanginess.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup semi-sweet chocolate chips

How to Make this

1. Prepare your oven by heating it to 350 degrees Fahrenheit (175 degrees Celsius). Take a standard 12-cup muffin pan and place paper cupcake liners in each cup.

2. In a medium bowl, mix well the flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine the melted butter and sugar in a large bowl until they are well mixed.

4. Add the eggs one by one to the butter mixture, beating in each egg well before adding the next. Stir in the vanilla extract.

5. Add the dry ingredients and buttermilk to the wet ingredients alternately, starting and finishing with the dry ingredients. Mix until only barely combined.

6. Using a spatula, gently incorporate the chocolate chips into the batter, making sure they are evenly dispersed throughout.

7. Evenly divide the batter among the prepared cupcake liners, filling each one about two-thirds full.

8. Preheat oven to 350°F. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Cool the cupcakes in the pan for about 5 minutes, then move them to a wire rack to cool completely.

10. When cool, apply your preferred chocolate frosting (if you like that sort of thing) and devour your double chocolate cupcakes!

Equipment Needed

1. Oven
2. Standard 12-cup muffin pan
3. Paper cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Spatula
10. Hand mixer or stand mixer
11. Toothpick
12. Wire cooling rack

FAQ

• Q: Can I use regular milk instead of buttermilk?A: Preferred for its tanginess and its role in creating a tender crumb, buttermilk can be substituted with regular milk mixed with a little lemon juice or vinegar.
• Q: Can I use different types of chocolate chips?Yes, you can opt for either milk chocolate or dark chocolate chips if you desire a sweeter or richer taste.
• Q: How should I store these cupcakes?A: Keep them in an air-tight box at normal room temperature for the next three days or put them in a vacuum in the refrigerator and keep them for seven days.
• Q: Can I make these cupcakes ahead of time?A: Yes, it is permissible to bake the cupcakes a day in advance. Just keep them covered so they maintain their moisture.
• Q: Can the batter be frozen?A: If you have to, you can freeze the batter, but it’s best to bake it fresh. When you’re ready to bake, thaw the batter in the refrigerator.
• Q: What if I don’t have unsalted butter?A: Salted butter can be used, but decrease the added salt in the recipe to keep the flavors in balance.
• Q: How can I make these cupcakes gluten-free?A: For best results, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Double Chocolate Cupcakes Recipe Substitutions and Variations

Substitute all-purpose flour with an equal amount of gluten-free baking flour for a gluten-free option.
Cocoa powder, unsweetened: For a richer chocolate flavor, Dutch-process cocoa powder can be used.
For unsalted butter, substitute with the same amount of melted coconut oil or vegetable oil. These two oils can replace butter in a 1:1 ratio and will work well in cookies and brownies.
Sugar that’s been granulated: Use an equal amount of coconut sugar or light brown sugar for a different sweetness profile.
Buttermilk: To replace buttermilk, mix together 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Allow it to sit for 5 minutes.

Pro Tips

1. Room Temperature Ingredients: Ensure that the eggs and buttermilk are at room temperature before mixing. This helps the batter to combine more smoothly and results in a more even texture for the cupcakes.