Introduction
These Homemade Double Chocolate Cupcakes are a chocolate lover’s dream. Featuring a moist chocolate base studded with melty chocolate chips and topped with a rich, silky chocolate frosting, these cupcakes are perfect for birthdays, parties, or simply indulging your sweet tooth. They’re easy to make and deliver a bakery-quality treat every time.
Ingredients (Quantities)
For the Cupcakes:
- All-purpose flour: 1 1/4 cups (150g)
- Granulated sugar: 1 cup (200g)
- Unsweetened cocoa powder: 1/2 cup (50g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Egg: 1 large
- Milk: 1/2 cup (120ml)
- Vegetable oil: 1/3 cup (80ml)
- Vanilla extract: 1 teaspoon
- Boiling water: 1/2 cup (120ml)
- Semi-sweet chocolate chips: 1/2 cup (85g)
For the Chocolate Frosting:
- Butter: 1/2 cup (1 stick or 115g), softened
- Powdered sugar: 2 cups (240g)
- Unsweetened cocoa powder: 1/3 cup (30g)
- Milk: 2-3 tablespoons (30-45ml)
- Vanilla extract: 1 teaspoon
- Melted dark chocolate: 1/4 cup (60g), cooled slightly (optional for extra richness)
Instructions
- Preheat the oven and prepare the pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the cupcake batter:
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Slowly add the boiling water to the batter, mixing until combined. The batter will be thin, which ensures moist cupcakes.
- Fold in the chocolate chips.
- Bake the cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the chocolate frosting:
- In a medium mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
- Add the vanilla extract and 2 tablespoons of milk, then beat on high speed until the frosting is smooth and fluffy. Add the melted dark chocolate if using and beat until fully incorporated. If the frosting is too thick, add an additional tablespoon of milk.
- Frost the cupcakes:
- Once the cupcakes are completely cooled, frost them using a piping bag with a star tip or spread the frosting on with a spatula.
- Top with additional chocolate chips, sprinkles, or a drizzle of melted chocolate for extra flair.
Tips for Success
- Room temperature ingredients: For a smooth batter and even baking, ensure the egg and milk are at room temperature.
- Boiling water: Don’t skip this step—it enhances the cocoa powder’s flavor and creates a moist texture.
- Cool cupcakes completely: Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
Recommendations
- Customize toppings: Add a sprinkle of sea salt, a dusting of cocoa powder, or edible glitter for an elegant finish.
- Serve with: Pair these cupcakes with a cold glass of milk or a cup of coffee for a perfect combination.
Nutrition Information (per cupcake, based on 12 cupcakes)
- Calories: 310
- Carbohydrates: 38g
- Protein: 4g
- Fat: 16g
- Sugar: 28g
- Fiber: 2g
These Homemade Double Chocolate Cupcakes are an easy and delicious way to enjoy the ultimate chocolate treat. Moist, rich, and topped with creamy frosting, they’re sure to become a favorite for any occasion!
