Description
Indulge in rich, moist double chocolate cupcakes that are perfect for any occasion. These treats are filled with intense chocolate flavor and topped with creamy chocolate frosting.
Ingredients
Scale
- 1 cup all-purpose flour (125 grams)
- 1/2 cup cocoa powder (45 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml)
- 1/3 cup coffee (80 ml)
- 1 cup unsalted butter (226 grams)
- 3.5–4.5 cups powdered sugar (385–495 grams)
- 3/4 cup cocoa powder (68 grams)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3–4 tablespoons whipping cream (45–60 ml)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients in a medium bowl.
- Combine wet ingredients in a large bowl and beat until smooth.
- Add vanilla extract and buttermilk to the wet mixture.
- Incorporate freshly brewed coffee gradually.
- Combine wet and dry ingredients until just mixed.
- Fill the muffin tin with batter two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes then transfer to a wire rack.
- Beat the butter for the frosting until creamy.
- Add sifted powdered sugar and cocoa powder gradually.
- Incorporate vanilla extract and salt into the frosting.
- Adjust the consistency with whipping cream or milk.
- Frost the cooled cupcakes creatively.
Notes
For maximum freshness, consider freezing the cupcakes without frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, chocolate, dessert, baking, treats