Description
Indulge in rich, moist double chocolate cupcakes with chocolate chips melted in every bite, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup semisweet chocolate chips or chunks (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix the all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until well blended.
- Combine the vegetable oil, buttermilk, hot coffee, eggs, vanilla extract, granulated sugar, and brown sugar in another bowl and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding over-mixing.
- Fold in the semisweet chocolate chips or chunks.
- Fill each muffin liner about two-thirds full with batter, adding extra chocolate chips on top if desired.
- Bake in the preheated oven for 18–22 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flair, top with powdered sugar, frosting, or chocolate shavings, and serve with milk or coffee.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: chocolate cupcakes, double chocolate, dessert, baking, cupcakes