Double Chocolate Cupcakes

Name: Double Chocolate Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/4 cup granulated sugar; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 large eggs, room temperature; 1/3 cup oil; 3/4 cup buttermilk, room temperature; 1 1/2 tsp vanilla extract; 1/2 cup hot coffee; 1 cup unsalted butter, room temperature; 5 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 1/2 cup milk or heavy whipping cream; 2 tsp vanilla extract

This post may contain affiliate links.

These Double Chocolate Cupcakes are light, fluffy, and packed with chocolate! They come together with simple pantry ingredients and are perfect for your next party or birthday!

Will I Taste the Coffee?

No! The addition of the hot coffee simply enhances the chocolate flavor of the cupcakes! I highly recommend using hot coffee in this recipe; however, if needed you can replace it with 1/2 cup hot water.

Ingredients in Double Chocolate Cupcakes

Oil: Use a neutral oil like canola or vegetable oil.
Eggs: Use large room temperature eggs for this recipe.
Buttermilk: Use room temperature full-fat buttermilk.
Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dense and dry muffins.
Unsweetened Cocoa Powder: You can use regular unsweetened cocoa powder like Hershey’s or my favorite Dutch processed cocoa powder.
Granulated Sugar: Use regular granulated white sugar.
Baking Powder: Leavening agent
Baking Soda: Used in conjunction with baking powder for the perfect cupcake texture.
Salt: Balances the flavor of the cupcakes.
Hot Coffee: Use freshly brewed hot coffee. You will not taste the coffee in the cupcakes. The addition of coffee simply enhances the chocolate flavor of the cupcakes.

Ingredients in the Chocolate Buttercream

Unsalted Butter: Use room temperature butter.
Powdered Sugar: Make sure there are no lumps. Sift if needed.
Unsweetened Cocoa Powder: You can use regular unsweetened cocoa powder like Hershey’s or my favorite Dutch processed cocoa powder.
Milk or Heavy Whipping Cream: You can use either milk or heavy whipping cream. Using heavy whipping cream will result in a lighter and airier buttercream.
Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.

Making the Cupcakes

Preheat oven to 325 degrees.

To make the cake, in a stand mixer beat together eggs, oil, buttermilk, and vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Slowly add dry ingredients to wet and beat until JUST combined. Pour in hot coffee and beat for a few seconds.

Pour into cupcake tin lined with cups 1/2 full. Bake for 15-18 minutes. Let cool on wire rack while you make the frosting.

To make the chocolate buttercream, beat butter for at least 5 minutes until lightened in color. In a separate bowl, combine powdered sugar and cocoa powder. Alternately, add dry ingredients and milk. Add in vanilla extract. Beat on high speed for 3 minutes until light and fluffy! Whip by hand to release any air bubbles.

Frost cooled cupcakes and decorate how you like.

Tools for the Double Chocolate Cupcakes

Other Recipes to Try