Cake haters, rejoice! These cupcakes are fluffy and moist in the middle with defined tops that offer a tastily toothsome contrast. Pair with my homemade chocolate buttercream frosting for even more cocoa flavor!
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Historically, I have never been a cake person. Most cakes, in my experience, are too dry, too crumbly, and/or loaded with overly-sweetened frosting and decorations. So when it finally came time for me to have to make a cake, I set out to craft a recipe that still has a distinct cakey crumb, but not crumb-ly.
I also set out to create a frosting whose sugar was dialed WAY back, and instead prioritized natural vanilla and cocoa flavors; creating a rich, ganache-inspired chocolate buttercream frosting that takes these cupcakes to another chocolaty level!
A glass of milk is an optional (but delicious!) way to enjoy these cupcakes, but by no means mandatory due to the cupcakes' rich, moist centers.
Enjoy these cupcakes all by yourself, or whip them up for a school function, local bake sale, or for your next birthday party!
Reasons Chocolate Lovers Make This Recipe
- The cupcake for cake haters -- if cake has never been your thing, then this recipe is dedicated to you, because I get it. It's cake haters like us who, when we do find that perfectly moist, dare I say fudgy, cake recipe, we hang on to it for dear life. Hopefully this recipe is that for you-- let me know in the comments how it turned out! <3
- Great for all ages -- it's not secret kids LOVE cupcakes, so these will be an instant hit the next time the grandkids or your nieces and nephews pop by for a visit. Plus, this recipe is easy enough so that kids can help with baking and decorating--and eating, too, of course!
- Quick to prepare -- if you are in a cake emergency, luckily, these cupcakes come together in about 20 minutes, and you can quickly make your own frosting as they bake-- just be sure the cupcakes have cooled enough before adding any frosting.
Ingredients and Variations
These cupcakes require just a few baking staples to come together. A few important notes on some of the ingredients:
Melted butter -- fat provides extra flavor in baked goods, and using melted butter contributes to the cupcakes' moist interior. It is often noticeable, to the pastry's detriment, when butter is omitted, so I wouldn't recommend skipping this ingredient.
Whole eggs -- eggs provide moisture and structure to baked goods, so using whole eggs will help give rise to the cupcakes while also making them fudgier due to the yolks.
Buttermilk -- using real buttermilk adds more fat to the cupcake batter, further creating a fudgier texture. If you don't have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.
Neutral-flavored oil -- using a liquid fat like avocado or vegetable oil will add more moisture to the cake, even at room temperature, making it a must for this recipe.
Cake flour -- since cakes should always be light and tender, cake flour is imperative to use for its lower gluten content and inability to absorb as much moisture as all-purpose or bread flours. However, if you are in a pinch, you can substitute with all-purpose flour and take extra care not to overmix the batter. You could also add a few tablespoons or milk or hot water if the batter looks too dry.
Dutch-processed cocoa powder -- I use Dutch-processed cocoa powder whenever possible for its intense cocoa flavor. If you don't have any on hand, you can substitute with unsweetened cocoa powder.
Tips for Success
- Do not overmix the cupcake batter, otherwise the gluten in the flour will start to develop and create a gummy, dense cupcake.
- Be sure to turn the muffins out after 5 minutes of cooling in the tin, otherwise you risk them getting the dreaded "soggy bottom" from trapped steam.
- You'll quickly find that decorating a too-warm cupcake with frosting will result in a runny, liquid mess all over your counter. Wait until they have cooled for a few minutes before letting your creativity run wild with decorating (which we know is everyone's favorite part ;)).
Storage Instructions
For best results, wrap each cupcake individually in a sheet of cling film, then store in either a resealable bag or in an airtight container for 3-4 days.
Double Chocolate Cupcakes
Equipment
- 2 mixing bowls
- 2 rubber spatulas
- 1 whisk
- 1 large cupcake tin
- 1 tablespoon or ice cream scoop
- 16 cupcake wrappers
Ingredients
- 113 grams melted butter, hot
- 90 grams white granulated sugar
- 90 grams dark brown sugar
- 2 teaspoons vanilla extract
- 2 whole eggs
- 240 ml buttermilk
- 90 ml neutral-flavored oil
- 225 grams cake flour
- 55 grams Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 200 grams semi-sweet chocolate chips
Instructions
- In a mixing bowl, combine the hot melted butter and sugar and stir to dissolve the sugar. Add the vanilla extract, egg, buttermilk, and oil and stir to combine.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Form a well in the center and pour in the wet ingredients, then gently fold together until no raw flour remains visible. Gently fold in the chocolate chips.
- Preheat oven to 350℉. Lightly grease both the cupcake tin and cupcake wrappers with nonstick spray. Use a spoon or scoop to fill each wrapper three-quarters full with batter. Sprinkle the cupcakes with a dusting of demerara sugar (optional) and bake for 15-17 minutes, until a toothpick inserted in the center comes out with a few wet crumbs attached.
- Allow the cupcake tin to cool for 5 minutes before turning out onto a wire rack, then turn the cupcakes out of the tin. Decorate as desired.
