Description
These Ultimate Double Chocolate Cupcakes are rich, moist, and packed with chocolate flavor. Made with cocoa powder, hot coffee, and mini chocolate chips, they offer an intense chocolate experience that’s perfect for dessert or special occasions. The combination of buttermilk and coffee creates a tender crumb, while the double chocolate ensures every bite is decadently delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
Add-ins
- 3/4 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Sugars and Oil: In a separate bowl, mix the granulated sugar, packed brown sugar, and vegetable oil thoroughly. Incorporate the eggs one at a time and add the vanilla extract, stirring until the mixture is smooth and homogeneous.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients to ensure a smooth batter and even mixing.
- Add Hot Coffee: Stir in the hot coffee slowly until the batter is smooth and slightly thin. The coffee enhances the chocolate flavor without overwhelming the batter.
- Fold in Mini Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the batter without overmixing.
- Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick in the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, ensuring the cupcakes set perfectly.
Notes
- Hot coffee can be substituted with hot water if preferred, but coffee enhances the chocolate flavor beautifully.
- Be careful not to overmix the batter after adding dry ingredients to keep cupcakes tender.
- Use room temperature eggs for better batter consistency.
- Line the muffin tin with cupcake liners for easy cleanup and removal.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
