Double Chocolate Cupcakes – Deliciously moist and fluffy chocolate cupcakes stuffed with chocolate chips, and topped with a chocolate buttercream frosting!
Today, I bring you my Double Chocolate Cupcakes. The sour cream, vegetable oil, and brown sugar used here makes these cupcakes incredibly moist, and keeps them moist for days. And yet the cake flour makes these perfectly fluffy.
A wonderful combination of textures!
These cupcakes are a chocolate lover’s dream. Chocolate cupcakes full of chocolate chips, and topped with chocolate buttercream. Chocolate, chocolate, chocolate!
How to make Double Chocolate Cupcakes
Ingredients you’ll need:
- Cake flour: See recipe notes below on how to make your own!
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Large eggs
- Light brown sugar
- Vanilla extract
- Vegetable oil
- Sour cream: You could also use yogurt or buttermilk.
- Chocolate chips
For the frosting:
- Icing/powdered sugar
- Unsalted butter
- Cocoa powder
- Milk
- Vanilla extract
To make these cupcakes, simply whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, vegetable oil, sour cream, and whisk until combined. Mix in the dry ingredients, then fold in the chocolate chips.
Divide the batter evenly between a muffin pan lined with muffin cases, filling only 2/3 full.
Bake for 20 – 22 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the frosting, beat together the butter and icing sugar until light and fluffy. Beat in the cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed.
Transfer the frosting to a piping bag, and frost the cooled cupcakes. Sprinkle with chocolate chips.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Double Chocolate Cupcakes are:
- so quick and easy to make
- incredibly moist and fluffy
- LOADED with chocolate!
How long will these chocolate cupcakes last? These cupcakes can be stored, covered tightly, in the fridge for up to 3 days.
Can I freeze these cupcakes? Yes! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these delicious cupcakes next!
- Raspberry Ripple Cupcakes
- Perfect Vanilla Cupcakes
- Chocolate Oreo Cupcakes
- Chocolate Chip Peanut Butter Cupcakes
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Double Chocolate Cupcakes
Ingredients
For the Cupcakes
- 1 cup (125g) cake flour*
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup (150g) light brown sugar
- 2 teaspoons vanilla extract
- ¼ cup + 2 tablespoons (90ml) vegetable oil
- ½ cup (120g) sour cream, room temperature
- ¾ cup (130g) chocolate chips
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- ½ cup (50g) cocoa powder
- 3 – 4 tablespoons milk
- 1 teaspoon vanilla extract
- A handful of chocolate chips, to garnish
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, then fold in the sour cream and chocolate chips.
- Divide the batter evenly between the cupcake cases, filling only 2/3 full.
- Bake for 20 – 22 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. You could also frost the cupcakes using a palette knife, like I have here. Garnish with chocolate chips.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these (not frosted, sprinkled mini chocolate chips on top) and they were beautiful and very tasty. I would make again…maybe frost with peanut butter frosting 🙂
Wau , se ven realmente apetitosos, Gracias por compartir!!
I wish I had two of these cupcakes right now – one for each hand 🙂 they look absolutely wonderful!
Thanks, Jessica! 🙂
You can never go wrong with cupcakes, especially when they are DOUBLE chocolate! They look super moist and absolutely delicious! Cheers, Marsha!
Thanks, Cheyanne!
My hubby and my daughter loves everything chocolate. They are going to love these cupcakes. Awesome Marsha. Pinning!!!
Thanks, Puja!
This is most definitely a chocolate lover’s dream. I can confirm this! Lol. So much chocolate deliciousness from so many aspects. Love this! Pinning + sharing, of course! Have a great weekend, Marsha. 🙂
Thanks, Demeter! You too! 🙂
a chocolate lover’s dream! very well-executed and beautifully decorated, marsha! 🙂
Thanks, Grace! 🙂
They look so beautiful, moist and delicious. I want one right now 🙂
Thanks, Kushi! 🙂
You are speaking to my inner chocoholic with these cupcakes! Just gorgeous, and I love the chips on top!
Thanks, Amanda!
Love chocolate cupcakes! These look fantastic, Marsha! Love the addition of chocolate chips in the cupcakes. 🙂
Thanks, Jess! 🙂
These look utterly amazing! I’d love the little crunch from the chocolate chip and the creaminess of the frosting. Superb!
Thanks, Leslie!
I’m craving some form of chocolate cake these days and these cupcakes are just perfect. Yum!!! Quick question. What’s the difference between having to beat the butter and sugar before hand vs not needing to do so like in this recipe?
Thanks, AiPing! I don’t use butter in this recipe, so no creaming method is required. Usually you would cream the butter and sugar together to aerate the batter, creating light and fluffy cupcakes. Although I don’t use butter, my cupcakes are still very fluffy 🙂
omg.. these look DELICIOUS!!! I wish I had one right now! Chocolate is good.. double chocolate is THE BEST!
Thanks, Sarah!
I absolutely love everything chocolate! Your cupcakes looks so fluffy and moist! Yummm!
Thanks, Shinee!
These sound wonderful! (And I’m a big fan of Callebaut cocoa powder too!)
Thanks, Mary!
So much chocolate! I just can’t resist it!!! (I’ll be craving them all day after seeing your gorgeous pics!)
Thanks, Olivia!
You had me at double chocolate! Then you had me again at cupcake! 🙂
These look so yummy and delicious — saving for later…thanks for sharing!
Thanks, Nicole! 🙂