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Double Chocolate Cupcakes

Double Chocolate Cupcakes

Double Chocolate Cupcakes - the perfect cupcake for any chocolate lover!
Course Dessert
Cuisine International
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 15
Author Manuela Zangara


Chocolate Cupcakes

  • 188 gms – 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 115 gms – 4 oz. unsalted butter at room temperature
  • 125 gms – 1 cup + 2 tbsp packed brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • ½ cup buttermilk or yogurt
  • 2 tbsp milk
  • 3 to 4 tbsp cocoa powder

Chocolate Buttercream

  • 170 gms – ¾ cup butter
  • 310 gms – 2 ½ cups icing sugar
  • 65 gms – ½ cup unsweetened cocoa powder
  • 60 ml – ¼ cup milk
  • 1 tsp vanilla extract


Chocolate Cupcakes

  1. Preheat the oven to 165°C – 330°F and line muffin trays with papers.
  2. Combine the flour, cocoa, baking powder and salt together in a bowl and set aside.
  3. Then cream the butter, vanilla and brown sugar until pale and fluffy.
  4. Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
  5. Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
  6. Put the batter into the lined muffin tray cups, filling each to about half.
  7. Bake for about 25 minutes or until cooked through.
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

Chocolate Buttercream

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then slowly incorporate the icing sugar, cocoa powder, milk and vanilla extract. Mix well.

To Assemble the cupcakes

  1. Put the chocolate buttercream in a piping bag and decorate the chocolate cupcakes with it.