Double Chocolate Cupcake Recipe

This Double Chocolate Cupcake Recipe features a rich, moist chocolate cupcake topped with decadent chocolate buttercream frosting.

Double chocolate cupcakes on polka dot placemat

Ah, cupcakes, the old standby. The classic dessert. The miniature version of everyone’s favorite dessert. Cupcakes have been part and parcel of special events from birthdays to simply exercising our power as adults to eat sweets whenever we like since time out of mind.

We’ve been making cupcakes for years. We make them for parties, showers, and other special get-togethers. Heck, we even make them on random weekdays when we’re simply craving these delicious desserts. There’s nothing quite as good as a little cake topped with decadent frosting, especially when it’s homemade! This is one of our favorite cupcake recipes, and we think it will become one of your favorites, too.

Double Chocolate Cupcake Recipe

This double chocolate cupcake recipe has two major things going for it – it’s delicious, and it’s easy! For many people, the idea of making a baked product from scratch is terrifying, and we can see why. Some baking recipes require sifting, special ingredients, perfect timing, and other fancy methods and approaches. Not this one.

This double chocolate cupcake recipe doubles up on the chocolate with a chocolate cake and chocolate frosting, but it doesn’t double up on work. The cake is a simple recipe, and so is the frosting. Rather than slaving all day in the kitchen, you’ll be in and out in no time, ready to enjoy a moist, delicious cake and sweet rich frosting with your family and friends!

Closeup shot of double chocolate cupcake with more cupcakes in background


It only takes a few simple ingredients to make these delicious cupcakes. All of these ingredients are kitchen staples, so it’s very possible that you won’t have to shop at all to make this recipe.

For the Cupcakes

  • All purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Eggs
  • Milk
  • Vegetable oil
  • Vanilla extract
  • Boiling water
Stand mixer with batter.

For the Frosting

  • Softened unsalted butter
  • Powdered sugar
  • Unsweetened cocoa powder
  • Milk
  • Salt
  • Vanilla extract

**See the recipe card at the end of the post for quantities and cooking times.


This recipe is just as easy as the ingredient list. It only takes a few simple steps to make the cupcakes and frosting and then put them together. Even beginners can make it!

Step 1: Prep

Preheat the oven. Add cupcake liners to two 12-serving cupcake pans and set them aside.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt, whisking until well combined.

Step 3: Add the Wet Ingredients

In the same bowl, add the eggs, milk, oil, and vanilla extract. Then, use a hand mixer to bet the ingredients for two minutes. Finally, stir in boiling water until a smooth consistency is reached.

Step 4: Bake

Fill all the liners with an equal amount of batter and bake until a toothpick inserted into the center of the cupcakes comes out clean.

Step 5: Cool Completely

Remove the cupcakes from the oven and place them on a cooling rack. Allow them to cool completely.

Step 6: Make the Frosting

While the cupcakes cool, whip butter in a large mixing bowl until creamy. Then, add powdered sugar, cocoa powder, milk, salt, and vanilla extract and mix on low for 30 seconds. Increase the speed to high and continue mixing for another minute.

Step 7: Make the Cupcakes

Using a piping bag with a large star tip, pipe the frosting onto the cooled cupcakes. Garnish with sprinkles if desired.

Hint: Be sure to use a large mixing bowl for the frosting for easier mixing.

Piping bag with star tip next to bowl of batter.


If you want to personalize this recipe or don’t have certain ingredients on hand, we have some variations that will help.

Cream – If you don’t have milk, you can use heavy cream or half and half.

Gluten-Free Flour – If you can’t have gluten, use gluten-free flour.

Chocolate Chips – For even more chocolate flavor, try adding chocolate chips to the batter before baking.

Spicy – For a new chocolate experience, try adding some red pepper flakes to the recipe. It’s actually delicious!


These cupcakes will keep in the refrigerator for up to a week in an air-tight container. For longer storage, you can freeze these for up to three months.



As homemade baking recipes go, this double chocolate cupcake recipe is incredibly easy. That being said, we still have a couple of tips that can help you make the best possible cupcakes.

Fully Softened Butter – It’s important that your butter is fully softened so you can get that smooth, creamy texture that this recipe requires. Butter that isn’t fully softened will result in chunks of butter in your batter.

Room Temperature Eggs – Room temperature eggs incorporate into batter more easily than cold eggs, and they help the batter rise properly.

More Cupcake Recipes

If you love cupcakes, then you’re really going to love these recipes.

Christmas Tree Cupcakes

Caramel Apple Cupcakes

Pumpkin Cupcakes with Cream Cheese Frosting


Closeup shot of double chocolate cupcake on white plate

If you have questions about this double chocolate cupcake recipe, we have answers. These are some of the most common questions about cupcakes.

How long do homemade cupcakes last?
These will last for about a week in the refrigerator or up to three months in the freezer.

How do I freeze cupcakes?
Let the cupcakes cool completely in the refrigerator, then transfer them to a baking sheet and freeze them. After they’re frozen, wrap them tightly in cling wrap, then transfer them to an air-tight, freezer-safe container.

How do I defrost cupcakes?
To defrost cupcakes, place them in the refrigerator overnight.

Closeup shot of double chocolate cupcake with more cupcakes in background

Double Chocolate Cupcake Recipe

If you’re ready for a chocolate overload, then give this double chocolate cupcake recipe a try. It’s rich, moist, and loaded with decadent frosting. These are perfect for any occasion, from weeknight desserts to special get-togethers. Once we tried these chocolate cupcakes we were hooked! We are sure you will be too. We hope your family enjoys these decadent cupcakes as much as we do!


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Double Chocolate Cupcake Recipe

This Double Chocolate Cupcake Recipe features a rich, moist chocolate cupcake topped with decadent chocolate buttercream frosting.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 21 minutes
Servings: 24
Author: Rob


Cupcake Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ¾ cup boiling water

Frosting Ingredients:

  • 1 cup unsalted butter (room temperature) 
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 tablespoons milk
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • sprinkles for garnish


  • Preheat the oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.
  • In a large mixing bowl, add gluten-free flour, sugar, baking powder, baking soda and salt. Whisk to combine.
  • In that same bowl, add eggs, milk, oil and vanilla extract. Use a hand mixer to beat the ingredients for 2 minutes. Stir in the boiling water until a smooth consistency is reached.
  • Use a large cookie scoop to equally portion the batter into the liners of the prepared cupcake pans. Bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove cupcakes from the oven and place on a wire cooling rack to come to room temperature.
  • While cupcakes cool, prepare the frosting: Add room temperature butter to the bowl of a mixer fitted with whisk attachment (or large mixing bowl if using a hand-held mixer). Mix on high until a creamy consistency is reached. Add powdered sugar, cocoa powder, milk, salt and vanilla extract. Mix on low for 30 settings. Increase speed to high for 1 minute.
  • Spoon frosting into a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes, garnishing each one with sprinkles.

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