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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.

Course Dessert
Cuisine American
Keyword buttercream frosting, chocolate, Cupcakes, dessert recipes, double chocolate
Prep Time 20 minutes
Cook Time 21 minutes
Servings 24
Author Rob

Ingredients

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

Instructions

  1. Preheat the oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.

  2. In a large mixing bowl, add gluten-free flour, sugar, baking powder, baking soda and salt. Whisk to combine.

  3. 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.

  4. 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.

  5. Remove cupcakes from the oven and place on a wire cooling rack to come to room temperature.

  6. 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.

  7. Spoon frosting into a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes, garnishing each one with sprinkles.