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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
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

  • 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.