Double Chocolate Cupcakes

Double Chocolate Cupcakes

I’m definitely on a baking mood these days. The list of recipes to try is getting longer and longer and longer. Last night I was ambitious enough to make lasagna for dinner and Chocolate Cupcakes for dessert. I’ll leave the lasagna recipe for next time, and today CUPCAKES, yum!

Double Chocolate Cupcakes

I used the recipe from here, slightly adapting the proportions of the frosting ingredients based on what I had at home. The recipe makes 16 cupcakes (1 made 23, maybe mine were a bit smaller).

Chocolate cupcakes
  • 1⅓ cups (185 g) all-purpose flour
  • ½ cup (50 g/ cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 115 g butter, softened to room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) hot water

Chocolate frosting

  • 200 g butter
  • 200 g chocolate
  • 6 tablespoons cocoa powder
  • 400 g icing sugar
  • 2-3 tablespoons double cream
  • 1 teaspoon vanilla extract


  1. Make the cupcakes. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  2. Beat the room temperature butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract and mix until combined.
  3. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix. The batter should be liquid.
  4. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  5. Make the frosting. Melt the chocolate and let it cool slightly. Beat the butter with icing sugar and cocoa powder until fluffy. Beat in vanilla, add melted chocolate. Add double cream and beat until smooth.
  6. Frost the cooled cupcakes by piping swirls. Let them set in the fridge.
  7. Serve and enjoy 🙂
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