If you’re on the hunt for the ultimate crowd-pleasing dessert, look no further than these Double Chocolate Cupcakes. With rich cocoa flavor, a moist crumb, and melty pockets of chocolate in every bite, they hit every note a chocolate lover could ever dream of. This recipe is quick enough for weeknights yet decadent enough for special celebrations. Whether you make them for a kids’ birthday party or treat yourself after a long day, these Double Chocolate Cupcakes promise an experience you’ll want to recreate over and over again!

Double Chocolate Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The secret to crave-worthy Double Chocolate Cupcakes is starting with tried-and-true pantry staples and just the right mix of wet and dry ingredients. Each one plays a special role in creating cupcakes that are fluffy, rich, and outright irresistible.

All-purpose flour: Provides structure for cupcakes that are soft yet sturdy.
Unsweetened cocoa powder: Layers in deep chocolate flavor—opt for Dutch-processed for an extra punch!
Baking powder: Gives a gentle lift for light, domed cupcakes.
Baking soda: Balances acidity, helping the cupcakes rise and stay tender.
Salt: Enhances each chocolatey bite and keeps sweetness in check.
Vegetable oil: Makes these cupcakes ultra-moist and keeps them soft even after a day or two.
Granulated sugar: Sweetens and brings out the cocoa’s bold notes.
Eggs: Bind the batter and create a tender, fluffy texture.
Vanilla extract: Adds pure warmth and amplifies the chocolate layers.
Sour cream: The secret to extra-moist, tender crumb with a subtle tang.
Milk: Loosens the batter for a silky smooth finish—any variety works, but whole milk is best.
Mini chocolate chips or chopped dark chocolate: Pops of melty chocolate make every bite even more decadent.

How to Make Double Chocolate Cupcakes

Step 1: Prepare Your Baking Gear

Begin by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Line a 12-cup muffin tin with cupcake liners, which helps your cupcakes release effortlessly and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Whisking helps break up any cocoa lumps and ensures these key leaveners are evenly distributed throughout your batter.

Step 3: Blend the Wet Ingredients

In a large bowl, beat together the oil and sugar until well combined—this creates the base for a moist, tender crumb. Add the eggs one at a time, fully incorporating after each. Stir in the vanilla extract, followed by the sour cream and milk, mixing until deliciously smooth.

Step 4: Combine and Fold

Gradually add your dry mixture to the wet, mixing just until you no longer see streaks of flour. This helps prevent overmixing, which can yield dense cupcakes. Now, gently fold in the mini chocolate chips or chunks of dark chocolate so you get those delightful chocolatey bursts in every bite.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full—this keeps the cupcakes from overflowing but still delivers a lovely, rounded top. Pop them into the oven and bake for 18 to 22 minutes. Once a toothpick comes out clean or with a few moist crumbs, they’re done!

Step 6: Cool and Frost

After baking, let the Double Chocolate Cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before adding your favorite frosting (or try a silky chocolate ganache for the ultimate treat!).

How to Serve Double Chocolate Cupcakes

Garnishes

The magic is in the finishing touches! Top your Double Chocolate Cupcakes with a swirl of chocolate buttercream, a glossy ganache drizzle, or even a sprinkle of flaked sea salt. Crushed chocolate cookies, festive sprinkles, or chocolate shavings make every cupcake extra special and camera-ready.

Side Dishes

Pair these cupcakes with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream for a stunning dessert plate. They also go beautifully with a glass of cold milk or a robust cup of coffee.

Creative Ways to Present

For parties, arrange the cupcakes on a tiered stand for a show-stopping centerpiece. Tuck a fresh raspberry or chocolate truffle into each swirl of frosting, or slip the cupcakes into colorful liners that match your theme. For a casual gathering, serve straight from the cooling rack—no one will mind, promise!

Make Ahead and Storage

Storing Leftovers

To keep your Double Chocolate Cupcakes soft and moist, store them in an airtight container at room temperature for up to 3 days. If they’re frosted with a cream or butter-based icing, refrigerate them and bring to room temperature before serving for best flavor.

Freezing

Need to stash some for later? These cupcakes freeze beautifully! Wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. When ready to enjoy, simply thaw overnight at room temperature and frost when needed.

Reheating

If you love a warm, gooey cupcake, zap an unfrosted Double Chocolate Cupcake in the microwave for 10–15 seconds. This brings back that just-baked softness and makes the chocolate chips extra melty. If your cupcakes are frosted, let them stand at room temperature before enjoying.

FAQs

Can I use regular chocolate chips instead of mini or chopped chocolate?

Absolutely! Regular chocolate chips work well in Double Chocolate Cupcakes, though mini chips or chopped chocolate distribute more evenly for extra chocolatey pockets in every bite.

How do I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend. Just be sure to check that all other ingredients are gluten-free before proceeding.

What type Dessert

Both natural and Dutch-processed cocoa powder work well, but Dutch-processed will give you a deeper color and smoother flavor. It’s truly a personal preference—try both and see which you love more!

Can I double the recipe for a big crowd?

Yes! Just double all the ingredients and bake in batches so the cupcakes bake evenly. The batter scales well, making it perfect for parties and potlucks.

Do I have to use sour cream?

Sour cream is a key player in the ultra-moist texture of Double Chocolate Cupcakes, but in a pinch, full-fat Greek yogurt makes a great substitute that still keeps things rich and tender.

Final Thoughts

There’s nothing quite like the comfort and joy of homemade Double Chocolate Cupcakes. Whether you’re a seasoned baker or just getting started, this recipe delivers whimsical charm and unbeatable flavor in every bite. Give them a try—you might just discover your new favorite dessert!

Double Chocolate Cupcakes Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Double Chocolate Cupcakes that are rich, moist, and oh-so-chocolatey. Perfect for any chocolate lover and sure to satisfy your sweet tooth cravings!

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk

Mix-ins:

1/2 cup mini chocolate chips or chopped dark chocolate

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a large bowl, beat together the oil and sugar. Add eggs one at a time, then mix in vanilla, sour cream, and milk.
Mix Batter: Gradually add dry ingredients to the wet mixture, folding in the chocolate chips or chopped chocolate.
Bake: Divide batter among cupcake liners and bake for 18–22 minutes until a toothpick comes out clean.
Cool and Frost: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting if desired.

Notes

Top with chocolate ganache or chocolate buttercream for extra indulgence.
For richer flavor, use Dutch-processed cocoa and a mix of milk and dark chocolate chips.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American