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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 16g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
