Description
Indulge in these Ultimate Double Chocolate Cupcakes, featuring a rich cocoa batter enhanced with hot coffee and studded with mini chocolate chips for an extra burst of chocolatey goodness. Perfectly moist and fluffy, these cupcakes are a chocoholic’s dream come true, ideal for any celebration or a special treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
Add-ins
- 3/4 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and facilitate easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt, ensuring they are well combined to evenly distribute the leavening agents and cocoa.
- Combine Sugars and Wet Ingredients: In a separate bowl, mix the granulated sugar, packed brown sugar, and vegetable oil until smooth. Then, add the eggs and vanilla extract, stirring until fully incorporated and the mixture is smooth.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients to maintain batter consistency and ensure thorough mixing.
- Add Hot Coffee: Stir in the half cup of hot coffee (or hot water) until the batter is smooth. The batter will be thin but this helps achieve a moist cupcake texture and enhances the chocolate flavor.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly without overmixing to avoid breaking the chips or overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor without adding a coffee taste.
- Ensure not to overmix the batter to keep the cupcakes light and fluffy.
- Buttercream, cream cheese frosting, or a simple dusting of powdered sugar pairs well with these cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
