If you’re on a quest for the ultimate chocolate dessert, look no further than this Double Chocolate Cupcake. Each bite is a celebration of intense cocoa flavor, gooey chocolate chips, and a satisfyingly moist crumb, all topped with a dreamy swipe of chocolate frosting. These cupcakes are incredibly easy to whip up and guaranteed to leave any chocolate lover swooning. Whether you’re making them for a special occasion or simply to treat yourself, this recipe brings bakery-style decadence right into your kitchen.

Double Chocolate Cupcake Recipe - Recipe Image

Ingredients You’ll Need

Great cupcakes start with great ingredients! You don’t need anything fancy here—just a handful of essentials that each play a starring role in the taste, texture, and deep chocolate color of your Double Chocolate Cupcake adventure.

All-purpose flour: This is the foundation, giving the cupcakes their structure while keeping them light and fluffy.
Unsweetened cocoa powder: The key to that dark, deep chocolate flavor—use a high-quality brand for best results.
Baking soda: Helps the cupcakes rise beautifully so they’re never dense.
Salt: A little goes a long way—salt sharpens all the chocolatey notes.
Unsalted butter, softened: Gives moistness and richness, so don’t skip the softening step for ultra-creamy results.
Granulated sugar: Sweetens the deal and helps create that perfect cupcake crumb.
Large eggs: Essential for binding everything together and giving that tender, cakey texture.
Vanilla extract: Rounds out the flavors and brings a comforting aroma to every bite.
Sour cream: The secret to supremely moist and tender cupcakes—plus a subtle tang that balances all the sweetness.
Milk: Helps ensure your batter is just the right consistency for a perfect rise.
Semi-sweet chocolate chips (or chopped chocolate): The defining feature of any Double Chocolate Cupcake—the gooey bursts inside will win you over instantly.
Chocolate frosting of choice: Go homemade or store-bought—either will crown your cupcakes with intense chocolatey luxury.

How to Make Double Chocolate Cupcake

Step 1: Prepare Your Oven and Muffin Tin

Begin by preheating your oven to 350°F (175°C) so it’s ready when you are. Line a 12-cup muffin tin with paper cupcake liners. This ensures your Double Chocolate Cupcake won’t stick and will look perfectly bakery-worthy right out of the oven.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps combine everything evenly, which is key to a consistent, tender crumb and that luxuriously rich chocolate color in every cupcake.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes pale, light, and fluffy. This step helps create air pockets in your batter, translating to a softer, lighter Double Chocolate Cupcake.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to your butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for a comforting aroma that will make your kitchen smell absolutely divine.

Step 5: Incorporate Sour Cream

Add the sour cream and mix until the batter is completely smooth and silky. The sour cream gives the cupcakes an incredibly moist, tender bite—don’t be tempted to skip it!

Step 6: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and milk to your wet mixture, beginning and ending with the dry ingredients. Mix gently after each addition just until combined; this will ensure a tender crumb rather than a dense cupcake.

Step 7: Stir in Chocolate Chips

Gently fold in the semi-sweet chocolate chips (or chopped chocolate). This is the magic “double” in your Double Chocolate Cupcake—little pools of molten chocolate in every bite!

Step 8: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs—don’t overbake! Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Step 9: Frost and Finish

Once the cupcakes are completely cool, lavish them with your favorite chocolate frosting. For extra pizzazz, sprinkle mini chocolate chips on top for both texture and show-stopping presentation.

How to Serve Double Chocolate Cupcake

Garnishes

Dress up each Double Chocolate Cupcake with a shower of mini chocolate chips, chocolate curls, or even a dusting of cocoa powder. For a pop of color, a few fresh raspberries or a sprig of mint add freshness and visual flair.

Side Dishes

Balance the richness with a glass of cold milk, a latte, or a scoop of coffee ice cream. Pair these cupcakes with a bowl of fresh berries or a simple fruit salad for a delightfully refreshing contrast.

Creative Ways to Present

Transform your Double Chocolate Cupcake into a dazzling dessert platter by arranging them on a tiered stand with edible flowers. You can also serve each cupcake in a decorative teacup or add a drizzle of melted chocolate for an extra-luxe look.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Double Chocolate Cupcake fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is especially warm, pop them in the refrigerator to keep the frosting intact and the moist texture perfect.

Freezing

You can freeze these cupcakes for longer storage. Wrap each completely cooled, unfrosted cupcake tightly in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh and delicious for up to three months—just thaw at room temperature and frost before serving.

Reheating

If you prefer your Double Chocolate Cupcake slightly warm (who can resist melty chocolate chips?), microwave an unfrosted cupcake in 10-second bursts until just warmed through. Then add your frosting and enjoy that sneaky, just-baked goodness.

FAQs

Can I use Dutch-process cocoa instead of natural cocoa powder?

Yes, but be aware this can slightly change the flavor and acidity of your Double Chocolate Cupcake. If you use Dutch-process cocoa, check that your baking soda is still sufficient for leavening—it often pairs best with natural cocoa powder.

What’s the best way to ensure my cupcakes are moist?

Don’t overmix your batter and keep a close eye on baking time! The sour cream also plays a huge part in delivering perfectly moist cupcakes every single time.

Can I make these gluten-free?

Absolutely—substitute a high-quality gluten-free all-purpose flour blend in equal measure. Expect a slightly different texture, but all that chocolatey bliss will still shine through.

Is it okay to use chocolate chunks instead of chips?

Yes, you can swap in chocolate chunks for a more rustic, decadent Double Chocolate Cupcake. Chopped baking bars or even a mix of milk and dark chocolate work beautifully, too.

How do I know when my cupcakes are done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your cupcakes are ready. Remember, every oven is different, so start checking at the 18-minute mark.

Final Thoughts

If you’re a chocolate enthusiast or looking to delight your family and friends, these Double Chocolate Cupcakes are destined to become a permanent fixture in your baking repertoire. Their deep cocoa flavor, fudgy pockets, and dreamily soft crumb are simply irresistible. Try them soon and watch them disappear—the only regret will be not making a double batch!