Description

Indulge in the ultimate chocolate experience with these moist and rich double chocolate cupcakes. Perfect for any occasion, these decadent treats are sure to satisfy your sweet tooth.

Ingredients

Dry Ingredients:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Wet Ingredients:

½ cup vegetable oil
½ cup buttermilk
½ cup hot coffee or hot water
2 large eggs
1 teaspoon vanilla extract
¾ cup granulated sugar
½ cup packed light brown sugar
¾ cup semisweet chocolate chips or chunks (plus extra for topping)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together the oil, buttermilk, coffee, eggs, vanilla, granulated sugar, and brown sugar until smooth.
Combine and Bake: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips or chunks. Divide the batter among the liners, sprinkle with extra chocolate chips, and bake for 18–22 minutes.
Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

Top with chocolate ganache or chocolate buttercream for extra indulgence.
The hot coffee enhances the chocolate flavor without a coffee taste.