Description
Indulge in these rich and moist Double Chocolate Cupcakes, featuring a tender cocoa-infused cake filled with luscious semi-sweet chocolate ganache and topped with creamy chocolate frosting. Perfect for chocolate lovers and special occasions, these cupcakes combine a fluffy texture with intense chocolate flavor in every bite.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup mini chocolate chips (optional)
Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Chocolate Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until well combined to create the wet mixture.
- Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients and mix until just combined. Slowly add the boiling water while mixing until the batter is smooth and thin, which helps create a moist texture.
- Fill the Cupcake Liners: Pour the batter into the cupcake liners, filling each about two-thirds full. If desired, fold in the mini chocolate chips for extra bursts of chocolate.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Heat the Cream for Ganache: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, removing it promptly to avoid boiling over.
- Make the Ganache: Remove the pan from heat and add chopped semi-sweet chocolate to the hot cream. Stir continuously until the mixture is smooth, glossy, and fully combined. Let the ganache cool slightly to thicken.
- Make the Frosting: In a medium bowl, beat the softened unsalted butter with powdered sugar, cocoa powder, a pinch of salt, and vanilla extract until smooth and creamy. Add heavy cream, one tablespoon at a time, to reach your desired frosting consistency.
- Fill the Cupcakes with Ganache: Using a small knife, cut a small hole in the center of each cooled cupcake. Spoon a teaspoon of the cooled chocolate ganache into each hole.
- Frost the Cupcakes: Use a piping bag or spatula to spread the chocolate frosting evenly over the top of each filled cupcake, creating a beautiful and indulgent finish.
Notes
- Do not overmix the batter after adding boiling water; a thin batter is normal and ensures moist cupcakes.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
- Mini chocolate chips are optional but add a delightful texture and extra chocolate flavor.
- Ganache can be made ahead and refrigerated; warm gently before filling if it hardens.
- Use high-quality cocoa powder and chocolate for the best flavor results.
