Description
Indulgent double chocolate cupcakes with a rich flavor and delightful texture, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Combine the vegetable oil, buttermilk, hot coffee (or water), eggs, vanilla, granulated sugar, and brown sugar in another bowl until smooth.
- Combine the wet ingredients with the dry mixture and stir gently until just combined.
- Fold in the semisweet chocolate chips or chunks.
- Fill each muffin cup about two-thirds full with batter and sprinkle extra chocolate chips on top if desired.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with whipped cream or ice cream for an extra treat. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg