Description
These Double Chocolate Cupcakes are rich, moist, and full of chocolate flavor with a luscious chocolate ganache center and creamy chocolate frosting. Perfect for chocolate lovers, this recipe combines a velvety cocoa cupcake base with a decadent ganache filling and smooth frosting, making each bite an indulgent treat.
Ingredients
Scale
Cupcake Batter
- 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). 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, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa flavor.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until well combined, creating a smooth liquid base for the cupcakes.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Then slowly incorporate the boiling water, stirring until the batter is smooth and thin. This will help create a moist cupcake texture.
- Fill the Cupcake Liners: Pour the batter evenly into the lined muffin tin, filling each about 2/3 full. Optionally, fold in mini chocolate chips to add bursts of melty chocolate in the cupcakes.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Heat the Cream for Ganache: In a small saucepan over medium heat, warm the heavy cream just until it begins to simmer, avoiding boiling.
- Make the Chocolate Ganache: Remove the cream from heat and add chopped semi-sweet chocolate. Stir continuously until the chocolate completely melts and the mixture is smooth and glossy. Let it cool slightly to thicken before use.
- Make the Chocolate Frosting: In a medium bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar and unsweetened cocoa powder, mixing until smooth. Add vanilla extract and a pinch of salt. Add heavy cream one tablespoon at a time to reach desired frosting consistency.
- Fill the Cupcakes with Ganache: Using a small knife, carefully cut a small hole in the center of each cooled cupcake. Fill each hole with about one teaspoon of the slightly cooled chocolate ganache.
- Frost the Cupcakes: Use a piping bag or spatula to generously frost each cupcake with the prepared chocolate frosting, covering the ganache center.
Notes
- The boiling water is key to making the cupcake batter moist and tender.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
- Mini chocolate chips are optional but add extra chocolate bursts.
- The ganache can be made ahead and stored in the refrigerator, rewarming gently before use.
- Adjust the amount of heavy cream in the frosting to achieve your preferred consistency.
