For all the chocolate lovers out there, these Double Chocolate Cupcakes are the ultimate treat! With a moist, rich chocolate cake base and a fluffy whipped chocolate ganache frosting, each bite is pure decadence. This recipe is perfect for special occasions or whenever you’re craving an extra dose of chocolate. Made from scratch with simple ingredients, these cupcakes are easy to whip up and will impress everyone who tries them. Get ready for chocolate bliss in every bite!

What You’ll Need

Ingredients

• For the cake:
• 3/4 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• 2 tsp vanilla
• 1 cup boiling water
• For the frosting:
• 2 cup semi-sweet chocolate chips
• 1 cup cream (I used 18%)
• 1 cup powdered sugar

Equipment I Used

• Stand Mixer
• Mesh Strainer
• Measuring Cups & Spoons
• Saucepan
• Muffin Pan
• Cooling Rack
• Piping Equipment

How to Make It

For the Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. Set aside.

Prepare the Dry Ingredients

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Whisk until all ingredients are evenly mixed and there are no lumps.

Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix the batter.

Stir in the boiling water. The batter will become thin; this is normal and helps create a moist cupcake.

Fill the Muffin Pan

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Tip: Since the batter is very liquid, using a large plastic syringe can make it easier to fill the muffin cups evenly and with less mess. (I know there’s a drop on my pan, but the site wouldn’t be called little messy kitchen if I didn’t make a mess once in a while).

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Note: I personally prefer to just lightly tap on the cupcake to check if it’s done—if it springs back, it’s ready.

Cool the Cupcakes

Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely

For the Frosting:

Make the Ganache Base

In a small saucepan, warm the cream over medium heat until it’s just about to boil. Remove from heat, add the chocolate chips, and stir until the chocolate is fully melted and the mixture is smooth. Let the ganache cool completely. For quicker cooling, place it in the fridge for 20-30 minutes, stirring occasionally.

Whip the Ganache

Once the ganache has cooled and thickened, transfer it to the bowl of a stand mixer. Whip on medium-high speed for 1-2 minutes until it lightens in color and becomes creamy.

Add Powdered Sugar

Add the powdered sugar to the whipped ganache. Mix on low speed until incorporated, then increase to high speed and whip until the frosting is smooth and fluffy.

Adjust Consistency if Needed

If the frosting hardens while sitting, give it a quick mix with a spatula to reach the desired consistency.

Frost the Cupcakes

Use a piping bag with your favorite decorating tip, or simply a spatula, to frost each cupcake with the whipped ganache. Have fun with the decoration—try creating swirls, peaks, or even adding chocolate shavings, sprinkles, or a drizzle of chocolate on top for an extra touch. Serve and enjoy!