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Homemade Double Chocolate Cupcakes Recipe photo

Double Chocolate Cupcakes Recipe

These Double Chocolate Cupcakes are a chocoholic's dream! Rich chocolate cake with creamy white chocolate buttercream and a drizzle of salted caramel.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Ingredients:
  • 1.75 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
White Chocolate Buttercream Ingredients:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 0.5 cups white chocolate melted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
Extras:
  • 2.25 cups salted caramel sauce
  • 0.5 cups chopped dark chocolate
  • 0.5 cups toffee bits

Equipment

  • Muffin tin
  • Papers liners
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Step-by-Step Instructions:
  1. Step 1: Preheat Your Oven. Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
  2. Step 2: Prepare the Muffin Tin. Line your muffin tin with cupcake liners. This will help with easy removal and clean-up!
  3. Step 3: Make the Chocolate Cake Batter. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed. Then, add the eggs, milk, oil, and vanilla extract. Mix until combined. Finally, carefully stir in the boiling water until the batter is smooth and well incorporated.
  4. Step 4: Fill the Muffin Tin. Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for the cupcakes to rise without overflowing.
  5. Step 5: Bake. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.
  6. Step 6: Prepare the White Chocolate Buttercream. While the cupcakes are cooling, make the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add the melted white chocolate, heavy cream, and vanilla extract. Beat until the mixture is light and fluffy.
  7. Step 7: Frost the Cupcakes. Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously with the white chocolate buttercream.
  8. Step 8: Add Toppings. Drizzle each frosted cupcake with salted caramel sauce, then sprinkle the tops with chopped dark chocolate and toffee bits for that extra crunch and flavor.

Notes

  • Make sure all your ingredients are at room temperature for easier mixing.
  • Do not skip the boiling water; it helps to create a moist cake.
  • Store any extra cupcakes in an airtight container to keep them fresh.