Double Chocolate Cupcakes


Double Chocolate cupcakes? What’s so special about a standard chocolate cupcake? Well let me tell you…

These aren’t just ordinary chocolate cupcakes these are fudgy, rich, moister than moist cupcakes! Combined with creamy, fluffy white chocolate buttercream these cupcakes are a complete stand out.


So what makes these cupcakes so delicious?
1: Buttermilk
2: Oil
Firstly, the acidic qualities of  buttermilk, combined with baking soda in a recipe is a baker’s dream. It’s helps add a lightness and tenderness to baked treats. Secondly, oil has the ability to coat flour proteins, which reduces gluten formation and keeps the crumb extra tender. The greased proteins can’t grab water to make gluten, and this means more unbound water is left in the cake, making it beautifully moist!

Anyway, enough of all the technical talk. If you’re a fan of all things Chocolate, these are the cupcakes for you…Enjoy!


Can I just mention my cuter than cute cupcake cases!? You can buy these beauties here



Ingredients (makes 12 cupcakes)

64g unsweetened cocoa powder (I used Hershey’s)
80g self-raising flour
½ tsp baking powder
2 large eggs
100g granulated sugar
100g light brown sugar
80ml vegetable oil
2 tsp vanilla extract
120ml buttermilk

110g unsalted butter, at room temp
250g icing sugar
150g white chocolate
1 tbsp milk
sprinkles to decorate


Preheat the oven to 180°C and line a muffin tray with 12 cupcake cases.

In a large bowl combine the cocoa powder, flour and baking powder. In a separate bowl whisk together the eggs, two sugars, oil and vanilla until smooth.

Now pour 1/2 of the wet ingredients into the dry, followed by half of the buttermilk – stir together until just combined (approx. 7 times).
Repeat these steps until all ingredients are in one bowl and the mixture is smooth. Don’t worry if your batter is a little runny, it’s meant to be.

Fill your cupcake cases half way with the mixture and bake them in the oven for 18 mins (until a toothpick inserted in the centre of a cupcake comes out clean). Take your cupcakes out of the oven and leave to cool.

Once the cakes are cool, make your frosting by first creaming the butter until pale, soft and fluffy. Beat in half the icing sugar until smooth. Now beat in the remaining icing sugar until the buttercream is fluffy.

Melt the white chocolate in a glass bowl set over a pan of simmering water. Once completely melted add to the buttercream and fold it in. If the mixture is thick and stiff to stir, add the milk to loosen it.

Use a piping bag fitted with a large open star nozzle to pipe a swirl of the buttercream on top of each cupcake. If you haven’t got a piping bag then simply spread the frosting on with a spoon. Finish your cupcakes by sprinkling with colourful sugar strands.

















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