Double Chocolate Cupcakes

Double Chocolate Fudge Cupcakes

Double Chocolate Fudge Cupcake

New recipe for Chocolate Cupcakes!

Well, honestly any cake recipe can be made into cupcakes with a few exceptions (Click here for more about that) but this is indeed a new recipe for chocolate butter cake.

It really reminds me of a brownie cake recipe only less fudgy and more cake like.

I surprisingly found these cupcakes to be even better the next morning!

(Yes I eat cake for breakfast~ don’t judge me!)

Deep dark rich chocolate ganache icing was the perfect pairing for this recipe.

Although buttercream, or fudge icing or even whipped cream would be awesome too!

4.8 from 8 reviews
Double Chocolate Cupcakes
Prep time
Cook time
Total time
Butter must be very soft and all other ingredients at room temperature before mixing
Serves: 10 Cupcakes
  • Cocoa Powder (dutched process is great here) ¼ cup + 2 Tablespoons (65g)
  • Hot Brewed Coffee ½ cup (120ml)
  • 1 Egg large (50g)
  • 2 Egg Yolk large (36g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Cake Flour 1 cup + 3 Tablespoons (143g)
  • Light Brown Sugar ¾ cup (160g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 8 Tablespoons (113g)
  • 1 cup heavy cream
  • 8ounces baking chocolate semi sweet (approx 1¼ cup)
  1. Combine the flour, sugar, baking powder and salt together in the work bowl of your mixer and mix well to combine
  2. Whisk the hot coffee with the vanilla extract and the cocoa powder then add half of it to the flour mixture in the bowl along with the softened butter. Blend on low speed to combine, then increase speed to medium and beat for 1½ minutes to develop the batter.
  3. Scrape the bottom and sides of the bowl for an even mix, then add the remaining cocoa paste and the egg and yolks and mix until combined.
  4. Portion the batter into cupcake liners and bake immediately in a preheated 350°F oven for approximately 18-22 minutes or until they are springy to the touch when gently pressed in the centers
  5. Prepare the ganache by boiling the cream and pouring over the chopped chocolate. Whisk smooth.
  6. When it is cooled and set to pipe-able consistency pipe with the#826 Ateco Tip
Iced Cupcakes can be stored at room temperature for about a day in a cool room. Longer storage in the refrigerator for several days (they will go stale before they go bad)

Freeze cupcakes in an airtight container for up to 1 month

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  1. best cupcakes i have ever had, soft, unique taste, perfect treat to have with a strong cup of coffee
    thank you Gretchen 🙂

  2. Hi, Gretchen…I have a question… ganache is usually a ratio of 2:1 chocolate to cream – but your recipe is 1:1 – will the chocolate set enough to pipe as nicely as yours? Many thanks! The cupcakes look absolutely delicious!

  3. Hi from Humacao Puerto Rico….

    I been out of a job for over 2 yrs so I started baking cakes & cupcakes. I’ve got about 8 or 9 recipes which I’ve created. I’m not a professional baker but with the help of Google (and you) I’ve learned quite a bit. This chocolate recipe is excellent and very chocolatey & tasteful. I do all my baking in my home and even though I have limited space I’ve been able to establish a good and faithful clientele. I must thank you for all the tips and suggestions you post on your site which have been more than helpful. I am looking forward in extending my production but my finances are very limited so it might take me a while to do so. Again, thank you for your brilliant work….

    George Melendez

  4. Hi Gretchen. Question. Can I substiture baking chocolate for the cocoa powder? I don’t have the cocoa powder and I would love to try this recipe

  5. Hi Gretchen,

    Will the ganache frosting hold its shape at room temperature for a few hours?
    Also can I use milk chocolate instead of dark here? will it still hold its shape?


  6. Thank you for the link to this recipe, Gretchen, for a devils food cake option.

    If this recipe makes 10 cupcakes, what size cake pans would this fill? Is it enough to fill two 8 x 2 rounds?

    Thank you!

  7. I was quite excited to make both the cupcake and ganache recipe (because CHOCOLATE!!!) but, sadly, I didn’t like either one. As for the cupcake, it turned out very dense and dry for me and I didn’t like the flavor (but I actually think that’s the cocoa I used, not your recipe). The frosting firmed up beautifully overnight but I didn’t like the flavor of that either (again, I attribute that to the chocolate I used, not your recipe). I found your recommendations for brands of chocolate so I’m going to give those a try. 🙂

  8. Hi Gretchen,

    I’ve read all the coments, and the substitution post as well, just in case, but I cannot figure this one out. You mention that when it’s creaming method more or less you can play with the ingredients just being careful with the solid to liquids exchange.
    I would love to make this cupcakes for a party I am catering but there is someone that is lactose intolerant, and has asked me to try to use margarine instead of butter. I have found butter flavor margarine and I was wondering if the difference in texture would make a big difference or not.

    Also can’t hold myself , I love your Swiss style buttercream, it was the first I made and after trying some others I have always come back to it. And I follow you all the way from Spain, introducing all your cakes to everyone and recommending your channel.

    Thanks so much!!

    1. Great thanks for doing the research! Yes to margarine (which is basically shortening) so I actually prefer shortening to margarine, I find margarine to be less stable and almost “watery”?
      Thank you for the comment!

      1. Thank you so much for answering so fast!

        In Spain is nearly impossible to find shortening 🙁 that’s why I though of the margarine. I will try and leave some feedback about how they turn out. Just home she appreciates the effort!.

        Thanks again!

  9. If you have to pick one for making chocolate cupcakes which one do you prefer? This recipe or your chocolate buttercream cake recipe? i normally make one day ahead and it says this recipe taste better next day.
    Both looks so yummy!! I can’t decide !!!!

  10. Hi Gretchen,
    It looks so yummy, can’t wait to try this recipe. Just one thing can I change the coffee with milk instead, coz I want to make this for my kid’s b’day.
    Thank you so much.

  11. Hello Gretchen!
    I made your recipe for the chocolate cupcakes and they taste great!
    However, the bottom of the cupcakes seem to shrink upward and the bottom detaches from the cupcake wrapper. Also, the interior doesn’t have a cakey crumb. It’s kind of like a cake without any holes in it or something. Like all together? But it’s not smushed really badly.

    Can you help me see what I am doing wrong? Oh also, I replaced the butter with earth balance vegan buttery sticks.

  12. HI Gretchen, your recipe calls for “cake flour”. I live in the MiddleEast in a small city. The available flours that we have are: all purpose, wheat and chappati. The stores also carry boxed cake mixes.

    What would you recommend as a substitute for the cake flour?


  13. Hello Gretchen
    Made ganache with 55%cocoa. But I feel its tasting too bitter for kids taste and I find it more thicker than expected.
    Can I add lil powdered sugar and more cream may be?
    Please guide.

    1. You will throw off the balance of what a ganache is supposed to be and you are now getting into making a fudge icing. Its difficult to just”add powdered sugar” but I suppose if you really don’t like it that much to the point of tossing it, it’s worth the experimenting.

  14. Hi, i lov all ur recipes and they had turned perfect. I have a small question. How much coffee did you add to make hot brewd coffee for the double chocolate cupcakes?

    1. if you have coffee on hand (like, if you drink it daily) just use that, otherwise I usually put about 1 Tbs of instant into hot water

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