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Ultimate Fudgy Double Chocolate Cupcakes

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These Ultimate Fudgy Double Chocolate Cupcakes are moist, dense, and packed with rich chocolate flavor, perfect for any occasion. They combine cocoa powder and melted dark chocolate for a luscious fudgy texture that delights every chocolate lover.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (180ml) buttermilk (or milk with 1 tablespoon lemon juice/vinegar)
  • 1 teaspoon espresso powder (optional but recommended)
  • ½ cup (90g) semi-sweet or dark chocolate chips/chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, whisk together granulated sugar, brown sugar, and melted unsalted butter until smooth and slightly aerated.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Whisk in the buttermilk and espresso powder until the batter is smooth and shiny.
  6. Slowly add the dry ingredients to the wet ingredients in three parts, folding gently with a spatula after each addition to avoid overmixing.
  7. Fold in the chocolate chips gently.
  8. Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
  9. Bake for 18-22 minutes, starting to check at 18 minutes by inserting a toothpick; it should come out with a few moist crumbs but no raw batter.
  10. Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Avoid overmixing the batter to keep cupcakes soft and fudgy. Use room temperature eggs and butter for best texture. Melt butter slowly and let it cool before mixing. Test doneness with a toothpick; moist crumbs indicate perfect fudginess. Reduce oven temperature by 10°F if cupcakes crack on top. Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: chocolate cupcakes, fudgy cupcakes, double chocolate, easy chocolate dessert, moist cupcakes, chocolate baking

Find it online: https://nadinetable.com/ultimate-fudgy-double-chocolate-cupcakes-easy-recipe-for-perfect-moist-cupcakes/