If you are a chocolate lover, your heart will skip a beat when you bite into one of these doubly delicious, decadent cupcakes. So tender, so moist and so, so chocolatey. If this cupcake had ears you would be whispering to it “you’re the best I’ve ever had”, and you wouldn’t be lying. Just one bite and you’ll fall in love.
Double Dutch Chocolate Cupcakes
- 2 cups sugar
- 1¾ cups all-purpose flour
- 3/4 cup Dutch Processed Baking Cocoa (I used Rodelle Gourmet European Dutch Processed Baking Cocoa)
- 1 1/12 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup coconut oil (melted)
- 2 teaspoons vanilla
- 1 cup brewed coffee
- Bring eggs and buttermilk to room temperature.
- Heat oven to 350 degrees. Add cupcake liners to two 12 cup muffin pans.
- In a large mixing bowl, using a heavy duty mixer, mix sugar, flour, cocoa, baking soda, baking powder and salt and until well combined.
- Add in the eggs, buttermilk, coconut oil and vanilla and beat until very smooth.
- With mixer on low, stir in the coffee. (The batter will be thin.)
- Fill cupcake liners 3/4 full. (I use a 1/4 cup scoop).
- Bake 16 minutes or until a wooden toothpick inserted in the center of cupcake comes out clean.
- Remove cupcakes from the oven and cool in the pan on wire rack for 10 minutes.
- Transfer cupcakes to wire rack to complete cooling.
1 cup (2 sticks) butter, melted
1 1/3 cup Dutch Processed Cocoa
5 cups powdered sugar
2/3 cups Half and Half
2 teaspoons vanilla extract
Using a heavy duty mixer, combine powdered sugar and cocoa. On low, add in milk, then slowly add in melted butter and whip until fluffy. Frost your cupcakes and decorate as you wish.
Note: depending upon how you choose to frost your cupcakes, you may have extra frosting. If you are spreading the frosting rather than piping it; cut the recipe in half, but decreasing powdered sugar to 3 cups. I piped the frosting using Wilton tip 1M.