These semi-homemade Double Chocolate Cupcakes are a chocolate lover’s dream! Decadent chocolate cupcakes are filled with hot fudge then topped with brownie batter frosting.
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Nothing says I love you like Death by Chocolate Cupcakes! Valentines Day is right around the corner and these cupcakes make for the perfect sweet treat your you and your boo!
I am a chocoholic at heart and these cupcakes HIT THE SPOT! The chocolate cake is moist and chocolatey, the fudge center is warm and gooey and the frosting tastes like a brownie in frosting form. As if that’s not enough chocolate for you, I added a chocolate chip cookie on top for a post dessert snack 🙂
Ingredients for Double Chocolate Cupcakes
I think a lot of people go straight for box cupcake mix because it seems easier. But in reality, it only requires a few extra steps and ingredients to go from store-bought to scratch! I’ve chosen to incorporate store-bought hot fudge because it is not a significant part of this recipe, but if you prefer to make it from scratch, then be my guest!
- unsalted butter
- semi-sweet baking chocolate
- large eggs
- granulated sugar
- vanilla extract
- sour cream
- fresh coffee – don’t be alarmed by the coffee! It doesn’t add a coffee flavor to the cupcakes, but rather enhances the chocolate richness and flavor.
- cocoa powder
- baking powder
- baking soda
- fine sea salt
- all-purpose flour
- store-bought hot fudge – my favorite is Herrell’s.
Brownie Batter Frosting
- store-bought brownie mix – there are lots of yummy ingredients in brownie mix that bring this frosting to life!
- cocoa powder
- unsalted butter
- vanilla extract
- milk
- powdered sugar
- hot coffee
Here’s what else you’ll need:
- standard muffin tin and cupcake liners
- small bowl
- stand mixer with the paddle attachment (or a large mixing bowl with a hand mixer)
- fine mesh strainer or sieve
- piping bag or large Ziploc bag
- wooden spoon
- measuring cups and spoons
How to Make Double Chocolate Cupcakes
If you have a stand mixer, then your machine will do majority of the work for you. And don’t stress if you don’t have a professional piping bag to frost the cupcakes. You can simply use a knife to spread the frosting on the cooled cupcakes!
- Melt the butter and chocolate together.
- Beat the eggs, sugar, vanilla, sour cream and coffee using a stand mixer until smooth.
- Add the butter and chocolate mixture and beat until just combined.
- Add the dry ingredients and beat on low speed until just combined.
- Fill the cupcake liners with batter then bake. Let cool completely on a cooling rack.
- Heat the hot fudge until softened and transfer to a piping bag.
- Poke holes into the cooled cupcakes to make a crevice for the hot fudge. Pipe the fudge into each cupcake.
Brownie Batter Frosting
- Beat the butter until creamy, then add cocoa powder and brownie mix and beat until combined.
- Add the milk then slowly incorporate the powdered sugar. Beat until well combined. Add the hot coffee and beat until glossy and creamy.
- Transfer the frosting to a piping bag and decorate the cupcakes to your liking.
More Chocolate Recipes
- Chocolate Peanut Butter Brownies
- Chocolate Tahini Pecan Pie
- Cornflake Chocolate Chip Marshmallow Blonde Brownies
- Nutella Bomb Cookies
- Oatmeal Peanut Butter Cookies
- Mexican Hot Cocoa Pudding (Vegan)
View all chocolate recipes here
Please let me know how your Double Chocolate Cupcakes turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Double Chocolate Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
Description
These semi-homemade Double Chocolate Cupcakes are a chocolate lover’s dream! Decadent chocolate cupcakes are filled with hot fudge then topped with brownie batter frosting.
Ingredients
Cupcakes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup semi sweet chocolate chips
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream, room temperature
- 1 tbsp fresh brewed coffee
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup all-purpose flour
- 1 cup store-bought hot fudge sauce
Frosting
- 1 cup store-bought brownie mix
- 1/2 cup cocoa powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tbsp vanilla extract
- 1 tbsp milk
- 3 cups powdered sugar
- 1 tbsp fresh brewed hot coffee (this will add that glossy finish)
- store-bought mini chocolate chip cookies (optional garnish)
Instructions
Cupcakes
- Melt the butter and chocolate: Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners. Melt the butter and chocolate in a small bowl in the microwave, working in 20 second intervals and stirring after each interval. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the eggs and sugar until smooth and creamy. Add the vanilla, sour cream, coffee, and melted butter and chocolate mixture and whisk until combined.
- Mix the dry ingredients: To the bowl of wet ingredients, sift in the cocoa powder, baking powder, baking soda and salt and whisk until combined. Next, sift in the flour and use a spatula to fold into the batter.
- Bake the cupcakes: Fill the cupcake liners about 3/4 full of batter then bake for 15 minutes or when a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 20 minutes, then transfer to a cooling rack once cool enough to touch.
- Fill the cupcakes with fudge: Heat up the hot fudge in the microwave for about 5 to 10 seconds, just enough to soften the hot fudge. Pour the hot fudge into a piping bag with a small opening at the tip (if you don’t have a piping bag you can use a Ziploc bag and cut a small hole in the corner of the bag). Use the back of a wooden spoon to poke holes into the tops of the cupcakes. Gently squeeze the hot fudge into each hole until it reaches the top of each cupcake.
Frosting
- Beat the frosting ingredients: In the bowl of a stand mixer (or with a hand mixer), beat the butter until smooth and creamy. Sift in the cocoa powder and brownie mix, then add the vanilla and beat until well combined. Add the milk then add the powdered sugar (1/2 cup at a time) while continuing to beat until well combined. Add the hot coffee at the end and beat on medium speed for at least 1 minute until smooth and glossy.
- Frost the cupcakes: Transfer the frosting to a piping bag with your favorite tip or simply use an offset icing spatula to spread the frosting over the tops of the cupcakes. Top each cupcake with 1 mini chocolate chip cookie for garnish. Enjoy!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Serving Size: 1 cupcake
- Calories: 620
- Sugar: 55g
- Sodium: 286mg
- Fat: 33g
- Saturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 99mg
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