This is the most delicious, rich chocolate cake recipe which can be made into a two-layer cake or cupcakes. Top with chocolate buttercream frosting. The rich deep flavor comes from adding hot coffee to the batter, enhancing the chocolate flavor. I always use Ghirardelli unsweetened 100% cocoa powder, the dark cocoa creates an intense chocolate flavor. Recipe adapted from Sally’s Baking Addiction and Ina Garten’s Beatty’s Chocolate cake recipe.
| Double Chocolate Cupcakes | Print |
Ingredients
- 1¾ cup flour
- 1¾ cup sugar
- ¾ cup unsweetened cocoa powder (Ghirardelli)
- 2 tsp. baking soda
- 1 tsp. salt
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2½ tsp. vanilla
- 1 cup buttermilk, room temperature
- 1 cup brewed hot coffee
- Frosting-
- 2 sticks butter, room temperature
- 1½ boxes powdered sugar
- ¾ cup cocoa powder
- 2 tsp. vanilla
- ¼ tsp. salt
- 3-5 tbs. heavy cream
Instructions
- In a bowl, mix flour, cocoa powder, baking soda, baking powder and salt.
- In a larger bowl, mix oil, eggs and vanilla.
- Add buttermilk and mix well.
- Add dry ingredients to butter mixture, ⅓ at a time, alternating with hot coffee.
- Mix well, scraping sides of bowl.
- Fill cupcake liners ⅔ way full.
- Bake at 350 degrees for 18 minutes. Makes about 2 dozen cupcakes.
- Frosting- Cream butter (softened but not melted), cocoa powder and 2 cups powdered sugar.
- Add vanilla, beat well.
- Alternate adding rest of powdered sugar with heavy cream, beating until consistency to frost.
- When cooled, use a piping bag with 1M tip to frost cupcakes.
Notes
Cake layers- Spray with cooking spray or grease cake pans, line with parchment paper and spray or grease again. Bake at 350 degrees for 26-28 minutes. Cakes are done when tested with a toothpick inserted in the center comes out clean. Let cakes cool completely before removing from pans.
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