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+ servings

Double Chocolate Cupcakes

A rich and delicious chocolate cupcake recipe that is perfect when you only need a dozen cupcakes. As easy as a box mix to make!
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Servings: 12 cupcakes



  • 1/4 cup dark cocoa regular cocoa will work as well
  • 1 cup and 2 TBSP all purpose flour
  • 1 and 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg plus 1 egg yolk both at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1/3 cup brewed coffee
  • 1/2 cup butter melted but starting to cool


  • 1/2 cup butter softened but not melted
  • 1/3 cup cocoa powder
  • 1/3 cup dark cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk half and half or heavy cream (I use half and half)
  • 2 tsp vanilla
  • Pinch of salt if desired for taste



  • Preheat oven to 350 degrees F.
  • Line muffin pan with 12 cupcake wrappers.
  • In a large bowl, combine cocoa powder, flour, baking soda and salt. Mix well and set aside.
  • In a separate bowl, combine egg, egg yolk and sugars. Mix well by hand to combine. STir in milk and sour cream, stirring well to combine. Add in coffee and butter, mixing well to combine. Mix with dry ingredients until well combined.
  • Fill liners with cupcake batter, approximately 3/4 of the way full.
  • Bake for 15-20 minutes or until cupcakes bounce back when lightly pressed and toothpick inserted into center comes out clean. Remove from oven and allow to cool for at least 30 minutes prior to frosting.


  • Beat butter in bowl until creamy. Add in cocoa and mix well to combine. Add half the powdered sugar and half the milk and beat well until combined, then add remaining powdered sugar, milk, vanilla and salt, beating well for approximately 2-3 minutes. If needed more milk can be added to thin frosting or more powdered sugar can be added to thicken frosting to reach desired consistency. Once cupcakes are completely cool, frost.


Frosting recipe adapted from Hershey's
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