Double chocolate chip cupcakes

I had a real craving for a chocolate cupcake this week. I don’t often make cupcakes and looking back at all the recipes on my blog, there are hardly any chocolate recipes on here either! This needed to be put right!. So I decided to make double chocolate chip cupcakes with a delicious chocolate buttercream topping.

Double chocolate chip cupcakes with chocolate buttercream

I recently bought some lovely new natural cupcake cases and a Wilton 1M tip and double chocolate chip cupcakes seemed the perfect way to test them out. I’ve watched lots of instagrammers using this tip and it makes such a lovely swirl I had to give it a go myself. As it was the first time I used this tip, I am quite happy with the final swirl. Obviously I need lots more practice to get it perfect though. Looking at videos, I think the key is to start in the middle and work outwards, this gives a neater swirl than if you end in the middle.

These chocolate chip cupcakes are so light and moist, the buttermilk really makes all the difference to the final texture. I also like to add melted chocolate to my buttercream rather than cocoa as it gives a deeper, chocolatier taste to the buttercream. I finished these chocolate chip cupcakes off with a little spray glitter just to make them extra special. They are the perfect pick me up for a cold February afternoon, to be enjoyed with a cup of tea of course.

Double chocolate chip cupcakes with chocolate buttercream
Print
Double chocolate chip cupcakes with chocolate buttercream
Prep Time
20 mins
Cook Time
24 mins
 
My favourite recipe for making spongy, moist chocolate cupcakes
Servings: 15
: Baked to Imperfection
Ingredients
Chocolate cupcakes
  • 175 g plain flour
  • 185 g caster sugar
  • 30 g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 100 g dark chocolate chips
  • 100 g white chocolate chips
  • 100 ml cold coffee
  • 100 ml buttermilk
  • 112 ml vegetable oil
  • 2 medium free range eggs
Chocolate buttercream
  • 200 g unsalted butter softened
  • 320 g icing sugar sifted
  • Splash of milk
  • 100 g dark chocolate
Instructions
  1. To make the cupcakes, preheat the oven to 160 degrees C. Prepare a cupcake tin with cases, this recipe makes 15 cupcakes.
  2. Place a sieve over a large mixing bowl. Sieve in the flour, sugar, cocoa, bicarbonate of soda and salt.
  3. Stir the chocolate chips into the dry ingredients.
  4. In another mixing bowl, mix together the vegetable oil, cold coffee, buttermilk and eggs. Beat together lightly with a hand whisk.
  5. Add the dry ingredients to the wet ingredients and whisk until well combined.
  6. This is quite a runny mixture so pour the batter into a jug before pouring into cupcake cases.
  7. Bake for 22 - 24 minutes. Cool on a wire rack.
  8. Whilst the cupcakes are cooling, make the chocolate buttercream.
  9. Melt the dark chocolate.
  10. Beat the softened butter in a stand mixer for 5 minutes until pale, fluffy and almost white. Then add half the icing and mix again until will combined. Add in the remaining icing sugar and mix again until fully combined. Add all the chocolate and a splash of milk. Beat for 2 – 3 minutes until completely combined and light and fluffy.
  11. Top the cupcakes with chocolate buttercream and enjoy.

Pin my double chocolate chip cupcakes for later …


This week I have linked up with…

Link up your recipe of the weekTreat Petite Casa CostelloHijacked By Twins

19 Comment

  1. These look so good and love the sound of all the chocolate! I’ll try your recipe soon. It sounds so scrumptious xxx

    1. Oh yes, gotta love chocolate. It wasn’t until I read your comment that I realised these cupcakes have cocoa, 2 different types of chocolate chips and chocolate in the buttercream .. no wonder they are so yummy! hehe xxx

  2. Chocolate is always good in my book. These look lovely.

    1. Thank you Jacqui, always good in mine too! x

  3. Pam Gayford says: Reply

    Love the sound of these delightful cupcakes,can you taste the coffee in them?.

    1. Hi Pam. Thank you 🙂 No I can’t taste it and no one has commented on it. It just intensifies the flavour of the chocolate and makes a lovely dark brown batter x

  4. Melted chocolate in buttercream is sooo good! I rarely add it as I’d end up eating the lot before it made it to the cupcakes!! Thanks for linking up to #TreatPetite

    1. One for the cupcakes and one for me ….. Thanks for having me xx #TreatPetite

  5. yummy! you cannot bat a chocolate cupcake for some comfort cake eating time. I love the colour of your frosting and the pipe work is very neat and tasty looking! Adding a little coffee is a nice touch too.
    thank you for linking up to #BakeoftheWeek x

    1. Thank you as always xxx

  6. Oh yum! These look and sound so good! I could eat one now if I could! Thank you for sharing with #CookBlogShare x

    1. They didn’t last long so I am assuming they were good hehe xxx Thanks for having me xx

  7. […] Chonnie who has just celebrated her first blogaversary, linked up these delectable Double Chocolate Chip Cupcakes […]

  8. Your cupcakes have a beautiful swirl! Gorgeous xx

    1. Oh thanks Nickki, I can’t take any credit for that really, its all in the nozzle hehe xx

  9. These are so pretty and they look moist and delicious!

    1. They were quite yummy, its a lovely recipe. Give them a go! Thanks, Chonnie x

  10. Coffee and chocolate is a lovely combination. The swirl on these looks so pretty. I’m rubbish at piping, but I do like the look of it.

    I would say thanks for linking up to #WeShouldCocoa, but it looks as though you’ve forgotten to do that bit. Could you please add the link in? I’ve pinned and should be getting the round-up posted in the next hour or so.

    1. You can’t taste the coffee it just gives it that extra stonrg chocolate kick! I have just bought these news nozzles from Wilton .. can’t take the credit really. The nozzles do all the work. I have added the badge and URL now. Thanks, Chonnie x

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