Super Fluffy Double Chocolate Birthday Cupcakes

These super fluffy double chocolate cupcakes are perfect for kids’ birthday parties. They are perfectly moist and not overly sweet!

Reasons to Love These Fluffy Double Chocolate Cupcakes

• Easy and simple: This recipe is so easy to make. Melt the chocolate and oil in the microwave, mix with the wet ingredients, and whisk in the dry ingredients! That’s it—the cupcakes are ready in less than 30 minutes!
• Customizable: You can add your favorite frosting and sprinkles! Our favorites are chocolate brigadeiro frosting and chocolate Swiss meringue! These can also be baked as regular-sized muffins or mini-muffins for littles!
• Freezer-friendly: This is a great recipe to make ahead and reheat in the microwave for a quick and easy breakfast or snack.
• Great for lunch boxes: These are easy to add to packed lunches or snacks on the go as a sweet treat for your littles. This recipe uses less sugar than typical cupcake recipes.

Ingredients

Moist chocolate cupcakes

• All-purpose flour: Or use a gluten-free flour blend with xanthan gum!
• Sugar: Turbinado sugar, granulated sugar, brown sugar, or coconut sugar all work!
• Cacao powder: Use unsweetened 100% cacao powder for best results! Dutch-process cocoa powder will also work.
• Baking soda: To make the muffins rise.
• Salt: I love adding a pinch of salt to enhance the chocolate flavor.
• Dark Chocolate: Melted dark chocolate is added for a perfect chocolatey flavor.
• Vegetable oil: To add moisture to the muffin, you can use avocado or any light-flavored vegetable oil, such as corn or canola.
• Yogurt: To add moisture and protein. Sour cream will also work!
• Eggs: Used as a binder. Use room temperature eggs if you can!
• Water: Added as a liquid ingredient to balance the recipe.
• Vanilla extract: For added flavor.

Brigadeiro Chocolate Ganache

• Condensed milk: I love using condensed milk in my recipes; the result is a creamy and delicious frosting!
• Cacao powder: For more chocolate flavor, feel free to leave it out if you would like a white brigadeiro frosting!
• Heavy cream: To reduce the thickness of the brigadeiro and add a fabulous shiny color.
• Butter: For added fat and creaminess. It will also help the brigadeiro not to stick when cooking.

Step-by-Step Instructions

Double chocolate cupcakes

• Preheat the oven to 356F and prepare a muffin tray or mini-muffin tray (grease or add cupcake liners).
• Whisk the dry ingredients (flour, sugar, cacao powder, baking soda, and salt) in a medium bowl.
• In a microwave-safe bowl, add the dark chocolate and oil and melt in 30-second increments, mixing in between, until the chocolate is fully melted.
• Add yogurt, eggs, and vanilla and whisk until combined.
• Add hot water to the chocolate mixture.
• Pour liquid chocolate mixture into the dry ingredients and whisk until incorporated.
• Scoop the cupcake batter into the muffin tray and bake for 20-22 minutes until a toothpick comes out clean and the muffins are golden on the edges.
• Let them cool a bit and move to a wire rack.

Chocolate ganache

• In a medium pan, add the condensed milk, butter, and sifted cacao (do avoid lumps – do not skip this!)
• Cook over medium heat, mixing constantly for about 5 minutes, until the mixture is thick (when you tilt the pan, it will move as a block).
• Turn off the heat and add the heavy cream. Stir continuously until fully incorporated.
• Let the frosting cool at ambient temperature or in the fridge.
• Once cooled, add the frosting to a piping bag and decorate your chocolate cupcakes (the frosting is thick, so you will need a large tip).

Recipe Notes

• You may use a silicon muffin pan (there is no need for greasing), or if using a regular muffin pan, make sure to coat it with spray, butter, or coconut oil beforehand.
• When making mini muffins, reduce baking time to about 13 minutes (a toothpick needs to come out clean).
• Do not overmix. Combine the wet and dry ingredients, and do not keep mixing the batter for the best fluffy cupcakes!

Tools Needed

• Mixing bowls
• Whisk
• Muffin tin or mini muffin pan
• Cookie scoop
• Measuring cups and Spoons

Storage Instructions

• Let the muffins completely cool, then store them in an airtight container in the fridge for up to 3 days.
• To freeze, store in an airtight Ziploc bag in a freezer for up to 3 months (remember to label the package!).
• To reheat from frozen, microwave the banana muffins for 30 seconds until defrosted. You can let them defrost overnight in the fridge and then warm them up for 10 seconds in the microwave before serving.

Serving Suggestions and Substitutions

Serve as a muffin without frosting in lunchboxes or add your favorite frosting and sprinkles for birthday party cupcakes!

Frequently Asked Questions

Other Recipes You May Like

• Favorite Vanilla Birthday Cake (Fluffy and Easy!)

If you have made my Super Fluffy Double Chocolate Cupcakes or any other recipes on the website, please leave me a comment and a star rating below; I love hearing from you!

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