These one bowl Double Chocolate Cupcakes have an incredibly moist crumb and are topped with the silkiest chocolate buttercream frosting. Plus, enter the Rodelle Chocolate Package GIVEAWAY!
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5 from 1 vote

Double Chocolate Cupcakes

Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 12
Author: Garnish and Glaze


For the Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup + 2 tablespoons canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For the Frosting:

  • 1/2 cup salted butter
  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk


For the Cake:

  • Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.
  • In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt together.
  • Add the buttermilk, oil, egg, and vanilla and mix until combined. Pour in the boiling water and whisk until smooth. Batter will be very thin.
  • Fill each cupcake well about 2/3 full (about 1/4 cup of batter) and bake for 15-18 minutes or until toothpick comes out clean or with just a few moist crumbs.
  • Let cool in pan for 5 minutes and then remove to a cooling rack to cool completely before frosting.

For the Frosting:

  • With and electric mixer, beat butter and cocoa powder together until smooth. Add the sugar and beat until smooth. Pour in the vanilla and 1 tablespoon of milk and mix for 2 minutes. If still too thick, add more milk to get desired consistency.


For a 9x13 inch cake, double the recipe and bake in a lightly greased 9x13 pan at 275 degrees for 28-30 minutes or until toothpick comes out clean.