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!

Double Chocolate Cupcakes

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Author Garnish & 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.