Ultimate Double Chocolate Cupcakes
Indulge in rich, protein-packed double chocolate cupcakes that are heart-healthy and perfect for meal prep, satisfying your sweet cravings guilt-free.
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Provides structure and lightness.
- 1 cup Granulated Sugar Sweetens and enhances chocolate flavor.
- 1/2 cup Unsweetened Cocoa Powder Adds robust chocolate notes.
- 1 tsp Baking Powder Leavens for a light texture.
- 1/2 tsp Baking Soda Works with acidic buttermilk for fluffiness.
- 1/4 tsp Salt Enhances flavors and balances sweetness.
Wet Ingredients
- 1/2 cup Unsalted Butter, melted Adds richness and moisture.
- 2 large Large Eggs Helps bind the ingredients.
- 1 tsp Vanilla Extract Infuses a warm flavor.
- 1/2 cup Buttermilk Adds tang and moistness.
Mix-ins
- 1 cup Semi-Sweet Chocolate Chips Adds bursts of real chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, combine melted butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by vanilla and buttermilk. Stir until just combined.
Baking
- Gradually add dry ingredients to the wet mixture, folding gently until combined.
- Fold in chocolate chips.
- Scoop the batter into the liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Serving
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Top with powdered sugar or whipped cream if desired.
Notes
Use room temperature ingredients for better mixing. Store leftovers in an airtight container up to 3 days or freeze for up to 3 months.