You heard correctly – DOUBLE Chocolate Cupcakes. These are rich and moist, perfect chocolate cupcakes with a dark chocolate ganache frosting.

And if you love chocolate cupcakes, you have to try these chocolate cheesecake cupcakes.

Closeup of a chocolate cupcake with chocolate ganache frosting.

Why you’ll love these Double Chocolate Cupcakes

Easy cupcakes that also have an intense chocolate flavour is all the convincing I need.

You may not have heard me say this before (yeah, right) but I love, love, love cupcakes. Why so much love for these little handfuls of dessert – let thee count the ways….

  • Cupcakes are super portable
  • You can make them bite size or handful of dessert size 🙂
  • They are perfectly portioned meaning no one will need to fight over the bigger slice of cake
  • Comes in its very own little paper plate/crumb catcher
  • There are millions of different varieties and flavours (not that I’ve counted but I’m pretty sure there would be millions). Only limited to your imagination
  • Quick to prepare and quick to cook
  • They fit equally as well as an afternoon tea or a kids party
  • You can dress them up fancy (a.k.a. a nice lemon cupcake with lemon frosting and a sweet little flower on top).
  • Or make them dirty (a.k.a. Chocolate Fudge Cupcakes smothered in chocolate buttercream with chunks of mars bar, then all drizzled with salted caramel sauce so that it’s dripping down the sides) – I think I just drooled a little 🙂
  • oh, and they’re just plain yum!

The list goes on…

A batch of chocolate cupcakes with chocolate frosting.

This is now officially my favourite Chocolate Cupcake recipe. I’ve used it in many of my recipes including these Black Forest Chocolate Cupcakes and my Salted Caramel Chocolate Cupcakes and I feel like there is no need to ever use another again.

How to make the best chocolate cupcakes

This chocolate cupcake recipe is all the right things – they turn out moist and rich in chocolate flavour but are very easy to make. They cook for about 18 minutes at 180C. Simple. When an inserted skewer comes out with just a crumb or two, they’re done. And they are still perfect the next day and good for 4-5. Here’s how you make them.

Step 1: Mixing together chocolate cupcake batter in a stand mixer.

First, beat together melted butter and sugar until well combined.

Step 2: Mixing together chocolate cupcake batter in a stand mixer.

Add eggs, followed by some of the dry ingredients.

Step 3: Mixing together chocolate cupcake batter in a stand mixer.

The buttermilk, which helps to keep these cupcakes super moist is added in between additions of dry ingredients and just gently folded through until everything is combined. It’s important not to overmix cupcakes or they will turn out dense.

Portioning out chocolate cupcake batter into liners using a medium ice cream scoop.

I use these silicone muffin trays for my cupcakes as I love the shape they give my cupcakes as well as how flexible they are. I use a medium ice cream scoop to portion out the batter. No mess, no fuss. 

What is ganache frosting?

Ganache frosting can be pure chocolate ganache, used to frost cakes and cupcakes as is or, like this version, a buttercream that has ganache added to it. Here’s how you make it.

Beating together ingredients for Chocolate Ganache Frosting in a stand mixer.
Finished chocolate ganache frosting.

After making a simple ganache (which takes around 5 minutes of very little effort), beat together some butter with a little cocoa and icing sugar until it’s lightened and whipped up. Now, add the cooled ganache and beat it all together. You’ll be rewarded with this glorious fluffy but thick and intensely chocolate flavoured ganache frosting. 

These cupcakes hold together beautifully but the crumb is delicate and soft. Like a big, soft chocolatey pillow and who doesn’t want a big, soft, chocolatey pillow 🙂

MAKE AHEAD – Yes cupcakes can be made ahead. Whilst best fresh, these will last well in the fridge for 4-5 days.


  • Fridge: Keep the cupcakes in an airtight container for 4-5 days. Take out 30-40 minutes before serving to bring them to room temp
  • Freezer: You can freeze these chocolate cupcakes too, frosted or unfrosted. First, freeze them in an airtight container, then wrap them individually in plastic wrap, and return to an airtight container in the freezer. This method keeps them for a good 3-4 months. Thaw, unwrapped, in the fridge and bring to room temp before eating.

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A chocolate cupcake with a big bite taken out.

If you try this double chocolate cupcakes recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.

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Closeup of a chocolate cupcake with chocolate ganache buttercream on top.

Double Chocolate Cupcakes with Dark Chocolate Ganache Frosting

5 from 4 votes
These Double Chocolate Cupcakes are totally dreamy. The perfect easy moist chocolate cupcake recipe topped with a dark chocolate ganache frosting.



  • 130   plain (all-purp) flour (1 cup / 4.5oz)
  • cup  dutch processed cocoa (or plain unsweetened) (40g / 1.4oz)
  • ½ teaspoon   baking powder
  • ½ teaspoon   baking soda (bicarb)
  • ¼ teaspoon   salt
  • 113   unsalted butter, melted (½ cup / 1 stick / 4oz)
  • ½ cup  caster (superfine) sugar (100g / 3.5oz)
  • ½ cup  dark brown sugar, packed (100g / 3.5oz)
  • 2   eggs, room temp
  • 2   teaspoons   vanilla extract
  • ¾ cup   buttermilk, room temp (180ml)


  • 100  dark (70%) chocolate, finely chopped
  • cup  thickened cream
  • 226 g unsalted butter, softened (1 cup / 2 sticks / 8oz)
  • cups  icing (powdered) sugar
  • ½ cup  unsweetened cocoa (50g)
  • ¼ teaspoon  salt
  • ½ teaspoon  vanilla




  • Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tins with paper cases.
  • In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Mix well to combine.
  • In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  • Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dense and tough.
  • Fill the cupcake cases only to about 2/3 full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven halfway through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
  • Cool in the tin for 5 minutes before transferring to a wire cooling rack.


  • Start by making the chocolate ganache. Place the chocolate in a small heatproof dish. Heat the cream in a small saucepan over low heat until its bubbling, then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for a few minutes, then stir to a smooth glossy ganache. Make sure the ganache is about room temperature before proceeding.
  • Beat the butter and half the sugar on medium for about 5 minutes or until very light and creamy – scrape down the sides of the bowl every so often.
  • Add the remaining sugar, cocoa, salt, vanilla and the ganache and beat until combined and smooth (only about 1 minute). Transfer to a piping bag and pipe over the top of your cupcakes.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop). 


Have you tried this recipe?Rate or comment below and let us know how it was!