Double Chocolate Cupcakes

Deliciously light and soft chocolate sponges, with a rich and decadent chocolate buttercream using both cocoa powder and real chocolate.

I don’t think I can think of a single situation that couldn’t be improved with a chocolate cupcake.

I’ve been meaning to add my recipe for Double Chocolate Cupcakes to my website for ages, but it always seemed to get pushed back in favour of other more creative flavour combinations.

However, the combination of delicate chocolate sponge and rich, delicious buttercream, flavoured with both cocoa powder AND real chocolate means that these cupcakes are anything but boring.

And topped with some colourful rainbow sprinkles, they make the perfect addition to any celebration!

So, without much further ado, let’s get stuck into making my Double Chocolate Cupcakes…

This recipe makes 12 large cupcakes.

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Double Chocolate Cupcakes

  • Author: Mr Baker's Cakes
  • Prep Time: 30mins
  • Cook Time: 30mins
  • Total Time: 60mins
  • Yield: 12 1x
  • Diet: Vegetarian


Deliciously light and soft chocolate sponges, with a rich and decadent chocolate buttercream using both cocoa powder and real chocolate.


Units Scale

For the cupcakes:

  • 175g slightly salted butter
  • 175g caster sugar
  • 3 large eggs
  • 140g self-raising flour
  • 35g cocoa powder

For the buttercream:

  • 75g milk chocolate
  • 150g slightly salted butter
  • 300g icing sugar
  • 4tbsps cocoa powder
  • 2tbsps milk

To decorate:

  • rainbow sprinkles


Start by preheating your oven to 180C/160C fan/gas 4 and lining a 12-hole muffin tin with large cupcake cases.

In the bowl of your stand mixer, cream together your butter and sugar until light, fluffy and pale in colour.

In a separate jug, whisk your eggs and gradually add these to the butter/sugar mixture, mixing on a low speed until fully combined.

Top Tip: If the mixture looks like it may be splitting or curdling, add a heaped tablespoon of your flour to bind it back together.

Sieve the flour and cocoa powder into the bowl and mix until just combined – be careful not to over-beat the mixture.

Divide the mixture between your cases and bake at the top of the oven for 25-27 minutes (until the mixture stops ‘singing’).

Remove from the tin and place on a wire rack to cool completely.

While your cakes are cooling, make the buttercream. Begin by breaking up your chocolate into cubes and placing in a microwave-safe bowl.

Heat the chocolate in a microwave 30 seconds, before stirring. Continue to heat and stir in 30 second intervals until the chocolate is completely melted.

Set the chocolate aside to cool for five minutes while you cream your butter in the bowl of a stand mixer until pale and smooth. This may take a while, but the longer you leave it, the better.

Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next.

Finally, add the cocoa powder, the melted chocolate and the milk, and mix again until smooth.

Transfer your buttercream into a piping bag, fitted with a closed star tip and pipe a generous swirl of buttercream onto each cupcake, before topping with a scattering of rainbow sprinkles.


Once your buttercream has set, store your Double Chocolate Cupcakes in an airtight container for up to three days.

  • Category: Cupcakes

If you have a go at my Double Chocolate Cupcakes, don’t forget to share your results over in my Facebook group (find it here) or tag me on Instagram.

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