Double Chocolate Cupcakes with Dark Chocolate Buttercream

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 cupcakes


for the buttercream--

  • 6 tablespoons softened butter
  • 4 oz. melted dark chocolate
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 3 tablespoons milk give or take
  • 1/4 cup chopped toasted hazelnuts for garnish, optional


  1. Preheat oven to 350 degrees. Line muffin tin with 8 paper liners and set aside.
  2. In a small bowl, melt butter and chocolate together until smooth. Set aside to cool. In a large bowl, combine brown sugar, sugar, cocoa powder, salt, baking soda and flour.

  3. In a liquid measuring cup, stir remaining wet ingredients together {milk, sour cream, vanilla, vinegar.} Create a well in the middle of the dry ingredients and pour in the wet ingredients along with the melted chocolate mixture into it.

  4. Stir batter together until just combined. Divide evenly between 8 muffin tins and bake 20-25 minutes or until toothpick comes out clean when inserted. Cool.

  5. For the frosting, melt chocolate on low heat in microwave. Set aside and cool to room temperature. In the bowl of a stand mixer, stir butter and melted chocolate together. Stir in powdered sugar and vanilla. Scrape sides and stir again. Stream in milk by the teaspoon until frosting is to your desired consistency. Scrape sides and mix again. Frost cupcakes generously with frosting and top with toasted, chopped hazelnuts.