Double Chocolate Cupcakes with Dark Chocolate Buttercream

Double Chocolate Cupcakes with Dark Chocolate Buttercream 3

Who’s idea was it to make us move to Portland? Oh wait, it was mine.

Did I think this through?

Clearly not…as you can tell by my weird, dark, blurry, over and underexposed photos.

Did you know in the winter it rains practically 24/7? Read: dark and dreary ‘daylight’ for maybe 3 hours… if I’m lucky. A food bloggers’ worst nightmare. Let’s just say I’m going to have to get creative until summer rolls around.

Oh, and it’s really fun when you set out to bake cupcakes and realize you’re out of eggs. I’m really good at planning ahead, can you tell? So with the ingredients already measured and in my bowls, I start googling egg substitutes. After not having most of the suggestions, I decide on vinegar and baking soda.

Did you know that 1 tablespoon of white distilled vinegar + 1 teaspoon of baking soda can substitute for an egg? {All you vegan bakers have been holding out on me! Who knew, right?} So, I go to grab my bottle of vinegar and guess what. It’s EMPTY.

Insert expletive here.

Clearly the universe has it out for me. No cupcakes were supposed to be on the baking agenda today. But, I refused to be cupcake-less on my birthday, so I powered through and used red wine vinegar instead. I finished the batter, got the cupcakes into the oven and sang the hallelujah chorus a few hundred times.

25 minutes later, I had me some cupcakes. I let them cool, topped them with some mighty tasty buttercream and alas my birthday baking woes had passed.

Here are the super simple details:

Start out getting some butter and chocolate into a bowl. {I used bittersweet dark chocolate from Scharffen Berger…if you don’t have dark chocolate, then use chocolate that you do have on hand.} Now, get this bowl into a microwave or over a double boiler stat. We want this melted.
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Next, measure out all your dry ingredients into a bowl…nothing too foreign in here.
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PS- this is the cocoa powder I used–it’s from Dagoba and is amazing. It has little baby chocolate chunks in it! DIVINE.
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By now your chocolate should be melted. Set it aside to cool a little.
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Now measure out all the wet ingredients into some sort of aparatus, mix it up and pour it into a well you made in the dry ingredients. *Don’t be alarmed…It’s supposed to be chunky!*
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Pour all that chocolaty goodness into the mix too.
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After it’s all mixed, your batter is done. Hello lover.
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Spoon this into some muffin tins and bake at 350 degrees for 25-ish minutes. The oven in our new place runs hotter than the fires of hell, so mine were done after 20 minutes.
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Now for the dark chocolate buttercream…this starts with more chocolate! You had to of seen that coming…melt 4 ounces of unsweetened dark chocolate and cool to room temperature. If you like your frostings ridiculously sweet, use semi sweet dark chocolate. Again, using scharffen berger. Loves it.
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Once it’s cooled, add it to a bowl with some softened butter. Ahh….chocolate and butter–the building blocks of life.
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Whip this around until smooth. I’m using the Calphalon Immersion blender with the whisk attachment cause it’s super handy for little odd jobs like this.
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Now, stir in powdered sugar, vanilla and milk until it’s smooth and creamy. Holy yumola batman.
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Then all you do is throw this into a piping bag and top your cupcakes! I used a Wilton 1M tip– just a huge open star. Top your cuppies of with toasted hazelnuts for garnish and that’s it!
Double Chocolate Cupcakes with Dark Chocolate Buttercream 1A mighty tasty and chocolate birthday treat!

Other recipes you might like:
Mini Chocolate Pudding Birthday Cakes from Lauren’s Latest
Banana Chocolate Cupcakes from Tidy Mom
Dark Chocolate Cupcakes with Peanut Butter Frosting from Brown Eyed Baker
Hot Chocolate Cupcakes from A Cozy Kitchen
Peppermint Brownie Mug Cakes for Two from Lauren’s Latest


Double Chocolate Cupcakes with Dark Chocolate Buttercream

Yield: 8 cupcakes


  • 1/4 cup butter
  • 4 oz. bittersweet dark chocolate
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup all purpose flour
  • 1/2 tablespoon vinegar {or 1 egg}
  • 1/4 cup milk
  • 1/4 cup low fat sour cream
  • 1/2 teaspoon vanilla extract
  • 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. 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. 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.
  3. 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.

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  1. i could just eat the screen..all that chocolate looks so good! i would love death by chocolate 🙂 hope you had a great birthday, lauren!

  2. Happy birthday cupcakes!! They look awesomely delicious and cocoa powder with chunks of chocolate?! I’ve got to get me some of that!

  3. A donut pan came in my stocking this year, so I am making your red velvet donuts for my dinner party tomorrow evening!!!! Can’t wait!!

  4. What a beauty of a cupcake! I want one of those now! Too bad, I’m nowhere near where you are, haha. At least I have the recipe though:) Happy Birthday Lauren!

  5. Happy Birthday again, and go you with your determination to find an egg (or “egg”) in any form possible! 😛

  6. I think that the photos still look great! 🙂

  7. I feel like winter makes it extra hard for food bloggers. There are basically 2 hours each day I can take photos IF the sun is out! Regardless, those cupcakes look amazing and beautiful!

  8. I love that Dagoba cocoa powder with the chunks. Thought they were not making it anymore?? Love that cupcakes & happy new year!

  9. Yum, and happy belated birthday!! I hope you guys are settling in well – I totally get the all-day dreariness-of-rain lighting, I have the same problem 🙂

  10. Happy Belated Birthday Lauren! I love that you persevered in the face of obstacles to get your chocolate fix, sounds like something I would do. lol

  11. These look incredible! I am such a chocoholic and this frosting is making me drool!



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