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Chocolate On Chocolate Cupcakes

A super moist chocolate cupcake with the chocolate flavor from both cocoa powder and melted chocolate. 

Servings 12 cupcakes



  • 1 1/4 cup all purpose flour
  • 1 cup granulated sugar
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chocolate chips melted
  • 1 cup milk room temperature
  • 1/4 cup sour cream room temperature
  • 1/4 cup coconut oil liquid
  • 2 eggs room temperature
  • 1 tsp vanilla extract


  • 1 cup butter softened
  • 2 1/4 cup confectioners sugar
  • 1/3 cup cocoa powder
  • 1 tsp vanilla
  • 2 tbsp chocolate ganache See Note

Chocolate Ganache

  • 1 cup chocolate chips or chopped chocolate heaping
  • 1 cup heavy cream


  1. Preheat oven to 350. Line a cupcake pan with 12 liners.

  2. In the bowl of your stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder and salt until well blended.

  3. Melt your chocolate chips over a double boiler or in a small sauce pan on low. stir continuous with a rubber spatula to keep from burning and allow to cool slightly. 

  4. In a separate bowl, combine milk, sour cream, coconut oil, eggs and vanilla. Pour this mixture in with your dry ingredients and add in your melted chocolate. Mix on medium speed for a good 30 seconds before stopping to scrape down the sides and bottom of the bowl. Mix once more until well combined, about 20 more seconds. 

  5. Divide batter evenly among your cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Remove cupcakes from cupcake pan and allow to cool completely before frosting. 

  6. To make your frosting: Beat butter on medium speed until creamy, about 30 seconds. Add in confectioners sugar and cocoa powder and beat for 2 minutes until light and fluffy. Add in vanilla and chocolate ganache and whip until fully incorporated and there are no streaks of chocolate. 

  7. To make your ganache: Heat your cream in a saucepan over medium heat until your cream starts to bubble a bit. Pour hot cream over chocolate chips and allow to sit for about 30 seconds before whisking until smooth. This makes more than you need for the frosting so you can store in an airtight container after it cools and freeze for later.

Recipe Notes

Only 2 tablespoons of ganache are needed for the frosting. You can definitely drizzle extra over the finished cupcakes or refrigerate or freeze for later use.