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The Best-Best Double Chocolate Cupcakes


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup buttermilk or 250 mL
  • 1/2 cup canola oil or 125 mL
  • 2 tsp vanilla extract 10 mL
  • 3/4 cup  cocoa powder
  • 3/4 cup strong coffee, warm 180 mL


  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line your muffin tray with cupcake liners.
  • In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
  • In another bowl, combine eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
  • In a small bowl, combine cocoa powder and coffee with a whisk. Add to egg mixture. Add dry ingredients and stir until smooth.
  • Spoon batter into cupcake liners (About 1/4 cup per liner). Bake for 15 minutes or until a toothpick inserted in the centre of the cupcake comes out clean. Let cool completely before filling the cupcake centers with ganache and topping with icing.


Yield: Approx. 24 cupcakes
Recipe based on Ricardo's Best-Best Chocolate Cake on Ricardocuisine.com/en