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Double Chocolate Cupcakes

11/24/2025 | Bonia Bakery |

There’s something undeniably comforting about a classic chocolate cupcake—simple, rich, familiar, and always reliable. And as someone who bakes a lot of chocolate desserts, I have a pretty high bar for what qualifies as a perfect chocolate cupcake. These Double Chocolate Cupcakes check every single box: soft, moist, deeply chocolaty, and crowned with the dreamiest chocolate buttercream. Honestly, they’re the kind of cupcakes that don’t need anything extra… but this week, they’re getting a little holiday makeover.

I’m sharing these four days before Thanksgiving, which means the internet is filled with pies, rolls, stuffing, and tablescapes—but sometimes you just want a dessert that brings pure joy, zero stress, and maximum chocolate. These cupcakes are exactly that. They are unfussy, quick to make, and look beautiful even without decorations. But because it’s a festive week, I couldn’t resist giving them a playful twist.

So while the main recipe (and the main star!) is simply my go-to chocolate cupcake topped with chocolate buttercream, I’m also including a fun Thanksgiving-themed variation where you turn each cupcake into a tiny turkey using miniature Reese’s Cups, candy eyes, and Reese’s Pieces arranged like feathers. Think of it as a bonus for anyone who wants dessert to be both adorable and delicious.

Don’t worry—the photos in the post will include both versions: the classic swirl of chocolate frosting (my favorite) and the turkey cupcakes that honestly made me smile way more than expected. They’re the kind of dessert that gets an immediate “awww!” from kids and adults alike, and then a second later someone says, “Wait… is that a Reese’s cup on top?”

Yes. Yes it is.

But at the heart of it all, these cupcakes are still the same chocolate-on-chocolate goodness I make year-round—soft centers, rich cocoa flavor, a hint of coffee to deepen the chocolate (without tasting like coffee!), and buttercream that pipes like a dream. Whether you dress them up for the holiday or keep them in their simple, elegant form, they’re the perfect treat for gatherings, gifting, or just a cozy night in during Thanksgiving week.

Ingredients

For the Double Chocolate Cupcakes (Makes 12)

  • 1 cup all-purpose flour
  • ¾ cup + 2 tablespoons granulated sugar
  • ½ cup + 2 teaspoons unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons vegetable oil (¼ cup + 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 whole egg + 1 egg yolk
  • ½ cup buttermilk
  • ¼ cup strongly brewed coffee, cooled

For the Chocolate Buttercream

  • 1 ¾ sticks butter, room temperature
  • ¾ cup + 2 tablespoons cocoa powder
  • 2 ½ cups powdered sugar
  • ¼ cup strongly brewed coffee, cooled
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Directions

For the Cupcakes

  1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the vegetable oil, vanilla, egg, egg yolk, and buttermilk. Mix until just combined—don’t overmix.
  4. Pour in the cooled coffee and whisk until the batter is smooth and glossy.
  5. Divide the batter evenly between the liners, filling each about ⅔ full.
  6. Bake for 16–19 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool completely on a wire rack before frosting.

For the Chocolate Buttercream

  1. In a stand mixer fitted with the paddle attachment, beat the softened butter on high for 3–4 minutes, until light and fluffy.
  2. Add the cocoa powder and salt, mixing on low until fully combined.
  3. Add the powdered sugar and mix on low to avoid the powdered sugar “poof.”
  4. Stream in the cooled coffee and vanilla.
  5. Increase the speed to medium-high and whip for 2–3 minutes, until smooth, airy, and pipeable.
  6. Adjust if needed: add powdered sugar to thicken or a splash of coffee/milk to thin.
  7. Frost your cooled cupcakes using a piping bag or a simple swirl with a spatula.

Optional: Thanksgiving Turkey Cupcake Decorations

If you want to turn your cupcakes into adorable little turkeys, here’s what you’ll need:

Turkey Decoration Ingredients

  • Miniature Reese’s Cups (one per cupcake)
  • Candy eyeball sprinkles
  • Reese’s Pieces candy in orange, brown, and yellow
  • One orange Reese’s Piece for each turkey’s “nose”

How to Assemble the Turkeys

  1. Frost the cupcakes as usual.
  2. Place one miniature Reese’s Cup upside down in the center of each cupcake.
  3. Attach two candy eyes to the front using a tiny dab of buttercream.
  4. Add an orange Reese’s Piece just below the eyes for the nose.
  5. Arrange the Reese’s Pieces behind the peanut butter cup in three rows—one orange, one brown, one yellow—to create turkey feathers.
  6. Step back, admire, and try not to laugh at how cute they are.

Whether you serve them in their simple double-chocolate glory or dressed up in their Thanksgiving best, these cupcakes are such a fun (and delicious) addition to your holiday week. They’re easy to make, rich without being heavy, festive without being fussy… and honestly, they might just steal some attention from the pie table.

Bake Ahead & Storage Tips

Bake Ahead:
These double chocolate cupcakes are perfect for prepping ahead of a busy holiday week. You can bake the cupcakes 1–2 days in advance and store them (unfrosted) in an airtight container at room temperature. The chocolate buttercream can also be made ahead—store it in the refrigerator for up to 3 days. When you’re ready to use it, let it sit at room temperature for about 30 minutes, then re-whip it in your mixer to bring back its fluffy texture.

Freezing:
The unfrosted cupcakes freeze beautifully. Wrap each cupcake tightly in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature before frosting. You can also freeze the buttercream for up to 2 months—just thaw overnight in the fridge and re-whip before using.

Storage:
Once frosted, the cupcakes will stay soft and moist for 2–3 days at room temperature when stored in an airtight container. If you’ve decorated them as turkey cupcakes with candy toppings, store them at room temperature as well—just avoid warm or sunny spots so the candy and frosting don’t melt. For slightly longer storage (3–4 days), you can refrigerate them, but bring them back to room temperature before serving for the best texture.