Indulge in the rich, velvety decadence of Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes, a treat that brings café luxury to your kitchen. These moist, chocolatey cupcakes are studded with melty chocolate chips, offering a perfect balance of sweetness and depth.
Topped with a creamy, coffee-infused frosting, every bite is a harmonious blend of smooth and crunchy textures. Ready in just over an hour, they’re surprisingly simple to make yet feel like a gourmet delight. Whether for a special occasion or a cozy afternoon, these cupcakes promise to satisfy your sweet tooth and coffee cravings in one irresistible bite.
With a prep time of 45 minutes and a bake time of 20 minutes, these cupcakes are a breeze to whip up, leaving you more time to enjoy their luscious flavors. The rich chocolate base pairs beautifully with the subtle coffee undertones, creating a sophisticated yet comforting dessert.
Each cupcake is a mini masterpiece, delivering a burst of indulgence with every forkful. Perfect for sharing or savoring solo, they’re a guaranteed crowd-pleaser. Treat yourself to this delightful fusion of chocolate and coffee, and let these cupcakes transport you to your favorite café moment.
Ingredients for Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes
- Cupcakes:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ cup natural unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- ⅔ cup canola oil (vegetable oil works too)
- 1 cup milk
- 2 eggs, lightly beaten (room temperature preferred)
- 2 tsp vanilla extract
- 1 cup very hot water
- 2 Tbsp instant coffee
- 6 oz premium dark chocolate, finely chopped (e.g., Ghirardelli baking bar)
- Frosting:
- 8 oz cream cheese, softened to room temperature
- 1 ½ cups powdered sugar, divided
- 1 tsp vanilla extract
- 3 cups heavy cream
- Chocolate syrup, for drizzling
- 2 oz dark chocolate, finely chopped or mini chocolate chips (optional garnish)
Step-by-Step Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners or lightly grease and flour.
- Make the batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Stir in canola oil and milk until combined.
- Add eggs one at a time, stirring after each addition.
- Mix in vanilla extract.
- Dissolve instant coffee in very hot water, then add to the batter. Stir until smooth (the batter will be thin).
- Fold in finely chopped dark chocolate.
- Bake: Fill muffin tin cavities just over ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely.
- Make the frosting: In a bowl, mix cream cheese, 1 cup powdered sugar, and vanilla until smooth. Set aside.
- In a separate bowl, combine heavy cream and remaining ½ cup powdered sugar. Beat with a mixer until stiff peaks form.
- Fold the cream cheese mixture into the whipped cream. Mix on low speed until combined (avoid over-mixing).
- Assemble: Pipe frosting generously onto cooled cupcakes. Drizzle with chocolate syrup and garnish with chopped chocolate or mini chips, if desired.
- Serve and enjoy!
Storage and Reheating Tips
Store these cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and frost before serving.
Time-Saving Hacks
To save time, prepare the frosting while the cupcakes bake. Use a food processor to finely chop the chocolate quickly. If you’re in a rush, swap the homemade frosting for store-bought whipped cream or chocolate frosting, and drizzle with chocolate syrup for a similar effect.
Recipe Variations to Try
For a mocha twist, add 1-2 tablespoons of espresso powder to the frosting. If you prefer a lighter option, substitute the heavy cream with whipped coconut cream. For a nutty flavor, fold in ½ cup of chopped hazelnuts or almonds into the batter before baking.
Equipment Guidance
A stand mixer or hand mixer is ideal for whipping the frosting to stiff peaks. Use a piping bag with a star tip for a professional-looking finish. If you don’t have a piping bag, a zip-top bag with the corner snipped off works just as well!
Serving Suggestions
Pair these cupcakes with a hot cup of coffee or a cold glass of milk for the ultimate treat. For a special touch, serve them on a dessert platter garnished with fresh berries or a dusting of cocoa powder. They’re perfect for birthdays, parties, or just a cozy night in!
Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes
Ingredients
Cupcakes
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cups natural unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup canola oil vegetable oil would also be fine
- 1 cup milk
- 2 eggs lightly beaten (preferably room temperature)
- 2 tsp vanilla extract
- 1 cup very hot water
- 2 Tbsp instant coffee
- 6 oz premium dark chocolate chopped into very small pieces.* I use a Ghirardelli baking bar
Frosting
- 8 oz cream cheese softened to room temperature
- 1 1/2 cups powdered sugar divided
- 1 tsp vanilla extract
- 3 cups heavy cream
- Chocolate syrup for drizzling
- 2 oz dark chocolate finely chopped or mini chocolate chips . if desired
Instructions
- Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).
- In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Stir in canola oil and milk, stirring until combined.
- Add eggs, one at a time, stirring after each addition.
- Stir in vanilla extract.
- Measure out your hot water (carefully!) and stir the instant coffee into the hot water.
- Add the water to the batter and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water/coffee to the batter will separate a bit, so stir until it is even in texture and smooth. Be careful with the hot water as it may splatter as it is stirred, and it will be hot).
- Fold in finely chopped chocolate pieces.
- Fill prepared muffin tin cavities just over 2/3 of the way full. Occasionally scrape the bottom of the bowl and stir to evenly-redistribute any chocolate pieces that may have settled on the bottom of the bowl.
- Bake at 350F for 18-22 minutes (use the toothpick test to check).
- Allow cupcakes to cool completely before frosting.
- Stir together cream cheese, 1 cup powdered sugar, and vanilla extract until well-combined. Set aside.
- In a clean, dry, separate bowl, combine your heavy cream and the remaining 1/2 cup powdered sugar. Using a mixer with a whisk attachment, beat on high-speed just until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape without the point of the peak significantly folding or receding back into the mixture — a small amount of folding or receding is OK, don’t overbeat the cream!)
- Fold your cream cheese mixture into the whipping cream mixture. With the mixer on low-speed, stir until well-combined (again, try not to over-whisk).
- Pipe frosting generously onto cooled cupcakes.
- Drizzle with chocolate syrup and garnish with chopped chocolate or mini chips, if desired.
- Serve and enjoy!