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Best Chocolate Cupcakes Recipe

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3.8 from 75 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 12 cupcakes

Description

These Best Chocolate Cupcakes feature a rich, moist chocolate base infused with espresso powder to deepen the chocolate flavor, topped with a luscious, creamy cocoa buttercream frosting. Perfectly balanced sweetness and intense chocolate notes make these cupcakes a decadent treat for any occasion.

Ingredients

Cupcakes

  • 5 ounces (142 grams) bittersweet baking chocolate, finely chopped
  • 1/3 cup (28 grams) Dutch-process cocoa powder
  • 1 teaspoon instant espresso powder
  • 1/2 cup (118 grams) boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) sour cream or plain full-fat yogurt, at room temperature
  • 1/4 cup (56 grams) vegetable oil
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Frosting

  • 1/2 cup (119 grams) cold heavy whipping cream
  • 4 ounces (113 grams) finely chopped semisweet chocolate, not chips
  • 3 sticks (340 grams) unsalted butter, at cool room temperature
  • 2 cups (250 grams) powdered sugar, sifted (preferably organic)
  • 1 cup (85 grams) Dutch-process cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions

  1. Prepare chocolate mixture: In a medium heatproof bowl, combine the finely chopped bittersweet chocolate, Dutch-process cocoa powder, and instant espresso powder. Pour boiling water over the mixture, cover, and let it stand for 5 minutes. Then whisk gently until smooth. Set aside to cool.
  2. Preheat oven: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  3. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, fine sea salt, and baking soda until well combined.
  4. Combine wet ingredients: Into the cooled chocolate mixture, whisk in the sour cream, vegetable oil, eggs, egg yolk, white vinegar, and vanilla extract until smooth and well combined, scraping down the sides and bottom of the bowl.
  5. Add dry ingredients: Gently fold the flour mixture into the chocolate mixture until just combined. Be careful not to overmix to keep the cupcakes tender.
  6. Fill muffin cups: Using a spring-loaded scoop, evenly divide the batter among the 12 prepared cupcake liners, filling each about three-quarters full.
  7. Bake cupcakes: Place the muffin tin in the preheated oven and bake for 17 to 18 minutes, or until the cupcakes are set and firm to the touch. A toothpick inserted should come out mostly clean.
  8. Cool cupcakes: Let the cupcakes cool in the pan on a wire rack for 10 minutes. Then carefully remove them from the pan and allow them to cool completely on the wire rack, about 1 hour.
  9. Make frosting chocolate ganache: In a small saucepan, bring the heavy cream to a simmer over medium heat. Remove from heat and add the chopped semisweet chocolate. Let stand for a few minutes, then stir until smooth. Allow to cool to about 75°F (24°C) or until thickened but still pourable.
  10. Prepare buttercream base: In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, sifted powdered sugar, sifted Dutch-process cocoa powder, vanilla extract, and fine sea salt. Mix on low speed until combined, then increase to medium speed and beat for about 3 minutes until creamy and well blended.
  11. Add ganache to buttercream: Reduce mixer speed to medium-low and slowly add the cooled chocolate cream (ganache) mixture. Continue beating until the frosting lightens in color and texture, about 2 minutes. Scrape down the bowl as needed to ensure even consistency.
  12. Frost cupcakes: Once the cupcakes are fully cooled, frost them generously with the prepared chocolate buttercream using a spatula or piping bag as desired.
  13. Storage tips: The frosting can be made a day ahead and stored covered in the refrigerator. Warm it briefly in the microwave for 5 to 10 seconds and stir until creamy before use. The frosting can also be frozen up to 1 month in a zip-top bag; thaw overnight in the refrigerator and rewhip before frosting cupcakes.

Notes

  • Do not substitute chocolate chips for chopped chocolate in the frosting as they don’t melt as smoothly.
  • Allowing eggs and sour cream to come to room temperature helps create a smoother batter and better cupcake texture.
  • Be careful not to overmix the batter once flour is added to prevent dense cupcakes.
  • If you don’t have espresso powder, you can omit it, but it enhances the chocolate flavor significantly.
  • Store frosted cupcakes in an airtight container at room temperature and consume within 1 day for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/best-chocolate-cupcakes-recipe/