Description
These rich and moist Best Chocolate Cupcakes feature a deep chocolate flavor enhanced with espresso powder and a luscious homemade chocolate frosting. Perfect for any occasion, these cupcakes are tender, fluffy, and topped with a creamy cocoa buttercream that’s sure to delight chocolate lovers.
Ingredients
Scale
Cupcake Batter
- 5 oz (142g) bittersweet baking chocolate, finely chopped
- 1/3 cup (28g) Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 cup (118g) boiling water
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 cup (113g) sour cream (or plain full-fat yogurt), at room temperature
- 1/4 cup (56g) vegetable oil
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1/2 cup (119g) cold heavy whipping cream
- 4 oz (113g) finely chopped semisweet chocolate (don’t use chocolate chips)
- 3 sticks (340g) unsalted butter, at room temperature
- 2 cups (250g) powdered sugar, sifted (preferably organic)
- 1 cup (85g) Dutch-process cocoa powder, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Prepare Chocolate Mixture: In a medium heatproof bowl, combine the chopped bittersweet chocolate, cocoa powder, and espresso powder. Pour the boiling water over the mixture, cover, and let stand for 5 minutes. Gently whisk until smooth and let it cool.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda to combine evenly.
- Combine Wet Ingredients: In the bowl with the cooled chocolate mixture, whisk in the sour cream, vegetable oil, eggs, egg yolk, white vinegar, and vanilla extract until the batter is smooth.
- Add Dry to Wet: Gently stir in the flour mixture, being careful not to overmix to maintain cupcake tenderness.
- Fill Muffin Cups: Using a spring-loaded scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full for proper rise.
- Bake Cupcakes: Bake for 17-18 minutes, or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
- Make Chocolate Cream: In a small saucepan, heat the whipping cream over medium heat until it just begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a few minutes, then stir until smooth.
- Prepare Frosting Base: In the bowl of a stand mixer, beat the unsalted butter, powdered sugar, cocoa powder, vanilla extract, and salt on low speed until well combined. Increase speed to medium and beat for 3 minutes, until smooth and creamy.
- Add Chocolate Cream to Frosting: Pour in the cooled chocolate cream mixture and beat on low speed until the frosting is smooth, light, and fluffy, about 2 more minutes.
- Frost Cupcakes: Once cupcakes have completely cooled, frost each one generously using a knife or piping bag. Optionally, decorate with chocolate shavings or sprinkles for an elegant finishing touch.
Notes
- Use high-quality bittersweet chocolate and Dutch-process cocoa powder for the best deep chocolate flavor.
- Allow the batter not to be overmixed to keep cupcakes tender and moist.
- Ensure the cupcakes are completely cool before frosting to prevent melting the buttercream.
- The espresso powder enhances the chocolate flavor without adding coffee taste.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days.
- Bring eggs and sour cream to room temperature before mixing to help create a smooth batter.
