Ultimate Chocolate Cupcakes Recipe
Moist, rich, cupcakes with intense chocolate flavor in every bite. These are the ultimate chocolate cupcakes!
Servings: 16 cupcakes
Calories: 595kcal
Equipment
Ingredients
For the cupcakes:
- 1½ c. all-purpose flour
- 1½ c. granulated sugar
- 3/4 c. quality unsweetened cocoa powder*
- 1½ tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. coarse kosher sea salt not fine
- 2 large eggs
- 1/4 c. sour cream
- ½ c. buttermilk
- 3/4 c. warm water + ½ tsp. espresso powder espresso is optional
- 1/4 c. vegetable oil
- 1½ tsp. vanilla extract
- 2 oz. finely chopped semisweet chocolate
For the frosting:
- 3/4 c. 1½ sticks unsalted butter, softened
- 4 oz. ½ block cream cheese, softened
- 3/4 c. quality unsweetened cocoa powder
- 1½ tsp. vanilla extract
- pinch of salt
- 3½ c. powdered sugar
- 2 tbsp. whole milk or heavy cream
For the garnish:
- 1/3 c. chocolate curls mini chocolate chips or chocolate jimmies (sprinkles)
Instructions
- Preheat oven to 350 degrees. Line one standard size cupcake pan with 12 liners, and an additional pan with four liners, set aside.
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute.
- Divide batter evenly between the liners (I prefer using a #20 scoop which is approximately 1/4 cup of batter).
- Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
- Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to wire racks to cool completely.
- For the frosting: in a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
- Carefully add in the cocoa powder, vanilla and salt, beat until combined.
- With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more if necessary to create a spreadable consistency. The frosting should be on the thicker side.
- Using a piping bag fitted with an extra large piping tip (see NOTES below for suggestions), pipe onto cooled cupcakes and sprinkle with desired garnish.
Video
Notes
For the frosting, I suggest using a large piping tip, like the Ateco 829, but really any tips are beautiful verses not using one at all.
Nutrition
Calories: 595kcal | Carbohydrates: 109g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 267mg | Potassium: 479mg | Fiber: 9g | Sugar: 77g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 5mg