Why You’ll Love This Recipe
These cupcakes are a chocolate lover’s dream. The combination of bittersweet chocolate, cocoa powder, and espresso creates a deep, intense chocolate flavor, while the frosting is creamy and smooth with just the right balance of sweetness. Whether you’re serving them at a party or enjoying them as a treat for yourself, these cupcakes are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- 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
For the 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
Directions
1. Make the Cupcakes:
- 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 the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda.
- In the bowl with the cooled chocolate mixture, whisk in the sour cream, oil, eggs, egg yolk, vinegar, and vanilla extract until smooth.
- Stir in the flour mixture, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 17-18 minutes, or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
2. Make the Frosting:
- 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.
- In the bowl of a stand mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and salt on low speed until well combined. Increase the speed to medium and beat for 3 minutes, or until smooth and creamy.
- Add the cooled chocolate cream mixture and beat on low speed until smooth and light, about 2 more minutes.
3. Frost the Cupcakes:
- Once the cupcakes are completely cooled, use a knife or a piping bag to frost each cupcake with the chocolate frosting.
- Optionally, top with chocolate shavings or sprinkles for extra decoration.
Servings and Timing
- Servings: 12 to 15 cupcakes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Variations
- Coffee Infused: Replace the espresso powder with 1/2 cup of strong brewed coffee for a more intense coffee flavor.
- Vegan Version: Swap the butter and eggs for vegan alternatives, such as plant-based butter and egg replacers.
- Nutty Topping: Add chopped walnuts, pecans, or almonds to the frosting for extra crunch.
Storage/Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 5 days. If you’d like to freeze them, place them in an airtight container and freeze for up to 3 months. To reheat, simply microwave for 10-15 seconds or let them thaw at room temperature.
FAQs
Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa provides a smoother flavor and darker color. If you use natural cocoa powder, you may want to increase the amount of baking soda slightly to balance the acidity.
Can I use chocolate chips in the frosting?
It’s best to use finely chopped chocolate rather than chips for a smoother frosting texture.
How can I make the frosting fluffier?
Make sure to beat the frosting for a full 3 minutes after adding the cooled chocolate. If it’s too thick, add a tablespoon of milk or cream to loosen it up.
Can I make the frosting ahead of time?
Yes! The frosting can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Rewhip it before frosting the cupcakes.
What’s the best way to frost the cupcakes?
You can use a butter knife for a rustic look, or use a piping bag with your favorite tip for a more decorative finish.
Conclusion
These Best Chocolate Cupcakes are a dream for any chocolate lover. Moist, decadent, and topped with creamy frosting, they’re the ultimate treat for any occasion. Easy to make with a few key ingredients, this recipe is sure to become your go-to for chocolate cupcakes. Enjoy!
Print
Best Chocolate Cupcakes
- Total Time: 55 minutes
- Yield: 12 to 15 cupcakes
- Diet: Vegetarian
Description
These Best Chocolate Cupcakes are moist, fluffy, and rich in chocolate flavor, topped with a smooth and decadent chocolate frosting. A must-try for any chocolate lover!
Ingredients
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
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
- 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 the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda.
- In the bowl with the cooled chocolate mixture, whisk in the sour cream, oil, eggs, egg yolk, vinegar, and vanilla extract until smooth.
- Stir in the flour mixture, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 17-18 minutes, or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
- 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.
- In the bowl of a stand mixer, beat the butter, powdered sugar, cocoa powder, vanilla extract, and salt on low speed until well combined. Increase the speed to medium and beat for 3 minutes, or until smooth and creamy.
- Add the cooled chocolate cream mixture and beat on low speed until smooth and light, about 2 more minutes.
- Once the cupcakes are completely cooled, use a knife or a piping bag to frost each cupcake with the chocolate frosting. Optionally, top with chocolate shavings or sprinkles for extra decoration.
Notes
If you use natural cocoa powder instead of Dutch-process, you may need to increase the amount of baking soda slightly to balance the acidity.
For a smoother frosting texture, use finely chopped chocolate rather than chocolate chips.
For fluffier frosting, beat it for the full 3 minutes after adding the cooled chocolate. If it’s too thick, add a tablespoon of milk or cream.
Make the frosting ahead of time and store in the refrigerator for up to 1 day. Rewhip it before frosting the cupcakes.
For a rustic finish, frost with a butter knife, or use a piping bag for a decorative look.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
