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

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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