The Best Chocolate Cupcakes
These are the best chocolate cupcakes! They're super moist and chocolatey and topped with a decadent dark chocolate buttercream.
Ingredients
For the Chocolate Cupcakes
- ¼ cup (56 g) unsalted butter, softened
- ¾ cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) whole milk, at room temperature
- ¼ cup (61 g) sour cream, at room temperature
- 1 cup (125 g) all-purpose flour, spooned and leveled
- ¼ cup + 1 tablespoon (25 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
For the Chocolate Buttercream
- 1 cup (224 g) unsalted butter, softened
- ¼ teaspoon salt
- 6 oz. (170 g) dark or semi-sweet chocolate, melted and slightly cooled
- ¼ cup + 2 tablespoon (30 g) Dutch process cocoa powder
- 2 cups (260 g) powdered sugar
- 2-3 tablespoon (30-45 ml) heavy cream
Instructions
For the Dark Chocolate Cupcakes
- Preheat oven to 350 degrees and line a standard cupcake pan with 12 cupcake liners.
- Add the granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy.(You can also use a stand mixer fit with a paddle attachment.)¼ cup (56 g) unsalted butter, softened, ¾ cup (150 g) granulated white sugar
- Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 teaspoon vanilla
- Next mix in the milk and sour cream on low speed.¼ cup (61 g) sour cream, at room temperature, ½ cup (120 ml) whole milk, at room temperature
- In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder.1 cup (125 g) all-purpose flour, spooned and leveled, ¼ cup + 1 tablespoon (25 g) Dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon espresso powder
- Add the dry ingredients to the wet ingredients and combine on low speed.
- Fill each cupcake liner ¾ of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
For the Dark Chocolate Buttercream
- While the cupcakes are cooling make the frosting by adding the softened, unsalted butter and salt to a medium sized bowl. Mix with an electric mixer until the butter is pale in color and fluffy, about 5-10 minutes.1 cup (224 g) unsalted butter, softened, ¼ teaspoon salt
- Add in the melted and slightly cooled dark chocolate and combine on medium speed.6 oz. (170 g) dark or semi-sweet chocolate, melted and slightly cooled
- Next sift in the Dutch process cocoa powder and powdered sugar, a little at a time. Mix on low speed until combined, then mix on high until fluffy.¼ cup + 2 tablespoon (30 g) Dutch process cocoa powder, 2 cups (260 g) powdered sugar
- Add in the heavy cream, a tablespoon at a time. Mix on high speed until the frosting is light and fluffy, about 1-2 minutes. (Add the heavy cream as necessary. If the frosting is light and fluffy after only two tablespoons, don't add the full amount. If it's still too dry after 3 tablespoons, add more.)2-3 tablespoon (30-45 ml) heavy cream
Assembling the Cupcakes
- Once the cupcakes are cool, add the dark chocolate buttercream to a large piping bag fitted with a decorative tip.
- Pipe a generous amount of frosting onto the tops of each cupcake. Serve right away.
Notes
Store left overs in an airtight container in the fridge for up to three days. Let the cupcakes come to room temperature before enjoying so the frosting has a chance to become soft again.
Tried this recipe?Let us know how it was!