Description
These Best Chocolate Cupcakes feature a rich, moist crumb infused with bittersweet chocolate and espresso, topped with a luscious homemade chocolate frosting. Perfectly balanced with a hint of sour cream for tenderness, these cupcakes are a delightful treat for any chocolate lover.
Ingredients
Scale
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
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, Dutch-process cocoa powder, and instant espresso powder. Pour boiling water over the mixture, cover, and let stand for 5 minutes. Then gently whisk until smooth and let it cool to room temperature.
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners to ensure easy removal of cupcakes.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, fine salt, and baking soda until thoroughly combined.
- Combine wet ingredients: Add sour cream, vegetable oil, eggs, extra egg yolk, white vinegar, and vanilla extract to the cooled chocolate mixture. Whisk everything together until smooth and fully blended.
- Incorporate dry ingredients: Gently fold the flour mixture into the chocolate batter, stirring carefully to avoid overmixing which could toughen the cupcakes.
- Fill cupcake pan: Using a spring-loaded scoop, evenly divide the batter among the 12 muffin cups, filling each about three-quarters full for proper rise and shape.
- Bake cupcakes: Place the muffin tin in the preheated oven and bake for 17-18 minutes, or until the cupcakes feel firm to the touch and a toothpick inserted into the center comes out clean.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack. Let them cool completely, about 1 hour, before frosting.
- Make chocolate ganache: In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat, add the finely chopped semisweet chocolate, let sit for a few minutes, then stir until smooth and glossy. Let cool.
- Prepare frosting base: In the bowl of a stand mixer, beat the softened unsalted butter, powdered sugar, sifted cocoa powder, vanilla extract, and fine sea salt on low speed until combined. Increase speed to medium and beat for 3 minutes until smooth and creamy.
- Add ganache to frosting: Incorporate the cooled chocolate ganache into the butter mixture. Beat on low speed until the frosting is smooth, light, and fluffy, about 2 more minutes.
- Frost cupcakes: Once fully cooled, frost each cupcake generously using a knife or piping bag. Optionally, decorate with chocolate shavings or sprinkles for extra flair and texture.
Notes
- Use high-quality baking chocolate and Dutch-process cocoa for the best flavor.
- Allow the chocolate mixture to cool completely before adding eggs to prevent curdling.
- Do not overmix the batter once flour is added to keep cupcakes tender.
- For easier frosting application, ensure cupcakes are at room temperature.
- Chocolate chips are not recommended for the ganache as they contain stabilizers that prevent smooth melting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
