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Decadent Chocolate Cupcakes with Rich Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 29 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 55 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These best chocolate cupcakes are rich, moist, and intensely chocolaty with a luxurious chocolate frosting. Made with bittersweet and semisweet chocolate, Dutch-process cocoa, and a hint of espresso powder, the cupcakes have a deep chocolate flavor balanced by a creamy, smooth frosting. Perfect for any celebration or chocolate craving, these cupcakes are baked to perfection for a tender crumb and topped with decadent homemade chocolate frosting.

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 (not 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

  1. Prepare the chocolate base: 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. Then gently whisk until smooth and let it cool completely.
  2. Preheat the oven and prepare tin: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners to prevent sticking.
  3. Mix dry ingredients: In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda until evenly combined.
  4. Combine wet and chocolate mixture: To the cooled chocolate mixture, whisk in the sour cream, vegetable oil, eggs, egg yolk, white vinegar, and vanilla extract until the batter is smooth and homogeneous.
  5. Incorporate dry ingredients: Gently fold the flour mixture into the wet chocolate batter, stirring carefully to avoid overmixing which can toughen the cupcakes.
  6. Fill the cupcake liners: Using a spring-loaded scoop or spoon, evenly divide the batter into the prepared muffin cups, filling each about three-quarters full for optimal rise and shape.
  7. Bake the cupcakes: Place the muffin tin in the oven and bake for 17-18 minutes, or until the cupcakes spring back lightly to the touch and a toothpick inserted in the center comes out clean.
  8. Cool the cupcakes: Allow the cupcakes to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely, about 1 hour, before frosting.
  9. Prepare chocolate cream mixture: In a small saucepan, heat the cold heavy whipping cream over medium heat just until it starts to simmer. Remove from heat, add the chopped semisweet chocolate, and let it sit for a few minutes before stirring gently until smooth and glossy. Let this mixture cool to room temperature.
  10. Make the frosting base: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, sifted powdered sugar, sifted cocoa powder, vanilla extract, and fine sea salt on low speed until combined. Increase the speed to medium and beat for about 3 minutes until smooth, creamy, and well aerated.
  11. Incorporate chocolate cream: Add the cooled chocolate and cream mixture to the butter mixture and beat on low speed until fully incorporated, smooth, and light in texture, about 2 minutes more.
  12. Frost the cupcakes: Once cupcakes are completely cooled, use a knife or pipe the frosting onto each cupcake evenly. Optionally, decorate with chocolate shavings or sprinkles for an elegant touch.

Notes

  • Using Dutch-process cocoa powder imparts a smoother, richer chocolate flavor important for this recipe.
  • Espresso powder enhances the chocolate depth without adding a strong coffee taste.
  • Letting cupcakes cool completely before frosting ensures the frosting does not melt.
  • Sifting powdered sugar and cocoa powder for the frosting prevents lumps and creates a smooth texture.
  • Room temperature ingredients (eggs, sour cream, butter) help create a smooth batter and frosting.
  • If you do not have sour cream, plain full-fat yogurt is a perfect substitute.
  • Use finely chopped chocolate rather than chips for better melting and texture in both batter and frosting.
  • Frosted cupcakes can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

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Find it online: https://quickhomedishes.com/decadent-chocolate-cupcakes-with-rich-chocolate-frosting-recipe/