Description
These Best Chocolate Cupcakes are irresistibly moist and rich with a deep chocolate flavor enhanced by espresso powder. Topped with a luscious chocolate frosting, they are perfect for celebrations or a decadent treat.
Ingredients
Scale
Cupcake Batter
- 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 Ganache 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
- Melt Chocolate Mixture: 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.
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda until well combined.
- Combine Wet Ingredients: In the bowl with the cooled chocolate mixture, whisk in the sour cream, vegetable oil, eggs, egg yolk, white vinegar, and vanilla extract until smooth.
- Add Dry Ingredients: Stir in the flour mixture gently, being careful not to overmix to keep the batter light and tender.
- Fill Muffin Cups: Using a spring-loaded scoop or spoon, divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake Cupcakes: Bake for 17-18 minutes, or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
- Prepare Ganache Mixture: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let sit for a few minutes, then stir until smooth and glossy.
- Mix Buttercream Base: In the bowl of a stand mixer, beat the unsalted 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 Ganache to Buttercream: Add the cooled chocolate cream ganache mixture into the buttercream and beat on low speed until smooth and light, approximately 2 more minutes.
- Frost Cupcakes: Once the cupcakes are completely cooled, use a knife or piping bag to frost each cupcake evenly with the chocolate frosting. Optionally, garnish with chocolate shavings or sprinkles for an extra decorative touch.
Notes
- Use Dutch-process cocoa powder for a richer flavor.
- Let the chocolate mixture cool before adding eggs to avoid curdling.
- Be careful not to overmix the batter to keep cupcakes tender.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Substitute sour cream with full-fat plain yogurt if needed.
- For extra coffee flavor, add a teaspoon of brewed espresso to the batter.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
