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The Ultimate Chocolate Cupcake Yield: 16 cupcakes
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperature 1 cup sugar 2 oz. of semisweet or bittersweet chocolate2 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup plus 1 tbl. vegetable or canola oil 2 tsp. vanilla1/3 cup sour cream 1 cup flour 1/2 tsp. salt 1/2 tsp. baking soda 1/2 cup unsweetened cocoa powder (natural or Dutched will both work with this recipe)1/2 cup room temperature water, measured in a liquid measuring cup (with 1 tsp. instant espresso powder added in, optional—I added the instant espresso. You won’t taste the coffee, but it will enhance the chocolate flavor. If you by chance have any leftover coffee, you can just add a 1/2 cup of your brewed coffee.)
Directions
Preheat oven to 350o F.
In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
Melt the chocolate in the microwave at 50% power (so the chocolate doesn’t seize) or in a double boiler. Set aside to cool a bit. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
Mix in eggs and egg yolks one at a time until just combined.
Mix in oil, vanilla, and sour cream until just combined.
Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
Mix in water to which you have added the instant espresso until just combined.
Fill cupcake liners 2/3 full and put in the oven.
Check for doneness at 18 minutes—a toothpick inserted into the center of a cupcake should come out with a few tender clinging crumbs. You shouldn’t see gooey batter. If the toothpick comes out totally clean, there’s a chance they could be overbaked.
Immediately remove cupcakes from the cupcake tin and place on a cooling rack to cool to room temperature.
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The Ultimate Chocolate CupcakesAugust 25, 2014 by Jessica 65 Comments
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OMG you guys, I am so excited to share this recipe with you today! It’s no surprise that I am obsessed with chocolate. I’m the kind of person that can never (ever) have enough chocolate, the more the better. The recipe I’m sharing with you today are my favorite chocolate cupcakes in the entire world with the BEST chocolate buttercream frosting and I know you will adore them! They are super moist, almost fudgey, have a perfect light crumb and are incredibly chocolatey. Ever have a cupcake and it just tastes blah, almost like fake chocolate flavor? I know you know what I’m talking about. I can usually tell if a cupcake isn’t good if the brown color is very light. Now, that’s just my opinion, but I love when my cupcakes come out of the oven nice and dark and you can just tell by the smell and appearance that they’re going to be amazing. Maybe I just have a sick cupcake/chocolate obsession (#weirdo), but it’s true. The cupcakes are seriously perfect. And the frosting.. don’t even get me started. I made the cupcakes 4 days ago and have kept them in a cupcake container with a lid snapped on to ensure they stay fresh and they are STILL just as amazing as the first day I made them! The cupcakes even get a deeper chocolate flavor and the frosting stays smooth and luscious and doesn’t get a hard crusty coating on the outside at all, not even a little bit!
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These have been my go-to chocolate cupcakes for some time now and I have made them up-teenth times so I can for sure tell you they are fool/fail-proof. You can’t mess these up. I love dessert recipes that don’t use melted chocolate because, well, I’m just too lazy to melt the chocolate so I really amped up the cooca powder in these to make them extra chocolatey for you guys.
I may or may not have had one of these babies for breakfast. But, I’ll never admit it.
The frosting is literally to die for. It’s SO simple too with easy ingredients you probably have on hand. To me, it’s not like traditional buttercream, it’s more chocolate-y and fudgy than that. You can just sit there and eat it by the spoonful, it just melts in your mouth. Super smooth and velvety. It pipes beautifully onto cupcakes and you can use it for frosting anything! I love frosting cakes and brownies with it too.
These truly are the ultimate chocolate cupcakes. You’ll never need another chocolate cupcake OR chocolate buttercream recipe again!
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The Ultimate Chocolate Cupcakes
Yield: 12 cupcakes
Ingredients:
* Chocolate Cupcakes*
3/4 cup + 2 tbs all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
3/4 tsp baking soda
pinch salt
1 egg
1/2 cup buttermilk
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
1/2 cup hot, strong coffee (if using instant, use 2 tsp with 1/2 cup hot water)
Chocolate Buttercream
1 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract
1/2 cup cocoa powder, sifted
2-3 tbs heavy cream (or milk for a less creamy frosting {use less})
Instructions:
Preheat oven to 375 degrees. Line a cupcake tin with paper liners, set aside.
In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. Set aside. In the bowl of your stand mixer fitted wight he paddle attachment, beat eggs, buttermilk, melted butter and vanilla together until thoroughly combined. Slowly pour in dry ingredients until smooth. Pour in hot coffee and mix until completely smooth. Batter will be very runny.
Divided batter among prepared cupcake liners no more than 2/3 full (the batter will rise over and create a huge mess!). Bake for 20-25 minutes or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched. Allow cupcakes to cool for about 10 minutes in hot pans so they have time to set up and be easier to handle before transferring to wire racks to finish cooling. While cupcakes are cooling, prepare frosting.
For the frosting, beat butter for 3 minutes on medium speed until smooth and no lumps remain. Sift cocoa powder and powdered sugar together and add to butter until completely combined. Add vanilla and heavy cream and whip frosting until light and fluffy. Start with 1 tbs of heavy cream and work up from there if you want it to be thinner. Once cupcakes are completely cooled, frost them and serve.
Frosted cupcakes will stay fresh for up to 3 days stored in an airtight container. Frosting stays exactly like the day it was made, no hard coating on the outside and the cupcakes stay very moist.
http://www.sprinklesomesugar.com/ultimate-chocolate-cupcakes/
Ultimate Chocolate CupcakesMay 9, 2017 // 621 Comments »
These are the BEST chocolate cupcakes – a moist chocolate cupcake recipe made from scratch with a chocolate ganache center and dreamy chocolate frosting.
I have shared approximately one billion (actually, 40) cupcake recipes over the years, but this is the ONLY chocolate-chocolate version you’ll find. I’ve had some chocolate cupcake bases, but those were topped with things like peanut butter frosting, espresso buttercream and salted caramel frosting… then there were the faux Hostess cupcakes, the black-bottom cupcakes and the vegan chocolate cupcakes.
They are all amazing cupcakes, but when you need something fabulously rich and overflowing with chocolate flavor, this recipe is absolutely IT… done and done. I use this recipe anytime I
want chocolate cupcakes; I’ve never even been tempted to try other recipes since finding this one.
First things first – the cake part of these cupcakes is phenomenal. It’s often times hard to find a cupcake recipe that not only domes perfectly when baked, but is also moist and tender inside (not dry and crumbly). These are all of that and more; they totally melt in your mouth.
To enhance the flavor and the moist texture, a dollop of chocolate ganache is placed on top of the cupcake batter before they are baked. It’s an optional step and you can make the cupcakes without it, but I highly, highly recommend it (obviously, ha!).
And oh my, the frosting. It’s almost beyond words. Satiny smooth, buttery, just sweet enough and oh-so-chocolatey. I could (and did!) eat it with a spoon. Piled high on those cupcakes, it’s the perfect frosting-to-cupcake ratio for me. I do the whole “go big or go home” when it comes
to frosting on cupcakes; no wimpy swirls here, only big, billowy mountains of chocolate frosting.
The way things were meant to be.
A couple of quick notes on this recipe:
The recipe calls for bread flour, which has a bit more protein than all-purpose flour and helps to keep the cupcakes stable enough for the ganache filling. I always use bread flour (even if I omit the ganache filling, which I do at times), but some readers have reported success using all-purpose flour, as well.
It’s important not to chill the ganache filling for too long, or it will be too firm and dense, and will sink to the bottom of the cupcakes (see evidence below!). It will still be there, and still be delicious, but will be firmer and lower in the cupcake than intended.
This is probably the most fabulous chocolate frosting I’ve made and have used it in a number of different recipes; it has corn syrup in it, which turns a lot of people off. I beg you to try it, but if you don’t like or don’t want to make it, then might I suggest my chocolate buttercream frosting. It’s totally different, but would be my #2 option for you.
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This coming Sunday is Mother’s Day and I know everyone is clamoring for light, bright, spring-y desserts loaded with fruit, and I have a couple of those coming for you this week, but if your mom (or grandma, aunt, sister, wife, or whoever you are celebrating on Mother’s Day) is a chocolate lover, you can give her no better gift than these amazing cupcakes!
Bake away!
Ultimate Chocolate CupcakesYield: 12 cupcakes
Prep: 30 minutes
Cook: 19 minutes
Total: 1 hour 15 minutes
These cupcakes are a chocolate-lover’s dream!
Ingredients for the Ganache Filling
2 oz. bittersweet chocolate, finely chopped1/4 cup heavy cream1 tbl. confectioners' sugar
Ingredients for the Cupcakes
3 oz. bittersweet chocolate, finely chopped1/3 cup Dutch-processed cocoa powder3/4 cup hot coffee3/4 cup bread flour3/4 cup granulated sugar1/2 tsp. salt1/2 teaspoon baking soda6 tbl. vegetable oil2 eggs2 tsp. white vinegar1 tsp. vanilla extract
Ingredients for the Frosting
1 1/4 cups unsalted butter, at room temperature1 cup confectioners' sugar3/4 cup Dutch-processed cocoa powderPinch of salt3/4 cup light corn syrup1 tsp. vanilla extract8 oz. chocolate (milk, semisweet or dark), melted and cooled (I used semisweet)
Directions
Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to
30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
Make the Cupcakes: Preheat oven to 350o F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes; then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Recipe Notes
The ganache filling can be omitted it if you’d like a more traditional chocolate cupcake.
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
https://www.browneyedbaker.com/best-chocolate-cupcakes-recipe/