Description
These best chocolate cupcakes are rich, moist, and irresistibly chocolatey with a smooth, creamy chocolate frosting. Perfectly balanced with bittersweet and semisweet chocolate, enhanced by a hint of espresso powder and sour cream for moisture, these cupcakes are a decadent 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, 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.
- Preheat Oven and Prepare 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.
- 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: Gently stir in the flour mixture, being careful not to overmix to keep cupcakes tender.
- Portion Batter: Using a spring-loaded scoop or spoon, divide the batter evenly among the muffin cups, filling each about 3/4 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.
- Make Chocolate Cream Mixture: In a small saucepan, heat the heavy whipping 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.
- Prepare Frosting 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 speed to medium and beat for 3 minutes until smooth and creamy.
- Incorporate Chocolate Cream Mixture: Add the cooled chocolate cream mixture to the frosting and beat on low speed until smooth and light, about 2 more minutes.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost each cupcake with the chocolate frosting using a knife or piping bag. Optionally, top with chocolate shavings or sprinkles.
Notes
- Use high-quality bittersweet and semisweet chocolate for best flavor.
- Sour cream or plain full-fat yogurt adds moisture and tenderness to the cupcakes.
- Do not overmix the batter to ensure cupcakes stay fluffy and tender.
- The espresso powder enhances the chocolate flavor but does not make cupcakes taste like coffee.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
