Print

The Best Chocolate Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

Deliciously rich and moist chocolate cupcakes made with coffee-enhanced batter and topped with a creamy chocolate buttercream frosting. Perfect for any chocolate lover, these cupcakes are easy to bake and feature a luscious, smooth buttercream that complements the deep chocolate flavor of the cake.

Ingredients

Scale

Chocolate Cupcakes

  • 120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee)
  • 200 g granulated sugar
  • 50 g unsweetened Dutch cocoa powder
  • 160 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 g sour cream (14-18%, room temperature)
  • 75 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ tsp vanilla extract

Chocolate Buttercream

  • 200 g butter (room temperature)
  • 275 g powdered sugar
  • 50 g unsweetened Dutch cocoa powder
  • 1 ¼ tsp vanilla extract
  • 2–3 tsp whole milk (room temperature)

Instructions

  1. Preheat and prepare cupcake liners: Preheat the oven to 160ºC (320ºF) using the conventional bake setting. Line a 12-cup cupcake tray with cupcake liners to prevent sticking.
  2. Prepare coffee: Brew 120 g of warm coffee or mix instant coffee with water and let it cool slightly while preparing other ingredients.
  3. Mix dry ingredients: In a large bowl, combine all dry ingredients: granulated sugar, Dutch cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Stir well to evenly distribute.
  4. Mix wet ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the cooled coffee gently to avoid overmixing the eggs.
  5. Combine wet and dry: Pour the wet ingredients slowly into the dry ingredients while gently stirring to form a smooth batter without lumps.
  6. Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes until a toothpick inserted comes out clean.
  7. Cool cupcakes: Let the cupcakes cool in the tray for 5 minutes, then remove them from the tray and allow them to cool completely on a wire rack.
  8. Prepare the buttercream – sift dry ingredients: Sift the powdered sugar and cocoa powder to remove any lumps and ensure a smooth frosting.
  9. Cream butter: Beat the room temperature butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes until creamy and light. Scrape down the bowl sides.
  10. Add sifted sugar and cocoa: Gradually add the sifted powdered sugar and cocoa powder, vanilla extract, and milk in two parts, mixing on low speed until incorporated each time to avoid a powdery texture.
  11. Final mix: Scrape the sides of the bowl again and mix the buttercream on low speed for an additional 2 minutes to achieve a fluffy consistency.
  12. Decorate cupcakes: Transfer the buttercream to a piping bag fitted with a star tip (e.g., Wilton 1A). Pipe swirls onto the cooled cupcakes, create an indent with the back of a teaspoon on top of the swirl, and garnish with chocolate sprinkles.

Notes

  • Using warm coffee in the batter enhances the chocolate flavor beautifully but water can also be used as a substitute.
  • Room temperature ingredients ensure better mixing and smoother batter consistency.
  • Do not overmix the wet ingredients to avoid tough cupcakes.
  • Sift powdered sugar and cocoa powder for a lump-free frosting.
  • Adjust milk quantity in buttercream to reach desired consistency for piping.
  • Allow cupcakes to cool completely before frosting to prevent buttercream from melting.

Keywords: chocolate cupcakes, chocolate buttercream, coffee enhanced chocolate cake, easy chocolate cupcakes, moist chocolate cupcakes

Find it online: https://cheflenacooks.com/the-best-chocolate-cupcakes-recipe/