Description
These best chocolate cupcakes are rich, moist, and perfectly balanced with a deep chocolate flavor enhanced by espresso powder. Featuring a tender crumb from a blend of sour cream, oil, and eggs, these cupcakes are topped with a luscious, silky chocolate cocoa frosting for an indulgent treat perfect for any occasion.
Ingredients
Cupcakes
- 5 ounces (142 grams) bittersweet baking chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 cup (118 grams) boiling water
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) sour cream or plain full-fat yogurt, at room temperature
- 1/4 cup (56 grams) vegetable oil
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup (119 grams) cold heavy whipping cream
- 4 ounces (113 grams) finely chopped semisweet chocolate (not chocolate chips)
- 3 sticks (340 grams) unsalted butter, at cool room temperature
- 2 cups (250 grams) powdered sugar, sifted
- 1 cup (85 grams) Dutch-process cocoa powder, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Prep the chocolate mixture: In a medium heatproof bowl, combine the bittersweet chocolate, Dutch-process cocoa powder, and instant espresso powder. Pour boiling water over the mixture, cover, and let stand for 5 minutes. Then gently whisk until smooth and set aside to cool.
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper cupcake liners.
- Mix dry ingredients: In a small bowl, whisk together the flour, granulated sugar, brown sugar, sea salt, and baking soda until well combined.
- Combine wet ingredients with chocolate mixture: To the cooled chocolate mixture, whisk in the sour cream, vegetable oil, eggs, egg yolk, white vinegar, and vanilla extract until smooth, scraping down the sides and bottom of the bowl.
- Incorporate dry ingredients: Gently stir in the flour mixture into the wet ingredients until just combined. Be careful not to overmix to maintain a tender crumb.
- Fill cupcake liners and bake: Using a spring-loaded scoop or spoon, evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters full. Bake for 17 to 18 minutes, or until the cupcakes are set and firm to the touch.
- Cool the cupcakes: Remove from oven and let cupcakes cool in the pan on a wire rack for 10 minutes. Then transfer them out of the pan and let cool completely on the rack, about 1 hour total cooling time.
- Make the frosting - heat cream and chocolate: In a small saucepan, bring the heavy cream to a gentle simmer. Remove from heat and add the finely chopped semisweet chocolate. Let stand for a few minutes, then stir until smooth. Allow the mixture to cool and thicken to approximately 75°F (24°C), so it is pourable but thicker.
- Mix butter and dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sifted powdered sugar, sifted cocoa powder, vanilla extract, and sea salt. Mix on low speed until just blended, then increase to medium speed and beat for 3 minutes until very well combined and creamy.
- Add chocolate cream mixture: Reduce mixer speed to medium-low and gradually add the cooled chocolate cream mixture to the butter mixture. Continue beating for about 2 more minutes until the frosting lightens in color and texture, scraping down the bowl as needed.
- Store and frost: The frosting can be used immediately to frost the fully cooled cupcakes. Alternatively, it can be stored in an airtight container in the refrigerator for up to 1 day; warm briefly and stir before use. Frosting can also be frozen for up to 1 month, then thawed overnight in the refrigerator and rewhipped before frosting.
Notes
- Ensure all ingredients, especially eggs and sour cream, are at room temperature to help create a smooth batter and even baking.
- Do not overmix the batter once the flour is added to maintain light, tender cupcakes.
- Use high-quality bittersweet and semisweet chocolate for deep chocolate flavor.
- Frosting consistency is ideal when the chocolate cream mixture is cool but still pourable; too hot or cold will affect texture.
- These cupcakes are best enjoyed fresh but can be stored at room temperature for up to 1 day or refrigerated for 2-3 days in an airtight container.
- For a stronger coffee flavor, increase espresso powder slightly, but do not omit as it enhances chocolate taste without making cupcakes taste like coffee.
