Name: Best Chocolate Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: . For the cupcakes; 5 ounces bittersweet baking chocolate ((finely chopped)); 1/3 cup Dutch-process cocoa; 1 teaspoon instant espresso powder; 1/2 cup boiling water; 3/4 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1/2 teaspoon fine salt; 1/2 teaspoon baking soda; 1/2 cup sour cream ((or plain full-fat yogurt, at room temperature)); 1/4 cup vegetable oil; 2 large eggs ((at room temperature)); 1 large egg yolk ((at room temperature)); 2 teaspoons white vinegar; 1 teaspoon vanilla extract; . For the frosting; 1/2 cup cold heavy whipping cream; 4 ounces finely chopped semisweet chocolate ((don't use chocolate chips)); 3 sticks unsalted butter ((at a cool room temperature)); 2 cups powdered sugar ((sifted, preferably organic*)); 1 cup Dutch-process cocoa powder ((sifted)); 2 teaspoons vanilla extract; 1/4 teaspoon fine sea salt

Get ready to indulge in the most incredible chocolate cupcakes you've ever tasted! These rich, moist treats are topped with a luscious chocolate frosting that’s simply irresistible. Perfect for any celebration or just a sweet treat for yourself!

Tips & Tricks

This part’s so satisfying: be sure to let the chocolate mixture cool before adding the other ingredients to ensure a smooth batter!

Why You'll Love Them

These cupcakes are not just delicious; they’re also a fun baking project! The combination of bittersweet chocolate and espresso creates a deep flavor that will leave everyone asking for more.

Ingredients

Instructions

Make the cupcakes:
Step 1

In a medium heatproof bowl, combine the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool.
Step 2

Meanwhile, preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
Step 3

In a small bowl, whisk together the flour, sugars, salt, and baking soda.
Step 4

Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth, scraping down the sides and bottom of the bowl as you mix. Stir in the flour mixture until smooth, being careful not to overmix.
Step 5

Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 17 to 18 minutes.
Step 6

Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
Step 7

In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Set aside and cool to approximately 75°F or until thickened but still pourable.
Step 8

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the bowl as needed.
Step 9

Reduce speed to medium-low and add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.
Step 10

Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cupcakes.
Step 11

Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.

Nutrition

Calories: 350, Fat: 20g, Carbs: 42g, Protein: 3g

Cooking techniques

Make sure to use high-quality chocolate for the best flavor. Also, allowing the chocolate mixture to cool before adding other ingredients is key to achieving a smooth cupcake batter.

Variations or substitutions

You can substitute the sour cream with plain yogurt for a similar texture. For a gluten-free version, use a gluten-free flour blend.

Storage tips

Store the cupcakes in an airtight container at room temperature for up to a day or refrigerate them to keep them fresh longer. The frosting can be stored separately in the fridge.

Notes

For an extra touch, sprinkle some sea salt on top of the frosting before serving!