Chocolate Cupcakes

These are the best chocolate cupcakes! They’re super moist and chocolatey and topped with a decadent dark chocolate buttercream. These chocolate cupcakes use dark cocoa powder to give them the richest, dark chocolate taste possible. The cupcake batter also uses espresso powder to bring out the rich, chocolate taste. They are topped with a generous amount of luscious dark chocolate buttercream after they are baked. These cupcakes have the most tender, moist crumb and are sure to be any chocolate lover’s dream!

Why You’ll Love these Chocolate Cupcakes

• They’re super moist.
• They’re super chocolatey.
• They’re topped with super luscious dark chocolate buttercream.

Ingredients

 

For the Chocolate Cupcakes

• 1/4 cup (56 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/4 cup (61 g) sour cream, at room temperature
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1/4 cup + 1 tbsp (25 g) Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder, optional

 

For the Chocolate Buttercream

• 1 cup (224 g) unsalted butter, softened
• 1/4 tsp salt
• 6 oz. (170 g) dark or semi-sweet chocolate, melted and slightly cooled
• 1/4 cup + 2 tbsp (30 g) Dutch process cocoa powder
• 2 cups (260 g) powdered sugar
• 2-3 tbsp (30-45 ml) heavy cream

 

For the Dark Chocolate Cupcakes

• Preheat oven to 350 degrees and line a standard cupcake pan with 12 cupcake liners.
• Add the granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy
• Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.
• Next mix in the milk and sour cream on low speed.
• In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder.
• Add the dry ingredients to the wet ingredients and combine on low speed.
• Fill each cupcake liner ¾ of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.
• Let the cupcakes cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

 

For the Dark Chocolate Buttercream

• While the cupcakes are cooling make the frosting by adding the softened, unsalted butter and salt to a medium sized bowl. Mix with an electric mixer until the butter is pale in color and fluffy, about 5-10 minutes.
• Add in the melted and slightly cooled dark chocolate and combine on medium speed.
• Next sift in the Dutch process cocoa powder and powdered sugar, a little at a time. Mix on low speed until combined, then mix on high until fluffy.
• Add in the heavy cream, a tablespoon at a time. Mix on high speed until the frosting is light and fluffy, about 1-2 minutes.

Assembling the Cupcakes

• Once the cupcakes are cool, add the dark chocolate buttercream to a large piping bag fitted with a decorative tip.
• Pipe a generous amount of frosting onto the tops of each cupcake. Serve right away.