Get ready to indulge in the ultimate chocolate treat—these chocolate cupcakes are a chocolate lover’s dream come true! They’re incredibly moist, packed with rich chocolate flavor, and topped with a luxurious dark chocolate buttercream frosting.
Here’s why you’ll love these chocolate cupcakes:
- They’re infused with rich, dark cocoa powder to give them an intense chocolate flavor.
- A hint of espresso powder enhances the richness of the chocolate, making every bite irresistible.
- Topped with a generous swirl of decadent dark chocolate buttercream, these cupcakes are pure bliss for any chocolate enthusiast.
Now, let’s gather our ingredients:
The Best Chocolate Cupcakes
Servings 12 cupcakes
Ingredients
**For the Chocolate Cupcakes:**
- ¼ cup 56 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- ½ cup 120 ml whole milk, at room temperature
- ¼ cup 61 g sour cream, at room temperature
- 1 cup 125 g all-purpose flour, spooned and leveled
- ¼ cup + 1 tablespoon 25 g Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
**For the Chocolate Buttercream:**
- 1 cup 224 g unsalted butter, softened
- ¼ teaspoon salt
- 6 oz 170 g dark or semi-sweet chocolate, melted and slightly cooled
- ¼ cup + 2 tablespoons 30 g Dutch process cocoa powder
- 2 cups 260 g powdered sugar
- 2-3 tablespoons 30-45 ml heavy cream
Instructions
**For the Chocolate Cupcakes:**
- Preheat your oven to 350 degrees Fahrenheit and line a standard cupcake pan with 12 cupcake liners.
- In a large bowl, cream together the granulated sugar and softened butter until fluffy.
- Add the egg, egg yolk, and vanilla extract, mixing until light and fluffy.
- Mix in the milk and sour cream until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill each cupcake liner about ¾ full with batter and bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
**For the Chocolate Buttercream:**
- While the cupcakes are cooling, prepare the frosting by mixing softened butter and salt until pale and fluffy.
- Add the melted chocolate and mix until combined.
- Sift in the cocoa powder and powdered sugar gradually, mixing until fluffy.
- Gradually add the heavy cream, mixing until light and fluffy.
**Assembling the Cupcakes:**
- Once the cupcakes are completely cooled, pipe a generous swirl of chocolate buttercream onto each cupcake using a piping bag fitted with a decorative tip.
- Serve and enjoy these decadent chocolate delights!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Before enjoying, allow the cupcakes to come to room temperature to soften the frosting. Get ready to indulge in chocolatey bliss!