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The Best Chocolate Cupcakes

These are the best Chocolate Cupcakes! These cupcakes are rich and super easy to make. They have the softest chocolate cupcake that is topped with a smooth chocolate buttercream. This recipe is perfect for any chocolate lover.
5 fra 5 stemmer
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 429 kcal

Equipment

Ingredients
 
 

CHOCOLATE CUPCAKE

  • 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 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream 14-18% room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

CHOCOLATE BUTTERCREAM

  • 200 g butter room temperature
  • 275 g powdered sugar
  • 50 g unsweetened Dutch cocoa powder
  • 1 ¼ teaspoon vanilla extract
  • 2-3 teaspoon whole milk room temperature

Instructions
 

CHOCOLATE CUPCAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    120 g warm coffee or water
  • In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
    200 g granulated sugar, 50 g unsweetened Dutch cocoa powder, 160 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    120 g sour cream 14-18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

CHOCOLATE BUTTERCREAM

  • Sift the powdered sugar and cocoa powder.
    275 g powdered sugar, 50 g unsweetened Dutch cocoa powder
  • Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    200 g butter
  • Add the powdered sugar and cocoa powder, vanilla extract and milk in 2 parts. Mixing on low speed until each addition is fully incorporated.
    2-3 teaspoon whole milk, 1 ¼ teaspoon vanilla extract
  • Scrape down the sides of the bowl and give the buttercream a final mix, on low speed, for 2 minutes.
  • Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1A.
  • Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon, and decorate with chocolate sprinkles.

Nutrition

Calories: 429kcalCarbohydrates: 55gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 284mgPotassium: 176mgFiber: 3gSugar: 40gVitamin A: 520IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
Keyword chocolate buttercream, chocolate cupcake
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