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Best Chocolate Cupcakes

Delicious chocolate cupcakes with rich flavor and creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 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 sea 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 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

Method
 

Making the cupcake batter
  1. In a medium heatproof bowl, combine the chocolate, cocoa powder, and espresso powder.
  2. Pour hot water over the mixture. Cover and let it sit for 5 minutes.
  3. Whisk until smooth, and then set it aside to cool.
  4. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  5. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  6. Whisk the sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth.
  7. Stir in the flour mixture until smooth, being careful not to overmix.
  8. Divide the batter among muffin cups until they are 3/4 full.
  9. Bake until the cupcakes are set and firm, about 17 to 18 minutes.
  10. Allow the cupcakes to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Making the frosting
  1. For the frosting, bring the cream to a simmer, remove it from heat, and add the chopped chocolate.
  2. Stir until smooth, then let it cool to about 75 degrees F.
  3. In a stand mixer, combine the butter, powdered sugar, cocoa, vanilla, and salt.
  4. Mix on low, then beat on medium until well blended, about 3 minutes.
  5. Add the cooled chocolate mixture and beat for another 2 minutes until it becomes light and creamy.
  6. Frost the cooled cupcakes as desired.

Notes

Make sure all your ingredients, especially eggs and dairy, are at room temperature before you start to help your batter mix evenly. Avoid overmixing the batter to keep your cupcakes soft and fluffy. For a richer flavor, you can add a pinch of sea salt to the frosting.