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Cupcake Recipes | Extra, extra chocolaty. Cupcake with chocolate buttercream frosting. Perfect for birthdays, or any day, really.
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Chocolate lover's ultimate chocolate cupcakes

The best chocolate cupcake recipe uses every trick in the book to enhance the chocolate flavor.
Servings: 12 cupcakes
Calories: 247kcal
Author: Vee

Ingredients

Cupcakes

  • 10 tablespoon unsalted butter
  • 3 ounces bittersweet chocolate
  • ¾ cup cocoa powder see note
  • ½ teaspoon espresso powder* see note
  • ¾ cup all purpose flour 3.75 ounces
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 large eggs
  • ¾ cup sugar 5.25 ounces
  • 2 teaspoon vanilla extract
  • ½ cup sour cream 4 ounces
  • ½ teaspoon salt
  • 12 cherries or strawberries for decoration

Buttercream frosting

  • 1.5 cups butter room temperature
  • 4 cups powdered sugar
  • 1 cup cocoa powder
  • ¼ cup heavy whipping cream
  • 2 teaspoon vanilla extract
  • 1 pinch salt

Instructions

CUPCAKES

  • Preheat oven to 350 degrees F. Line muffin pan with paper liners. Chop the bittersweet chocolate. Cut the butter into small cubes (so it melts faster).

MELT BUTTER & CHOCOLATE

  • Set a small sauce pan on your stove with 2 inches of water and heat until barely simmering. Set a heat-proof bowl over the top, which will be used to melt the butter and chocolate.
  • Add the butter, bittersweet chocolate, cocoa powder and espresso powder to the bowl over the simmering water. Heat until it's all melted and whisk until smooth.
  • Set aside to cool - it should remain warm but not hot.

MIX THE REST OF THE CUPCAKE STUFF UP

  • Small bowl: Combine flower, baking soda and baking powder and whisk to stir it up well.
  • Medium bowl: Whisk eggs briefly in the medium bowl. Then add sugar, vanilla, and salt. Whisk again until well combined.
  • Add melted butter & chocolate mixture to the medium egg-sugar bowl. Whisk again!
  • Sift ⅓ of flour mixture into the medium bowl, whisk until combined.
  • Whisk in the sour cream. Then sift in remaining flour mixture and which until it's combined and thick.

POUR & BAKE

  • Pour the batter into 12 muffin cups in your muffin tin.
  • Bake for about 18-20 minutes. Check for doneness by inserting a toothpick into the middle - it will come out clean when they are done.

BUTTERCREAM FROSTING

  • Get out your electric stand mixer and put on the whisk attachment.
  • Whisk butter and sugar in the mixer on medium-high speed for 2 minutes. Scrape down the sides. Continue whisking on medium-high until it's light in color and very fluffy (about 2-3 more minutes).
  • Turn the mixer off and add in the cocoa powder, vanilla and salt. Turn it on very low (or it will fly out of the mixer). Mix for 30 seconds, until combined.
  • Add in the heavy cream, 1 tablespoon at a time, mixing for about 20-30 seconds each time to combine.
  • Turn the mixer off and scrape down the sides again. This is necessary so you get a nice, even buttercream frosting.
  • Turn the mixer on medium high and mix one last time, for 3-5 more minutes. It's ready when the frosting is very light and fluffy. It should be slightly shiny. 

Notes

The dutch cocoa and black cocoa powder blend from King Arthur is perfect for this recipe.
Espresso powder from King Arthur flour is my go-to for chocolate baking, you'll never look back.
Nutrition is calculated for the cupcake only. Frosting adds anywhere from 150-300 calories per cupcake depending how generous you are with it!

Nutrition

Calories: 247kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 172mg | Potassium: 187mg | Fiber: 2g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.7mg