Rich Chocolate Cupcakes
I usually advise not trying new recipes for special occasions. To have something tested and consistent before a big day. Today I completely ignored my own advice and tested a new cupcake recipe for my mom’s birthday, and I am so glad that I did. These cupcakes turned out absolutely amazing and are going to be my go-to chocolate cupcake recipe going forward!
Please ignore my bad piping. Cake decorating is a skill that I am working on learning, and being pretty bad at something is the first step to getting pretty good at something! I promise these cupcakes taste way better than my decorating skills may lead you to believe.
Equipment I use:
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Rich Chocolate Cupcakes
Equipment
- Stand mixer
- 12 cup cupcake pan
- cupcake liners
Ingredients
Cupcake Ingredients
- ⅞ cup all-purpose flour 3/4 cups + 2 Tbsp
- 1 cup granulated sugar
- ⅔ cup unsweetened cocoa powder dutch process
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup buttermilk see note for substitute
- ¼ cup avocado oil
- 1 extra-large egg room temp
- ½ tsp vanilla extract
- ½ cup coffee freshly brewed, hot
Frosting Ingredients (generously frosts 12 cupcakes, may be some leftover)
- 2 oz semisweet chocolate chips
- 4 oz milk chocolate chips
- 1 extra-large egg yolk room temp
- 1 tsp vanilla extract
- 1¼ cup powdered sugar sifted
- 2 Tbsp cocoa powder sifted
- 2 tsp water warm
Instructions
Cupcake Instructions
- Preheat the oven to 350℉. Line 12-cup muffin pan with paper liners and set aside.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined.
- In a separate bowl mix buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredients to the dry. Slowly add the coffee and stir just to combine. (The batter is extremely liquid)
- Divide the batter among the cupcake cups (I use a scant 1/4 cup per cupcake).
- Bake for 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 20 minutes then set on a cooling rack and cool completely before frosting.
- Place the semisweet and milk chocolate in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside to cool while preparing the rest of the frosting ingredients.
- Mix the butter in the bowl of a stand mixer with the paddle attachment on medium-high speed (a 3 or 4 on a kitchenaid) until pale and fluffy (3-4 minutes). Add the egg yolk and vanilla and continue beating for ~3 minutes. Turn the mixer to low and gradually add the confectioners sugar, cocoa powder, and water. Mix until creamy, scraping down sides as needed. On low speed add the melted chocolate and mix until blended (do not mix at high speed at this stage). Frost your cupcakes only once the cupcakes are fully cooled.
Notes
- If you don’t have buttermilk, you can substitute 1 cup of milk with 1 tsp of vinegar. Allow the milk and vinegar mixture to sit for about 10 minutes to slightly thicken the milk.
Texas Asparagus
