Your search is over. You don’t have to look on Pinterest or Google anymore… because yes, you’ve finally found it. The only chocolate Cupcake recipe you’ll ever need!
You might be thinking that is an awfully bold statement. But let me assure you… this recipe isn’t all talk… it’s ALL FLAVOR! Rich chocolate cake highlighted by the subtle undertones of espresso topped with the lightest, fluffiest chocolate buttercream you’ll ever taste.
You’ll never need another chocolate cake recipe ever again… because trust me… this one is not only simple to make, but out of this world delicious!
If you can’t take my word for it… ask Lucy. She helped decorate these cupcakes and she loved them! (PS… Her Mommy and baby sister loved them too!)
Enjoy!
The Only Chocolate Cupcake Recipe You’ll Ever Need!
Yield:
1 dozen cupcakes
Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Ingredients
Chocolate Cupcakes
- 1/2 cup unsalted butter
- 3/4 cup brewed coffee
- 1/2 Tbsp espresso powder
- 1 tsp vanilla
- 1/4 cup + 2 Tbsp cup dark chocolate cocoa powder
- 1/3 cup sour cream
- 1 egg
- 1 cup sugar
- 1 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
Whipped Chocolate Buttercream
- 3/4 cup unsalted butter, room temperature
- 1/4 cup dark chocolate cocoa powder
- 1lb powdered sugar
- 1 tsp vanilla
- 1/4 cup heavy whipping cream
- pinch of salt
- rainbow nonpareils- for garnish
Instructions
Chocolate Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
- In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
- Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
- Fill cupcake liners 3/4 full. Bake for 18 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Whipped Chocolate Buttercream.
- In the bowl of your stand mixer, whip the butter until smooth.
- Add the dark chocolate cocoa powder and mix on medium-high until combined.
- Add the sugar and salt and mix until incorporated. The frosting will be very thick.
- Mix in the vanilla extract and heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
- Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.
Assembly
- Using a Wilton 1M tip on a piping bag, pipe swirls of frosting onto each cupcake.
- Top with rainbow nonpareils for garnish.
Nutrition Information
Amount Per Serving Calories 0Total Fat 0g
Trinh
Sunday 16th of December 2018
5 years later still my go to chocolate cupcake recipe! thank you! discovered your blog when we were stationed in Germany years ago :)
Whitney
Tuesday 31st of July 2018
Have you tried making this gluten free?
Betsy Eves
Tuesday 31st of July 2018
Nope. But if you do, please let me know how it turns out!
January
Sunday 30th of April 2017
What a joy to find sonoeme else who thinks this way.
Becky
Sunday 30th of April 2017
i have been seeing this quote a lot lately. i think someone is trying to tell me something i know i have plenty of battles. it is cofirotmng to know im not the only one, and its an even greater reminder to be told to be nice to others. thanks aaron!!
Ruth
Thursday 13th of October 2016
I just tried this recipe, it was very moist, but some of the cupcakes didn't rise at all. My baking powder is new. It was really weird.
Betsy Eves
Sunday 16th of October 2016
Have you checked the temperature of your oven? Also, did you open the oven at all during the baking process? Did you overmix the batter?