Chocolate Cupcakes

There’s something incredibly heartwarming about baking a batch of Chocolate Cupcakes. I remember the first time I made these delightful treats; it was a rainy afternoon, and the scent of melting chocolate filled the kitchen, wrapping me in a cozy embrace. The joy of mixing the rich batter and the anticipation of the cupcakes rising in the oven turned a dull day into something special. These Chocolate Cupcakes are not just dessert; they’re a memory waiting to happen, perfect for birthdays, celebrations, or simply to satisfy a sweet tooth. With a fluffy frosting that melts in your mouth, they’re sure to make you feel like a pastry chef in your own kitchen.

Main Ingredients for Chocolate Cupcakes

The ingredients for these Chocolate Cupcakes are simple yet foundational to achieving that decadent flavor. Each element serves a purpose, coming together harmoniously to create cupcakes that are moist, fluffy, and rich. Let’s take a closer look at these key players:

• 3 ounces bittersweet chocolate: This is the heart of the cupcake, providing deep chocolate flavor. Use high-quality chocolate for the best results.
• ⅓ cup Dutch-processed cocoa powder: This enhances the chocolate flavor and gives the cupcakes a rich color.
• ¾ cup hot coffee: Surprisingly, hot coffee intensifies the chocolate taste, making it more robust.
• ¾ cup bread flour: Using bread flour adds structure and a lovely chewiness, keeping the cupcakes moist.
• ¾ cup granulated sugar: Adds sweetness and helps with the cupcakes’ texture.
• ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
• ½ teaspoon baking soda: This helps the cupcakes rise and become fluffy.
• 6 tablespoons vegetable oil: Keeps the cupcakes moist and tender.
• 2 eggs: Provides structure and richness.
• 2 teaspoons white vinegar: This reacts with the baking soda, enhancing the cupcakes’ rise.
• 1 cup unsalted butter: The base for your frosting, making it creamy and rich.
• 2½ cups powdered sugar: Sweetens the frosting and gives it a fluffy texture.
• 1 tablespoon vanilla extract: Adds flavor to both the cupcakes and frosting.
• 1 to 2 tablespoons heavy cream: Adjusts the frosting until it reaches the perfect consistency for spreading or piping.

Step by Step Instructions for Chocolate Cupcakes

Making Chocolate Cupcakes is an enjoyable process that leads to delicious results. Let’s walk through the steps together, so you can create a batch that will impress everyone!

1. Preheat your oven to 350 degrees Fahrenheit. This is crucial for baking, as the right temperature ensures your cupcakes rise perfectly.
2. Line a standard-size muffin pan with cupcake liners. This makes it easier to remove the cupcakes once they’ve cooled and keeps them from sticking.
3. Chop the bittersweet chocolate and place it in a medium bowl along with the cocoa powder. This mixture is the base of your cupcake batter.
4. Pour hot coffee over the chocolate and cocoa mixture. Whisk until the chocolate melts and the mixture is smooth. Set aside to cool slightly in the refrigerator for about 20 minutes. This step intensifies the chocolate flavor.
5. In another bowl, whisk together the flour, sugar, salt, and baking soda. Mixing these dry ingredients first ensures even distribution.
6. In the cooled chocolate mixture, whisk in the vegetable oil, eggs, vinegar, and vanilla extract. Make sure everything is well combined. The mixture should be smooth and glossy.
7. Add the dry mixture to the chocolate mixture in batches, whisking until the batter is smooth and lump-free. This is where the magic happens!
8. Divide the batter evenly into the prepared muffin pan cups. Fill each cup about two-thirds full to allow room for rising.
9. Bake the cupcakes in the preheated oven for 17 to 19 minutes. They should be firm to the touch and a toothpick inserted in the center should come out clean.
10. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove them from the pan and cool completely on the rack. This prevents them from becoming soggy.
11. While the cupcakes cool, prepare the frosting. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for about 5 minutes, scraping the bowl once or twice until creamy and pale in color.
12. Gradually add the powdered sugar to the whipped butter, mixing on low speed until fully incorporated. Once the sugar is added, increase the speed to medium-high and add the vanilla.
13. Whip the frosting on high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Adjust the consistency with heavy cream, adding a little at a time.
14. Frost the cupcakes as desired. I recommend using a piping bag fitted with a decorative tip for a professional touch. Enjoy your delicious Chocolate Cupcakes!

Make It Your Own

One of the best parts about baking is the chance to get creative! Here are some tips to make these Chocolate Cupcakes uniquely yours:

• Storage: Cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them.
• Freezing: You can freeze the unfrosted cupcakes for up to three months. Let them cool completely, wrap them tightly, and thaw before frosting.
• Pairing: These cupcakes pair wonderfully with fresh berries, whipped cream, or a scoop of ice cream for an indulgent dessert!
• Flavor Additions: Consider adding chocolate chips, nuts, or even a hint of orange zest to the batter for a delightful twist.
• Cupcake Toppers: Get creative with toppings! Sprinkles, chocolate shavings, or fresh fruit can add a fun visual appeal.
• Frosting Variations: Try different frosting flavors such as cream cheese, mocha, or even a light mint frosting to change things up.

Serving This Chocolate Cupcakes

When it comes to serving your delicious Chocolate Cupcakes, it’s all about presentation and occasion. Here are some ideas:

• Casual Gatherings: Serve them at family get-togethers or casual parties. Their rich flavor makes them a universal favorite.
• Birthday Parties: These cupcakes are perfect for birthday celebrations. Decorate them with a personal touch for the birthday star!
• Picnics: Pack them up for a picnic. They’re easy to transport and are a sweet treat after a lovely day outdoors.
• Holiday Celebrations: Add festive sprinkles or themed decorations to match the occasion, making them a holiday hit.
• With Coffee: Pair them with a cup of coffee or tea as an afternoon pick-me-up.
• Storage Tips: Keep them in an airtight container to maintain freshness. If you have leftover frosted cupcakes, they can last around three days at room temperature.

FAQ

Conclusion

These Chocolate Cupcakes are truly a delightful treat that you’ll want to make over and over again. With their rich flavor and moist texture, they’re a guaranteed hit for any gathering. I encourage you to try this recipe and share it with your loved ones. The smiles and joy they bring will make the effort worthwhile!

Chocolate Cupcakes

The ultimate chocolate indulgence, these Chocolate Cupcakes are moist, rich, and topped with fluffy frosting. Perfect for any occasion, they are sure to satisfy your chocolate cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 3 ounces Bittersweet chocolate
• ⅓ cup Dutch-processed cocoa powder
• ¾ cup Hot coffee
• ¾ cup Bread flour
• ¾ cup Granulated sugar
• ½ teaspoon Salt
• ½ teaspoon Baking soda
• 6 tablespoons Vegetable oil
• 2 Eggs
• 2 teaspoons White vinegar
• 1 teaspoon Vanilla extract
• 1 cup Unsalted butter
• 2½ cups Powdered sugar
• 1 to 2 tablespoons Heavy cream

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a standard-size muffin pan with cupcake liners.
3. Chop the bittersweet chocolate and place it in a medium bowl along with the cocoa powder.
4. Pour hot coffee over the chocolate and cocoa mixture. Whisk until smooth.
5. Refrigerate mixture for 20 minutes.
6. In another bowl, whisk the flour, sugar, salt, and baking soda together.
7. In the cooled chocolate mixture, whisk in the vegetable oil, eggs, vinegar, and vanilla extract until smooth.
8. Add the dry mixture to the chocolate mixture, whisking until smooth.
9. Divide the batter evenly into the muffin pan cups.
10. Bake for 17 to 19 minutes until firm to the touch.
11. Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack.
12. In a stand mixer, whip the butter on medium-high speed for 5 minutes.
13. Gradually add the powdered sugar, mixing until incorporated.
14. Increase speed and add vanilla, whipping until light and fluffy.
15. Frost the cupcakes as desired.

Notes

• Tip 1: Substitute all-purpose flour for the bread flour if needed, but bread flour is recommended.
• Tip 2: Use Ghiradelli 60% cacao bittersweet baking bar for the bittersweet chocolate.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.