Ultimate Chocolate Cupcakes

These moist and fluffy Ultimate Chocolate Cupcakes are the dream of a rich, decadent, and delicious treat. The cupcakes are moist and not too sweet to offset the sweetness in the frosting.

About This Recipe

• These Chocolate cupcakes have a very versatile recipe that can be matched with various frostings, such as Cream Cheese Frosting. Also, they pair well with different kinds of nuts, such as hazelnuts, to add to the recipe batter.
• The list of ingredients is very simple, and I bet all the ingredients already exist in your pantry 🙂
• This recipe calls for oil, which keeps the cupcakes moist for longer.
• These Chocolate Cupcakes use Buttermilk and sour cream, which are acid, and when they come in contact with leaveners such as baking powder, they tenderize the crumb.
• We also need Dutch-processed Cocoa powder. I use this Cocoa Powder.
• As I mentioned above, these cupcakes are not too sweet, and since the frosting contains powdered sugar, there is a perfect balance in the sweetness.
• The secret ingredient in this recipe is Mayonnaise! Yes, you heard me right. Mayonnaise makes this cake super fluffy and light. It may sound gross, but when you think about it, mayonnaise is made of egg yolks, olive oil, and vinegar. Some of these ingredients are always used in a cake batter, Right?

How To Make These Ultimate Chocolate Cupcakes

• We need to mix all the dry ingredients in one bowl. Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. It is essential to sift the cocoa powder to prevent lumps.
• Mix the eggs, buttermilk, oil, mayonnaise, and vanilla extract in a separate bowl.
• Gently fold in the dry ingredients, and DO NOT OVERMIX.
• Lastly, add the hot coffee and mix. The batter will be thin at this point, but that's okay.
• Evenly divide the batter into lined cupcake pans and bake for 15-18 minutes.
• Let the cupcakes cool in the pan for 10 minutes. Then, remove them from the pan and place them on a cooling pan to cool completely.

How To Make The Chocolate Frosting

• Place the chopped chocolate in a heatproof bowl over a pan of simmering water. Stir until melted, then set aside until cooled to room temperature.
• Beat the butter in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until light pale and fluffy, for about 5 minutes.
• Add the egg yolk and vanilla and continue beating for 5 minutes. Turn the mixer to low.
• Mix the Nescafe powder into the powdered sugar, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
• Add the chocolate to the butter mixture slowly and mix until blended. Use your desired tip to pipe the frosting

Get the recipe for the Chocolate Truffles from this post: Brownie Cookie Dough Cake.

For more cupcake ideas, see here:

Nescafe Cupcakes

Margarita Cupcakes,

Raspberry Cupcakes,

Fluffy Vanilla Cupcakes

Storing: You can freeze these cupcakes in an airtight container for one week or at room temperature for two days.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe