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.
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 both butter and oil. Butter adds a delicious aroma to the recipe, and oil makes the finished product moist and fresh tasting.
- As for the liquid, I use heavy cream in this recipe. Heavy cream is a great source of fat as well as liquid.
- These Chocolate Cupcakes use one tablespoon of sour cream. Sour cream is an acid, and when it comes in contact with leaveners such as baking powder, it tenderizes the crumb. Full-fat Sour cream also contains 18% milk fat.
- 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.
How To Make These Ultimate Chocolate Cupcakes
- Start by sifting the dry ingredients, including flour, cocoa powder, Baking powder, and salt.
- Mix the heavy cream, oil, and sour cream in a separate bowl and set aside.
- Use the paddle attachment to beat the butter and sugar until light and fluffy. Scrape the bowl as needed.
- Add the eggs one at a time, and make sure to mix well before adding the next addition.
- Add Vanilla extract.
- Add the dry ingredients alternating with the wet ingredients in three passes; start and finish with dry.
- Scoop the batter into the cupcake liners to ¾ capacity of each liner. Bake for 18-20 minutes. Let them cool down before frosting them.
How To Make The Chocolate Frosting
- Beat the butter until creamy and pale. Add the cream cheese and mix.
- Sift together the powdered sugar, meringue powder, and cocoa powder. Add this mixture to the butter mixture and beat well.
- Add vanilla extract and mix.
- We use heavy cream to loosen the buttercream. If it is too dry, use a small amount of cream; if it is too runny, add more powdered sugar.
- Use your favourite piping tip and frost the cool cupcakes.
For more cupcake ideas, see here:
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
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.
Ingredients
For The Cupcakes
- 1½ cup All-purpose flour, Spooned and levelled
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- ⅔ cup Cocoa powder
- ¼ cup Oil
- ¾ cup Heavy cream
- 1 tablespoon Sour cream, Room temperature
- 4 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ¾ cup Butter, Room temperature
- 1¾ cup Granulated sugar
For The Frosting
- 1 cup Butter, Room temp. but not too soft
- 1 tablespoon Cream Cheese, Room temp
- 2 cups Powdered sugar, Sifted
- 2-4 tablespoon Heavy cream, cold
- 1 teaspoon Vanilla extract
- 1 teaspoon Meringue powder , Optional
- ½ cup Cocoa powder, sifted
Instructions
How To Make The Cupcakes
- Preheat the oven to 350°F, and line the cupcake pan with the liners, set aside.
- Start by sifting the dry ingredients, including flour, cocoa powder, Baking powder, and salt.1½ cup All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon Salt, ⅔ cup Cocoa powder
- Mix the heavy cream, oil, and sour cream in a separate bowl and set aside.¼ cup Oil, ¾ cup Heavy cream, 1 tablespoon Sour cream
- Use the paddle attachment to beat the butter and sugar until light and fluffy. Scrape the bowl as needed.¾ cup Butter, 1¾ cup Granulated sugar
- Add the eggs one at a time and mix well before adding the next addition. Add Vanilla extract.4 Eggs, 1 tablespoon Vanilla extract
- Add the dry ingredients alternating with the wet ingredients in three passes; start and finish with dry.
- Scoop the batter into the cupcake liners to ¾ capacity of each liner. Bake for 18-20 minutes. Let them cool down before frosting them.
HOW TO MAKE THE FROSTING
- Bring the butter out of the fridge only 15-20 minutes before making the frosting. Set your stand mixer with the paddle attachment, and beat the butter until pale, light and fluffy.1 cup Butter
- Add the cream cheese and beat the mixture until well blended.1 tablespoon Cream Cheese
- Sift together the powdered sugar, meringue powder (If using) and cocoa powder, and add to the butter a couple of spoons at a time. Beat until all is well incorporated.1 teaspoon Meringue powder , ½ cup Cocoa powder, 2 cups Powdered sugar
- Add the vanilla extract and the cream, and mix well. If the frosting is too dry, add more cream, and if it is too runny, add more sifted powdered sugar. One spoon at a time.2-4 tablespoon Heavy cream, 1 teaspoon Vanilla extract
- Once the cupcakes are completely cold, pipe the frosting on top of the chocolate cupcakes. Use any piping tip you desire. I have used Wilton M1in the featured pictures.
Nutrition
Calories: 329kcalCarbohydrates: 41gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgSodium: 218mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 689IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!
Tracey
These Chocolate cupcakes not only look good but they are delious, I love the fluffy texture of the cake with the creamy frosting.
Definitely worth a try.
Arezou Bahador
I appreciate your positive feedback! Thank you.