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Ultimate Chocolate Cupcakes

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.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24 cupcakes
Calories 295 kcal

Ingredients
 

For The Cupcakes

  • 2 cup All-purpose flour, Spooned and levelled
  • 1½ teaspoon Baking powder
  • 2 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 cup Granulated sugar
  • 1 cup Cocoa powder
  • ½ cup Oil
  • 1 tablespoon Sour cream, Room temperature
  • 1 cup Buttermilk, Room temperature
  • 2 Eggs, Room temperature
  • 1 tablespoon Vanilla extract
  • ¼ cup Mayonaise , Room temperature
  • 1 cup Brewed Coffee, Hot

For The Frosting

  • 170 grams Semi-sweet chocolate, Chopped
  • 1 cup Butter, Room-temperature
  • 1 Yolk, Room-temperature
  • 1½ cup Powdered sugar
  • 2 teaspoon Espresso powder
  • 1 tablespoon Vanilla extract

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: flour, cocoa powder, sugar, baking powder, baking soda, and salt. It is essential to sift the cocoa powder to prevent lumps.
    2 cup All-purpose flour, 1½ teaspoon Baking powder, ½ teaspoon Salt, 1 cup Cocoa powder, 2 cup Granulated sugar, 2 teaspoon Baking soda
  • Mix the eggs, buttermilk, oil, mayonnaise, Sour cream, and vanilla extract in a separate bowl. Add the mixture to the dry ingredients and gently fold. DO NOT OVERMIX.
    ½ cup Oil, 1 tablespoon Sour cream, 1 cup Buttermilk, 2 Eggs, 1 tablespoon Vanilla extract, ¼ cup Mayonaise
  • 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 up to the ⅔ of the liner capacity.
    1 cup Brewed Coffee
  • Bake for 15-18 minutes. Let the cupcakes cool in the pan for 10 minutes. Then, remove them from the pan and place them

HOW TO MAKE THE 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.
    170 grams Semi-sweet chocolate
  • 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.
    1 cup Butter
  • Add the egg yolk and vanilla and continue beating for 5 minutes.
    1 Yolk, 1 tablespoon Vanilla extract
  • Turn the mixer to low. Mix the Espresso 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
    1½ cup Powdered sugar, 2 teaspoon Espresso powder
  • Get the recipe for the Chocolate Truffles from this post: Brownie Cookie Dough Cake.

Nutrition

Calories: 295kcalCarbohydrates: 39gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 45mgSodium: 260mgPotassium: 138mgFiber: 2gSugar: 20gVitamin A: 292IUVitamin C: 0.005mgCalcium: 43mgIron: 2mg
Keyword CHOCOLATE, CHOCOLATE CAKE, CHOCOLATE CUPCAKE, CHOCOLATE CUPCAKES
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