Ingredients: |
Ingredients: 1/2 cup (1 stick or 115g) unsalted butter
2 ounces semi-sweet baking chocolate
2 large eggs, at room temperature
3/4 cup (150g) granulated sugar
2 teaspoons vanilla extract
1/2 cup (115g) sour cream, room temperature
1/2 cup (42g) unsweetened cocoa powder
3/4 cup (95g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Chocolate Cream Cheese Frosting
12 ounces semi-sweet chocolate (chips or chopped)
1 1/2 cups (3 sticks or 345g) unsalted butter
8 oz. cream cheese, room temperature
2 cups (250g) confectioners sugar
1/4 cup (30g) unsweetened cocoa powder
4-5 tablespoons brewed hot coffee
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Directions: |
Directions:Cupcakes
Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
The batter will be very thick.
Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
Chocolate Cream Cheese Frosting
Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
Frosting will darken as it sets.
Make sure cupcakes are cool before frosting.
Garnish with sprinkles (chocolate jimmies) if you want!
Cupcakes barely adapted from Sally’s Baking Addiction and frosting adapted from Passion for Baking.
Tips and Tricks:
If you have my book, Surprise Inside Cakes, you know that my chocolate cake recipe uses sour cream. I am a big fan of Sour Cream Chocolate Cake and love that I was able to incorporate it into cupcakes. I also love how thick it makes the batter; you can scoop it with an ice cream scoop and every single cupcake will be perfection proportioned.
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The better quality ingredients you use, the better your cupcakes and frosting will taste!
The Ultimate Chocolate Cupcake!
This chocolate frosting is not your grandma’s chocolate frosting. There is a slightly tangy flavor… it is for that reason that I highly recommend it with this specific cupcake recipe. They truly compliment each other perfectly. If you are a true chocolate aficionado, try a bittersweet chocolate in the cupcake AND frosting. You will be pleasantly surprised at how much of that pure chocolate flavor comes through.
These Ultimate Chocolate Cupcakes are my new favorite recipe!
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