Chocolate cupcakes. Super moist chocolate flavored cupcakes with decadent chocolate frosting that are guaranteed to steal everyone’s heart. These indulgent treats are sweet, chocolatey and easy-to-make with a generous topping of delectable chocolate loaded frosting. Pure bliss!
I can’t deny the fact that there’s something supreme about moist cupcakes topped with sky-high swirls of indulgent frosting. A real fondness to chocolate flavored cakes with chocolate frosting - that’s another fact. Well, what’s your favorite frosting on a chocolate cupcake? It doesn’t matter what flavor you choose, digging into this moist super sweet treat brings me great joy.
Think of these chocolate cupcakes as the ultimate version of your favorite cupcakes. Moist, tender cute cupcakes topped with the best chocolate frosting spiked with extra chocolate for maximum indulgence. Double dose of chocolate heaven!
How To Make The Best Chocolate Cupcakes
Start with sifting all the dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder and a pinch of salt. Give this a quick whisk and make sure everything is combined.
Next up, the wet ingredients. And this includes eggs, milk and oil. Mix everything together using an electric mixer. Again, make sure all the ingredients are at room temperature. Now, you can add in half of the flour mixture and bring them together before adding in the remaining flour mixture.
Onto the next crucial step of making these chocolate cupcakes, pour in some hot coffee. Freshly brewed coffee is the best in this recipe. And you heard it right - the coffee needs to be ‘hot’. It’s the secret ingredient to accentuate the richness of the cake.
The consistency of the batter needs to be very thin. Pour this into cupcake tins and bake.
While the cupcakes are cooling on the wire rack, you can whip up the frosting. For extra chocolate addition to the frosting, you will need to melt some chocolate chips. Whipping up the frosting is quite straightforward. All you need to do is whisk together softened butter, sugar, melted chocolate, cocoa powder and a splash of vanilla extract.
Finally, top your best chocolate cupcakes with frosting and dig in!
More Cupcake Recipes:
- Beet Red Velvet Cupcakes
- Jalebi Cupcake
- Gulab Jamun Cupcakes
- Vanilla Cupcakes with Vanilla Buttercream Frosting
The Best Chocolate Cupcakes Recipe | Video
Ingredients
Cupcakes:
- 2 and ½ cups all purpose flour plain flour
- 2 cups granulated sugar caster sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs at room temperature
- ½ cup vegetable oil
- 1 cup milk at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup freshly brewed hot coffee
Frosting (Icing):
- 250 g butter softened
- 300 g powdered sugar icing sugar
- ¼ cup semisweet chocolate chips melted
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
Instructions
Make Cupcakes:
- Preheat oven to 180C / 350F. Line a 12-cup muffin tin with
cupcake liners. Line a second muffin tin with 10 cupcake liners. Set aside. - Sift together all-purpose (plain) flour, sugar, cocoa powder,
baking soda, baking powder and salt into a large bowl. Whisk until thoroughly combined. Set aside. - Place eggs, oil, milk and vanilla extract in another bowl.
- Using an electric mixer, beat until combined. Add half of flour mixture to egg mixture. Beat until just combined. Add remaining flour mixture. Beat again until just combined.
- Add hot coffee. Fold in gently.
- Pour ¼ cup batter into each cupcake liner. Do not overfill.
- Transfer muffin tins to oven. Bake for about 20-25 minutes or until a skewer inserted into the center of the cupcakes comes out clean. Cool in pan for 10 minutes before transferring the cupcakes onto a wire rack to cool completely.
Make frosting / icing:
- Place butter, sugar, melted chocolate, cocoa powder and
vanilla extract in a large bowl. Using an electric mixer, beat until well combined. Set aside. - Allow cupcakes to cool completely before decorating with
frosting. - Transfer frosting to a piping bag fitted with your favorite
nozzle (I used 1M) and pipe swirls onto the cupcakes.
Video
Notes
- You can make these cupcakes (unfrosted) a day ahead if you
like and store in an airtight container at room temperature.
Nutrition
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