Time: 1 hour.
Complexity: easily
Servings: 24

This is the only chocolate cupcake recipe you'll ever need. The cupcakes are perfectly moist on the inside and firm on the outside, with a rich, deep chocolate flavor. They're the perfect base for any frosting or icing.

Ingredients:

Dough

• 2 cups cake flour
• 3/4 cup cocoa powder
• 1.5 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 3/4 cup sour milk or kefir at room temperature
• 3/4 cup warm coffee
• 0.5 cups vegetable oil
• 2 large eggs at room temperature
• 1 tsp vanilla extract

Glaze

• 170 g semi-sweet chocolate (64% cocoa), chopped
• 220 g (16 tbsp) unsalted butter, room temperature
• 0.5 tsp coarse salt
• 1 cup powdered sugar
• 2 tsp alkalized cocoa powder
• 1.5 tsp vanilla paste or extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake flour, eggs, sour milk, kefir, semi-sweet chocolate, cocoa, coffee

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. Line two 12-cup muffin tins with paper cups.
Step 2
• Dough:
  
  In the bowl of a stand mixer, combine the cake flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, coffee, butter, eggs, and vanilla.
Step 3
• Pour half the liquid mixture into the flour mixture and mix on low speed until smooth. Scrape down the sides of the bowl, then add the remaining liquid mixture and mix until smooth. Increase the mixer speed to medium and beat for a full minute.
Step 4
• Divide the batter among the cupcake liners, filling them two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean and the cupcakes spring back when lightly pressed, 15-18 minutes.
Step 5
• Glaze:
  
  Melt the chocolate in a medium heatproof bowl set over a pan of simmering water. Remove the bowl from the heat and let the chocolate cool to room temperature, about 30 minutes.
Step 6
• In a large bowl, beat the butter and salt with a mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to low, drizzle in the melted chocolate, and beat until smooth. Gradually beat in the powdered sugar, cocoa powder, and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
Step 7
• Transfer the frosting to a piping bag fitted with a large star-shaped tip. Pipe the frosting onto the cupcakes.
  
  Cocoa:
  In this recipe, we used alkalized cocoa. It gives the chocolate cupcakes a richer, deeper flavor, but regular cocoa powder will work just as well. The flavor will simply have a slightly tart, fruity note.

Votes: 2