These are literally one of THE BEST cupcakes I have ever had! The cupcake base is so chocolatey it reminds me of a brownie (the best brownie I’ve ever had)! My husband doesn’t like chocolate cupcakes (weird, right?) but when he tried these he ate THREE of them right in a row! (The cupcakes pictured above are mini but he ate three full-size cupcakes!) The buttercream frosting on top is quite literally the perfect combination to the base.
These are a must-try!
Amazing Chocolate Cupcakes
Yield: 24 cupcakes
For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs
To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.
Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
Source: Annie’s Eats
My Favorite Vanilla Buttercream Frosting!
Yield: enough frosting for 24 cupcakes
1 stick unsalted butter, softened
6 cups confectioners’ sugar
pinch of salt
2 Tablespoons vanilla extract
1/2 cup heavy cream
In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add 1/4 cup heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 6 cups (or so) of confectioners’ sugar and 1/2 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)
Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.
Decorate cooled cupcakes as desired.
Source: Melissa Bakes Original