Chocolate Cupcakes

To go along with my perfect vanilla cupcakes, I wanted a chocolate version that makes 12 cute moist chocolate cupcakes. Something that was not only easy, foolproof, and made from scratch. But something that would make that perfect slight dome for a healthy dollop of frosting.

And I opted for 12 cupcakes so that the recipe could be easily scaled down to 6 for a small batch of chocolate cupcakes, or easily double to make 24 cupcakes.

Recipe Testing/Developing Chocolate Cupcakes

When I started out on my creation of the best chocolate cupcake recipe, I took inspiration from my delicious chocolate tray as well as from my tasty vanilla cupcakes.

And I basically combined these recipes and then tested them out.

I decided against blooming the chocolate for this recipe, which I feel makes the recipe more approachable, and the flavor more neutral.

Why You Will Love This Recipe

• This is an easy, foolproof recipe that results in 12 perfect chocolate cupcakes.
• The cupcake tops are slightly domed but not too high - the perfect pedestal for frosting.
• A small batch of chocolate cupcakes can be made from this recipe by simply using the "½" button on the recipe card.
• This recipe can also be used to make a single round 6" cake.

Ingredients

Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

Eggs - I use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.

White granulated sugar is used in this recipe. And it plays a bigger role than just sweetening the cupcake. It is beaten into the eggs over a fairly long period of time, making a super soft sponge, and helps the cake batter rise to the top of the cupcake liner without overflowing or creating too much of a dome.

Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.

Milk adds moisture and flavor to the cake. I prefer baking with whole/full-cream milk but a lower-fat alternative will work just fine. For the frosting, I also use milk instead of cream.

Baking powder is used as a leavening agent and assists the eggs in creating a soft, light sponge. Make sure your baking powder is fresh by placing ½ teaspoon into a cup or bowl. Pour about ¼ cup of boiling water over the baking powder. If it foams it is still fresh.

Plain flour, all-purpose, or standard-grade flour is used for these cupcakes.

The vanilla extract deepens the flavor of the chocolate cake.

Cocoa powder - unsweetened Dutch-processed cocoa powder. I am now using Cadbury Bournville Cocoa Powder. Which is currently the best cocoa powder I can find on the grocery store shelves.

Espresso powder/ instant coffee powder deepens and enhances the flavor of the cocoa powder. If you don't have it can be left out.

Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

Icing sugar to make the buttercream frosting. This is also known as confectioner's sugar or powdered sugar.

Room Temperature Ingredients

Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

• To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
• To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
• Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
• If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.

Chocolate Cupcakes Step-by-Step Instructions

Step 1 - Preheat the oven to 180°C/355°F/gas mark 4. Line a 12-cup muffin pan with cupcake liners.

TIP - place the rack in the middle of the oven for picture-perfect cupcakes.

Step 2 - Melt the butter and milk together, either in the microwave or on the stovetop on low heat.

Step 3 - Add the vanilla and espresso powder/instant coffee granules to the butter/milk mixture, stir through, and set aside to cool.

Step 4 - In a large mixing bowl, beat together the eggs and sugar either with an electric hand mixer or with a stand mixer for 5 minutes. The egg mixture will lighten to a pale yellow and almost triple in volume when done.

Step 5 - With the beaters running, slowly add the butter/milk mixture to the eggs.

Step 6 - Sieve the cocoa powder, baking powder, salt, and half flour over the egg mixture. Whisk together until just combined. Sieve over the rest of the flour, and mix until just combined.

NOTE - I don't like using the mixer or even a stand mixer to combine the flour into the batter because I feel like it's very easy to overmix the batter.

Step 7 - Using a ¼ cup or size 15 scoop, divide the batter into the prepared cupcake liners. Tap the cake tin on the kitchen counter 3 times to bring all the large bubbles to the surface.

Step 8 - Bake for 20 minutes or until a toothpick comes out mostly clean from the center.

Step 9 - Allow the cupcakes to cool in the tin for 2-5 minutes before placing them on a wired cooling rack to cool completely.

Chocolate Buttercream Frosting Step-by-Step Instructions

The recipe for buttercream frosting is one that I have been working to perfect. The amount of frosting in this particular recipe yields 2 cups of frosting. This is enough for those large beautiful swirls on top of the cakes. If you prefer less icing, or more of a rosette, simply half the frosting recipe by using the "½" button.

Step 1 - Bring the butter and milk or cream to room temperature. If your bowls are cold, run the outside of the bowls under some warm water and dry off before using.

Step 2 - Place the butter and vanilla into a large mixing bowl and start beating with a whisk attachment on a low to medium speed for 2-3 minutes. Then increase the speed to high and beat for 10 minutes, scraping down the bowl in regular intervals to make sure all the butter is being beaten. The butter will become soft, fluffy, and almost white in color.

NOTE - the final color of the butter after beating will depend on how yellow your butter is, to begin with. My butter, which is rather yellow, to begin with, becomes a pale yellow when the beating is complete.

Step 3 - Sieve the cocoa powder and icing sugar over the butter, add the salt, use the paddle attachment, and beat the icing sugar into the butter to form a thick frosting. The cake beaters of a handheld electric mixer will work just fine.

Step 4 - Add in the milk or cream 1 tablespoon at a time and beat on high to create a spreadable/pipeable frosting.

Step 5 - With the paddle attachment, run at a low to medium speed for an additional 2-5 minutes. This will knock out the large air pockets in the frosting.

Step 6 - To make sure the buttercream frosting is smooth, use a silicon spatula to stir through the frosting a few times. This step is important especially if a hand-held electric mixer has been used.

Step 7 - If the icing or frosting feels too soft, cover it with plastic wrap or cling film and allow it to set at room temperature for 30 minutes to allow the whole mixture to cool down. The heat from the mixer and friction may make the frosting/icing feel a bit soft.

Step 8 - Transfer the frosting into a piping bag with a tip. For large tall swirls, begin the circle on the outer edge moving inwards and then on top of the swirl. For a single rosette, start in the middle of the cupcake and work your way to the edge.

NOTE - I use a 1M Wilton tip for the cupcake decoration.

TIP - if the frosting feels a bit stiff in the bag before piping. Hold the frosting in your hands for a bit to warm up the frosting.

Making a Small Batch of Chocolate Cupcakes

To make a small batch of chocolate cupcakes (6 cupcakes in total), simply divide the recipe in half. You can easily do this by clicking on the "½" button on the recipe card, by the ingredients. A small batch will require between ½ to 1 cup of frosting.

Making Mini Chocolate Cupcakes

If you want to make mini chocolate cupcakes, this recipe will make about 36 minis. Each cupcake liner will take about 1 ½ tablespoons of batter. Bake at 180°C/355°F for about 10-15 minutes.

Making a Small Single Layer Chocolate Cake

The batter for these cupcakes is enough to make a single-layer 6 or 8-inch cake. To do this, grease and line a round 6 or 8-inch cake pan. Pour the batter into the prepared tin and bake at 180°C/355°F for 30-40 minutes. The cake is done when a toothpick comes out mostly clean from the center.

Chocolate Cupcakes with Vanilla Frosting

If you want vanilla frosting for your chocolate cupcakes - use my whipped buttercream frosting recipe.

Dividing Cupcake Batter Evenly

This recipe makes about 3 cups of batter, which can be evenly divided into 12 cupcake liners by placing ¼ cup of batter into each cup. I like to use either a ¼ cup measurer or a size 16 scoop. If you have slightly more batter, do not be tempted to overfill the cases, rather opt for making a 13th cupcake (chef's taste tester). If you do overfill the cupcake liner, the batter will spill over the sides.

Cupcake Liner Sizes

It is my experience that cupcake liners can vary slightly in size. As well as quality in terms of how the cupcake liners are cut out. I usually use an everyday liner from the supermarket, but prefer to use a nicer liner such as the Wilton Elegance Baking Cups for events, or in my case - yummy photographs.

Storage and Freezing

These cupcakes will keep at room temperature in an airtight container for up to a week. Once frosted, the cupcakes can be stored at room temperature for 2 days before being refrigerated.

Individual unfrosted cupcakes can be wrapped in plastic wrap/clingfilm and frozen for up to 3 months.

Fully frosted cupcakes can be frozen as a whole by placing the cupcakes onto a baking sheet or tray and then freezing them solid before wrapping them in plastic wrap/clingfilm. This should mostly save the shape of the frosting. Before defrosting, remove the plastic wrap to maintain the shape of the frosting.

Other Recipes You May Like

Pin for Later