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  • Ultimate Chocolate Cupcakes with the Ultimate Chocolate Frosting

    filed under: Cupcakes on September 2, 2015

    Having this classic recipe in your recipe box is a must! These perfect Chocolate Cupcakes are paired with the most amazing Chocolate Frosting. These amazing moist chocolate cupcakes will be your new favorite!

    Chocolate Cupcake

    Chocolate Cupcakes

    This has been a literal labor of love! I have tested recipes from every major recipe source and have not been able to find the one I considered to be perfect. My ideal recipe is one that is perfectly domed, that has the right amount of chocolate, that has a light and moist crumb.

    This. Is. It.


    Look no further… this is the BEST Chocolate Cupcake Recipe! What makes this recipe different? Two ingredients that are not the “norm” in most chocolate cupcake recipes; sour cream and real melted chocolate. They do amazing things to this cupcake!

    The Ultimate Chocolate Cupcake!

    Chocolate Frosting

    Not only is this the perfect chocolate cupcake, but I think I have found the perfect chocolate frosting. Let me tell you a little bit about why: this is a cream cheese based chocolate frosting which is a perfect compliment to a rich and decadent chocolate cupcake. You get a slightly enhanced (amplified) chocolate flavor with the frosting that is then paired with a natural and pure chocolate cupcake.

    It’s cupcake magic!

    Chocolate Cupcake with Chocolate Frosting

    I was surprised at how well this frosting held up to being piped. It holds it shape but remains soft, light, airy, and fluffy.

    Here is a little video on how I did that!


    Best Chocolate Cupcakes Recipe:

    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 perfectly proportioned.

    The better quality ingredients you use, the better your cupcakes and frosting will taste. Try for room temperature ingredients when making these chocolate cupcakes and chocolate frosting.

    Is it the same as my Best Chocolate Cake recipe? NO! Chocolate cakes and cupcakes are different in terms of the chemistry. They bake for different periods of time in different qualities and the recipe needs to reflect and adapt to those changes. It is best to use a cake recipe for cakes, and a cupcake recipe for cupcakes.

    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.

    This Chocolate Cupcakes recipe is perfection!

    5 from 20 votes
    Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting
    Prep Time
    15 mins
    Cook Time
    18 mins
    Total Time
    33 mins
    Servings: 12 -14 cupcakes
    Author: Amanda
    Chocolate Cupcakes
    • 1/2 c (1 stick or 113g) unsalted butter
    • 2 oz semi-sweet baking chocolate
    • 2 large eggs at room temperature
    • 3/4 c (150g) granulated sugar
    • 2 tsp. vanilla extract
    • 1/2 c (115g) sour cream room temperature
    • 1/2 c (42g) unsweetened cocoa powder
    • 3/4 c (95g) all-purpose flour
    • 1/2 tsp. baking soda
    • 1 tsp. baking powder
    • 1/4 tsp. salt
    Chocolate Cream Cheese Frosting
    • 12 oz semi-sweet chocolate chips or chopped
    • 1 1/2 c (3 sticks or 339g) unsalted butter
    • 8 oz cream cheese room temperature
    • 2 c (250g) confectioners sugar
    • 1/4 c (30g) unsweetened cocoa powder
    • 4 -5 tablespoons brewed hot coffee
    Chocolate Cupcakes
    1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
    2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
    3. 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)

    4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
    5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
    6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
    7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
    8. The batter will be very thick.
    9. 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
    1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
    2. 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.
    3. 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.
    4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
    5. 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.
    6. Frosting will darken as it sets.
    7. Make sure cupcakes are cool before frosting.
    8. Garnish with sprinkles (chocolate jimmies) if you want!

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    I had a some sour cream leftover and was looking for a way to use the remainder. This was by far THE BEST use of the sour cream. We’re not big frosting eaters, but this cupcake went super well with vanilla ice cream – so rich and decadent! This recipe is a keeper. 😍

    Can the all purpose flour be substituted for cake flour?

    Can the frosting be left out a few hours ? Meaning if I made the frosting and decorated the cupcakes in the morning and the party is 1-3pm. Would it be ok? I have 60 cupcakes to make and I can’t fit them all into my fridge.

    Not a coffee drinker, don’t even like the smell. Could I leave the coffee out?

    Please email me this recipe as I can’t save it on my phone

    Awesome page. I learn so much.

    Sounds wonderful, will make it today

    I’m not a baker 👩‍🍳 but after seeing your videos I wanna become one, my grandboys will love your chocolate cupcake recipe 👍🏻

    I love chocolate very much I think I will make it for my grandkids they love chocolate

    Love this site.

    Hy Amanda, I love your recipes they help me a lot. Thank you

    I love baking cupcakes! I’m learning that reading and watching videos like yours!! Thank you to be there.

    These Ultimate cupcakes sound scrumptious. I can’t wait to make them. I know my family will love them (and so will I)

    I made these cupcakes and they were light and Airy moist just fabulous going to make some more ASAP.

    Hi is there something you can use in the frosting to replace the coffee, I don’t do coffee for the flavor, it completely turns me off. Your recipe looks delicious.

    Made this recipe. Absolutely loved it! The frosting is just delicious! Definitely will be making again!

    I have made these cupcakes twice and the last time I took them up to my granddaughter and great-grandchildren my granddaughter is a cake decorator at Publix and she asked me to make the cupcakes for my great-grandsons birthday they are Simply Delicious.

    Amazing recipes. Thank you Amanda for publishing, even us starters will get to learn and equip our skills.

    Fantastic cupcake, it’s always hit or miss with cupcakes and their texture ( I’ve had some that turn to muffins or straight up bread) but this was fluffly, moist, and VERY chocolatey. Not to mention it was easy enough for a child to make. Very happy with this recipe!

    This is one of the best if not the best chocolate cupcake I’ve made to date…delicious batter!! could eat it by the spoonful; but I really love not having to soften any butter, etc.
    A definite keeper and repeater.
    Thank you for sharing.

    My husband and i both love to bake and both come from baking families. I made these cupcakes and we both agree that we have found our new favourite go-to chocolate cupcake recipe. It was decadent and moist and everything good about deserts. Thank you for sharing the recipe.

    Can it be made eggless.

    I need the receta in spanish please

    Can the cake be made without the sour cream

    Yum yum I’m making this

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