Ultimate Chocolate Cupcakes with the Ultimate Chocolate Frosting

filed under: Cupcakes on September 2, 2015
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  • 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! Don’t miss my Best Chocolate Cake or favorite Cookie Recipes! <3

    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 its 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 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 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!

    4.88 from 48 votes
    Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting
    Prep Time
    15 mins
    Cook Time
    18 mins
    Total Time
    33 mins
     

    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!

    Course: Dessert
    Cuisine: American
    Keyword: Ultimate Chocolate Cupcakes with the Ultimate Chocolate Frosting
    Servings: 12 -14 cupcakes
    Author: Amanda Rettke
    Ingredients
    Chocolate Cupcakes
    • 1/2 cup (1 stick or 113g) unsalted butter
    • 2 oz semi-sweet baking chocolate
    • 2 large eggs at room temperature
    • 3/4 cup (150g) granulated sugar
    • 2 tsp. vanilla extract
    • 1/2 cup (115g) sour cream room temperature
    • 1/2 cup (42g) unsweetened cocoa powder
    • 3/4 cup (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 cups (3 sticks or 339g) unsalted butter
    • 8 oz cream cheese room temperature
    • 2 cups (250g) confectioners sugar
    • 1/4 cup (30g) unsweetened cocoa powder
    • 4 -5 tablespoons brewed hot coffee
    Instructions
    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!

    Recipe Video

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    Comments

  • Cecilia says:

    Do you have a recipe book that we can order. I am filling up my phone with all your wonderful recipes.

  • Mary E says:

    That frosting, though. Made these for a coworker’s birthday and we were not disappointed. I had leftover frosting which I refrigerated and then made into truffles…yes queen, I said truffles. Rolled some in toasted almonds, some in toasted coconut, cocoa powder and the winner, peanut butter powder!
    There were a few cupcakes left and I made them into cake calls. The best cake balls in the universe. You rock. Sincerely, ME

  • Rita attard says:

    Hi is something wrong with the recipe pleaseb, because 3/4 of flour is very few .

  • Naziya sajid says:

    Hi….can you please share yourbuttercream recipe.

  • Fatima Acosta says:

    Hice su receta y me quedaron espectaculares. Gracias por compartirla.

  • Micaela B says:

    Wonderful recipe. Sour cream, cocoa powder and the melted chocolate really give a really rich chocolatey flavor. I put roughly 2tbs of batter into each tin and they rose perfectly! It did make about 17 cupcakes! I made these into Black Forest cupcakes 🙂

  • Salote Raitaci says:

    Awesome

  • Nat says:

    Could I use Greek yogurt instead of sour cream

  • Rachel says:

    These cupcakes look perfect and taste delicious! However I found the frosting recipe made waaayyy more than was needed for 14 cupcakes (and I frosted them very generously!) Probably could have halved the frosting quantity.

  • Ernestine Allums says:

    I made these for a friend of mine’s daughter and she loved them and wants me to bake them for her wedding. These are the best ones I have made yet. Thank you so much for recipe

    • Amanda says:

      So exciting for you to be baking them for her wedding!! Great job Ernestine!

  • Rashmi says:

    Hi,Please suggest replacement of egg in your recipes..
    Thanks

  • Gina says:

    Mine came out really crumbly but I followed instructions 100% so I don’t know what happened. They taste great though.

  • Julie Fulp says:

    Do the chocolate cupcakes with chocolate cream cheese frosting need to be refridgerated?

  • Linda skinner says:

    Made it was sooooo good!! A must from now on.

  • Sue B says:

    Hands down best cupcake recipe ever! My daughter requests it every year for her birthday and throughout the year! A keeper for sure!!

  • Shantila says:

    I just made these and they turned out amazing! I didn’t have natural cocoa so I used Dutch process, removed the baking soda but the cupcake still had a slightly bitter chocolate after taste. Other than that, perfect – moist, soft, light, ooey!

  • vicki Avera says:

    I have t make 120 cupcakes for a wedding later this month and want to make these and your Lemon cupcakes with Strawberry frosting. I’m wondering if I can make these ahead a few days and freeze them?

  • Tereza Bagnall says:

    Thank you! Thank you! Thank you! I have just doubled the recipe (baking powder 1.5tsps) and made a cake, with choc frosting for my daughter’s birthday.

    This cake is truly delicious and I will definitely use it again for cupcakes and big cakes.

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