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

  • Kathy miller says:

    Yum yum I’m making this

  • Thule says:

    good afternoon ,your cakes are looking yummy and good I wish to try your good work, please may you send me the video or recipe and instructions?

  • Kimberly Conley says:

    The frosting was too soft. I had to refrigerate the cupcakes to get the frosting to set.

  • Vidya says:

    Hi!

    I am a vegetarian and would like to know
    If there is a substitute for eggs in the recipe. If yes, will the texture or taste of the cake be affected in anyway because of this?

    Looking forward to your response. Can’t wait to try the recipe. 😊

    • Sam says:

      My daughter uses “egg replacer” and never had issues. Hope this helps

  • Annie Salar says:

    How much time these cupcakes will take in kettles??

  • bertha lyson says:

    Its so yummy

  • Marimel says:

    Can the frosted cupcakes be refrigerated? Will the frosting hold up?

    • Anna says:

      Is this frosting too soft for a layer cake?

  • Roxana says:

    Hi Amanda thank you very much!!!!i would I bake as a cake?

  • Dakshayaeni says:

    Hello Mam…am from India…
    Your recipe looks really good and am going to try this for my Home Sc Project…
    Hope it turns out well…
    Thank you 😊😊

  • Stavroulla says:

    Your cakes look delicious. My daughter is a vegan, is there any vegan cake, cupcakes recipes please? .

    • Stavroulla says:

      I would like a vegan version of these cupcakes too please because my daughter is a vegan. Xx

  • Kathy Shults says:

    I can not wait to make your chocolate cupcakes with chocolate cream cheese frosting.Yum

  • Stavroulla says:

    These were the most delicious , yummiest cupcakes I have ever tasted! Im not lying!

  • Bill says:

    What would be the approximate baking time for jumbo?
    Is jumbo even doable?
    Thanks for the recipe. Great Expectations!

  • Ana Kim says:

    The frosting… Is amazing. I have used numerous frosting recipes before and usually it’s too runny. I was a bit worried after reading that the frosting was runny for a few people in the comments so I reduced the coffee to 3 tablespoons, and it came out amazing. I’m so excited to finally make such delicious fluffy frosting! Thank you so much for sharing this recipe, now I’m looking forward to trying the rest of your recipes!

  • Michele A May says:

    Must I change anything for high altitude?

  • Brittany says:

    I dont know what I did wrong. They sunk down and turned out terrible.

  • JenMo says:

    Fantastic recipe! My cupcakes took 18 minutes to bake. They have a lovely texture, are moist and turned out perfectly. Thank you.

  • Luciana says:

    Hola Amanda me encanta todo lo que hace gracias por compartir

  • Jessi says:

    These cupcakes are delicious!

  • renata says:

    thank you very much for the excellent recipe. it’s the second time l’m making them, faboulus. can’t wait to taste them again.

  • Lynda Cook says:

    I was disappointed in the cupcakes. The flavor was great but they were very dry. I will not make them again. The frosting was very good.

  • Susan Levine says:

    Well done, Amanda! You certainly are a baker. Great chocolate cupcake recipe.

  • Laurie Wilson says:

    Do these cupcakes need to be refrigerated?

  • Madhavi Tadi says:

    Came out a little on the dry side. It was delicious nevertheless.

  • Arlyn says:

    Made this cupcakes tonight to bring to her school for her birthday. I haven’t frosted them yet, but wow! They are so light and fluffy- simply delicious. This recipe is a keeper!

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