Original Post: https://www.sweetandsavorybyshinee.com/?p=30004
The Best Chocolate Cupcake Recipe
Servings: 12 cupcakes
Calories: 363kcal
This's the best chocolate cupcake recipe you'll ever try! Easy, moist and rich chocolate cupcakes topped with ultra-smooth whipped chocolate ganache.
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Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) sugar
- ½ cup (40 g) unsweetened natural cocoa powder Note 1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs at room temperature
- ¾ cup (180 ml) buttermilk at room temperature, Note 2
- 1/3 cup (80 ml) vegetable oil
- 2 teaspoons pure vanilla extract
Whipped Chocolate Ganache Frosting
- 250 g (240 g) semi-sweet chocolate
- 1.5 cups (240 ml) heavy whipping cream
- 1/4 teaspoon coarse kosher salt
Instructions
- To make the cupcakes: Preheat the oven to 350°F (175° C). Line 12-cup muffin pan with cupcake liners.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a medium bowl, whisk eggs, buttermilk, oil and vanilla extract until well combined.
- Add the dry ingredients and fold the batter until just combined.
- Divide the batter into the prepared cupcake cups, about 1/4 cup of batter in each cupcake cup. (TIP: Use a large cookie scoop, to measure the batter. 1 large cookie scoop full of batter in each cupcake cup.)
- Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Cool completely.
- To make whipped ganache frosting: Roughly chop chocolate with a sharp knife and place in a large bowl.
- Heat heavy whipping cream in a microwave for 1-2 minutes, or until hot. (Alternatively, you can heat the cream on stovetop until almost boiling, but not quite to a boil.)
- Pour hot cream over chopped chocolate and let it sit for good 2-3 minutes.
- Add salt and whisk the mixture gently from the center, stirring in one direction and slowly incorporating cream into the chocolate, until it's nice and smooth, about 2 minutes. (NOTE: Here's detailed ganache tutorial.)
- To whip the ganache: Cool ganache completely at room temperature, about 1 hour. Then place the cooled ganache into a mixing bowl with whisk attachment and whip until fluffy and doubled in size.
- To assemble: Transfer the frosting into a pastry bag fitted with star tip. (I used Wilton 1M tip.) Pipe the frosting on cooled cupcakes. Decorate with sprinkles, if desired.
Notes
Note 1: This recipe was tested with natural cocoa powder. I don't recommend Dutch processed cocoa powder, as it'll affect the rise of the cupcakes.
Note 2: Buttermilk is essential for moist cupcakes. While I prefer store-bought buttermilk, DIY version will do in a pinch: Stir in 1 tablespoon of lemon juice or white vinegar in 1 cup of milk. Let stand for 5 minutes. The mixture will be thickened and curdled.
Make-Ahead Tips: Cupcakes. Unfrosted cupcakes can be stored at room temperature, covered, for 1 day, or frozen for up to 3 months in an airtight container. Thaw overnight in the fridge and bring them to room temperature to frost and serve. Ganache. Store ganache in the fridge for up to 5 days. You can also freeze ganache in an airtight container for up to 1 month. Thaw in the fridge overnight.
Nutrition
Servings: 1 cupcake
Calories: 363kcal
Carbohydrates: 38g
Protein: 5g
Fat: 22g
Sugar: 25g
Sodium: 263mg