Chocolate Cupcakes

Chef’s Notes

Chocolate cake with chocolate frosting has long been my favorite cake flavor. There are few things I crave more than a bite of moist, deeply creamy chocolate cake covered in rich, fudgy frosting. The only thing that could make a chocolate cake with chocolate frosting better would be to shrink it down to the perfect hand-held size. That’s where these classic chocolate cupcakes come in.

Deeply chocolatey and perfectly moist, these cupcakes couldn’t be easier or faster to make. The cupcake batter comes together in the time it takes to preheat the oven and requires only one bowl. Dutch-process cocoa provides an intense chocolate flavor while light brown sugar adds moisture and sour cream provides the perfect tender, moist texture. Combining the cocoa with the wet ingredients, including hot coffee, allows it to blossom, amplifying its flavor even more.

If a chocolate cupcake can get away with anything, chocolate buttercream takes it to another level. To make the buttercream, whisk together all the ingredients in stages until fluffy. A few notable ingredients make it extra rich and undeniably chocolatey. Cocoa powder provides a chocolate base, while melted bittersweet chocolate delivers a deep chocolate flavor without making the buttercream cloying. As a bonus, it also contributes to a super-smooth frosting texture. A tiny bit of espresso powder and vanilla bring it all together. Finished with a final touch of chocolate chips, these cupcakes are sure to satisfy any chocolate lover.

Technical tip: When adding the chocolate to the buttercream, you want it to be completely melted, but not hot.

If your frosting seems a little too soft (it will appear shiny), place it in the refrigerator to chill slightly, about five minutes.

Exchange option:You can substitute about ⅔ cup of bittersweet chocolate chips for the bittersweet chocolate bar. Also, if you prefer a sweeter frosting, you can substitute semisweet chocolate for the bittersweet chocolate.

Preparation

Make the cupcakes

1.

Place a rack in the middle of the oven and preheat the oven to 350°F. Line a standard-size cupcake pan with 12 paper liners.

2.

In a large bowl, add the granulated sugar, brown sugar, sour cream, oil, cocoa powder, eggs, and vanilla. While whisking, add the hot coffee and whisk until the mixture is smooth, the eggs are completely broken up, and there are no lumps of cocoa or sugar remaining.

3.

Add the salt, baking powder and baking soda and whisk to combine, then add the flour and whisk until well combined.

4.

Divide the batter among the paper cups, about 1/3 cup each.

5.

Bake the cupcakes for 15 to 20 minutes, until risen and a toothpick inserted in the center comes out clean.

6.

Let cupcakes cool slightly in their pans on a wire rack, about 10 minutes. Transfer cupcakes directly to the wire rack to cool completely before frosting.

Make the icing

1.

In a large bowl, using an electric hand mixer (or a stand mixer fitted with the paddle attachment), beat the butter, vanilla and salt until smooth, about 1 minute, scraping the bowl as necessary.

2.

Add the icing sugar and cocoa and beat on low speed until combined. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes.

3.

If using, stir espresso powder into milk to dissolve. Add milk and beat on medium-high speed until frothy and slightly lighter in color, about 1 minute.

4.

Add the melted chocolate and beat on medium speed until the mixture is fluffy and smooth, about 1 minute more.

5.

If desired, pipe frosting onto cupcakes using a piping bag fitted with a 1/2-inch star tip, or alternatively, pipe a dollop of frosting onto cupcakes. Top with chocolate chips, if desired.