Ultimate Chocolate Cupcakes. We know how much everyone loves The Most Amazing Chocolate Cake. Thousands of rave reviews have poured in from all over the world. It truly is the perfect chocolate cake.
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Beat in vanilla extract, melted chocolate, and heavy cream, mixing until combined.
Best Frostings to Use on Chocolate Cupcakes You can frost these cupcakes with any frosting that you choose.
For the full chocolate experience, I suggest frosting with chocolate buttercream , chocolate cream cheese frosting , chocolate mousse frosting , or chocolate ganache.
You can make Ultimate Chocolate Cupcakes use 20 ingredients and 15 the steps. Here guides how you make it.
The main ingredient Ultimate Chocolate Cupcakes as follows:
- Provide of Cupcakes.
- Prepare of butter, room temp.
- Provide of semisweet baking chocolate.
- You need of large eggs, room temp.
- Provide of granulated sugar.
- Provide of vanilla extract.
- Prepare of sour cream, room temp.
- You need of unsweetened cocoa powder.
- You need of AP flour.
- You need of baking soda.
- Provide of baking powder.
- Provide of salt.
- Provide of Frosting.
- Provide of vanilla extract.
- Prepare of semisweet chocolate chips.
- Prepare of butter, room temp.
- Provide of cream cheese, room temp.
- Provide of confectioners sugar.
- You need of unsweetened cocoa powder.
- Provide of brewed hot coffee.
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Steps Ultimate Chocolate Cupcakes
- ~~cupcake instructions~~.
- Preheat the oven to 350F degrees.
- This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Using a 2 oz scoop, this made 14 cupcakes..
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside..
- 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).
- In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined..
- Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!) The batter will be very thick..
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 7.5 minutes, turn the pan(s) and bake another 7.5 minutes. The center of the cupcake should spring back up if gently pressed. Let cupcakes cool completely before frosting..
- ~~frosting instructions~~.
- Melt chocolate in the microwave, stirring every 30 seconds..
- Place room temperature butter and cream cheese in a stand mixer. Cream together for 3 minutes on medium. The mixture will be light, fluffy, and a pale yellow. Scrape the sides of the bowl..
- 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..
- Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on medium for 3 minutes. Scrape the sides of the bowl..
- Turn the mixer off and add in vanilla extract, cooled chocolate, and cocoa/coffee mixture. Mix for another 3 minutes on medium..
- Frosting will darken as it sets. Garnish with sprinkles (chocolate jimmies) if you want!.
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