Attention all chocolate lovers…this one is for you! These cupcakes are double trouble. The cupcake is super moist with an intense chocolate flavor and the frosting is silky soft with an intoxicating chocolate aroma. Careful not to overbake the cupcakes, you don’t want to loose that perfect moisture.
I was taking a cake decorating class and had brought this chocolate frosting in with me for my project and we were about an hour into the class when all of the sudden the girl next to me burst out “omg that frosting smells amaaaazing” 🙂 It really does have a fantastic aroma.
Ingredients for Cupcakes (makes 24 cupcakes)
3/4 cup unsweetened Dutch-process cocoa powder (65 g)
3/4 cup hot water (177 ml or 6 fl oz)
3 cups all-purpose flour (400 g)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 cups unsalted butter (340 g)
2 1/4 cups sugar (465 g)
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature (225 g or 8 oz)
Ingredients for Frosting (makes enough frosting for 12 cupcakes)
4 ounces unsweetened chocolate (120 grams), coarsely chopped
2/3 cup unsalted butter (150 grams), room temperature
1 1/3 cups confectioners sugar (160 grams), sifted
1 1/2 teaspoons pure vanilla extract
Directions for Cupcakes:
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
Whisk together cocoa and hot water until smooth. In another bowel, mix togther flour, baking powder, baking soda and salt.
Melt butter with sugar over medium-low heat until dissolved and stir to combine. Remove from heat and pour into mixing bowl. On medium-low speed beat until cooled (4-5 minutes). Add eggs one at a time, mixing until each is combined. Add vanilla and cocoa mixture, beat until combined. Scrape down sides as needed. On low speed, add flour mixture in two batches, alternating with the sour cream, beat just until combined after each.
Fill cupcake liners 3/4 full with batter. Bake, rotating muffin tins halfway through cooking time, for approximately 20 minutes or until a toothpick comes out clean. Transfer muffin tins to baking racks and allow to cool for 15 minutes. Remove cupcakes from baking tins and place on baking racks, allow to cool completely.
Note: cupcakes can be store at room temperature overnight or frozen up to 2 months, in airtight containers.
Directions for Frosting:
Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.
In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).
Pipe or spread frosting onto cupcakes. Enjoy!