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chocolate cupcake
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Indulgent Chocolate Cupcakes

An indulgent chocolate cupcake with a rich chocolate buttercream frosting
Prep Time 30 minutes
Cook Time 18 minutes

Ingredients

Cupcakes

  • 1 stick unsalted butter
  • 1/2 cup 120ml buttermilk
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g light brown sugar
  • 1/2 cup 64g unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup 95g all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Frosting

  • 2/3 cup 80g unsweetened cocoa powder
  • 2 and 3/4 cup 330g confectioners' sugar
  • 6 Tablespoons 90g unsalted butter (room temp.)
  • 6 Tablespoons 95ml heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup 60g semi-sweet chocolate chips/chunks for decoration

Instructions

  • Preheat the oven to 350 F/175 C. Line a cupcake tin. Set aside.
  • Melt the butter and chocolate together in a double boiler on the stove. This may be accomplished by putting a Pyrex bowl over a pot of simmering water (don't let the bowl touch the water). Stir until smooth. Set aside to slightly cool.
  • In a medium-sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until combined.
  • In another bowl, beat the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate mixture and beat until smooth. Add half of the flour mixture, then half of the buttermilk, alternating until everything has been incorporated. Stir until just combined; do not over mix.
  • Divide the batter into the cupcake liners. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting

  • Sift together the confectioners' sugar and cocoa powder to assure there are no lumps.
  • With a handheld or stand mixer, beat the butter at medium speed until fluffy (approx. 2 mins.) Gradually add the sifted sugar/cocoa powder alternating with the heavy cream and vanilla. Beat on low speed after each addition.
  • Frost cooled cupcakes and top with chocolate chunks as desired. Then enjoy!