chocolate cupcakes recipe & video

This chocolate cupcake recipe makes perfect rich, moist & fluffy chocolate cupcakes topped with rich & light buttercream frosting . they are bursting with chocolate flavor & basically irresistible.

---

Ingredients:

Chocolate Cupcakes:

1/2 cup (50 grams) unsweetened cocoa powder

1 cup (240 ml) boiling hot coffee

10g semi-sweetened chocolate chips

1 1/3 cups (175 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 teaspoons (8 grams) pure vanilla extract

2 large (100 grams) eggs, at room temperature

Chocolate Cupcakes:

Preheat your oven to 350 degrees F (180 degrees C).

line 12 muffin cups with paper liners.

In a small bowl, stir the unsweetened cocoa powder with the boiling hot coffee until smooth.

mix in the chocolate chips & Let cool to room temperature.

In another bowl, sift the flour with the baking powder, baking soda, and salt.

Then in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy. 

Add the eggs, one at a time, beating until fully incorporated. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture (in three additions)

Add the cocoa mixture (in three additions),

Beat only until the ingredients are incorporated.

Fill each muffin cup about 3/4 full with batter and bake for about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, cover with the Chocolate Frosting.

Chocolate Fudge Frosting:

4 ounces (115 grams) unsweetened chocolate chips

2/3 cup (150 grams) unsalted butter, at room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar

1 1/2 teaspoons (6 grams) vanilla

Chocolate Frosting: 

Melt the chocolate in a heatproof bowl .

placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and creamy .

Add the sugar and vanilla extract and beat until it is light and fluffy.

Scrape down the sides and bottom of the bowl as needed.

Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 12 - 14 cupcakes.

---