I have made my fair share of cupcakes and I can easily say that these take the cake. Pun intended! Tender, moist, and oh so chocolaty; these really were love at first bite. After making these tasty vanilla cupcakes a few posts ago I knew I had to try my own version of a chocolate cupcake to go with it.
After testing out a few chocolate cake and frosting combinations (tough work eating cake) I came up with a pairing that got me an immediate high five! A moist, tender, slightly sweet chocolate crumb paired with a thick sweet and creamy cocoa buttercream. This is my new go to chocolate cupcake recipe that I can see with endless flavor combinations.
Source: Ashley Marie’s Kitchen
Yield: 12 cupcakes
- 3/4 cup of bread flour
- 1/2 cup of unsweetened cocoa powder (I used dutch processed cocoa powder)
- 3/4 teaspoon baking powder
- 3/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of granulated sugar
- 1/2 cup of light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup of buttermilk, shaken
- 1/4 cup of unsalted butter, melted and slightly cooled
- 1 teaspoon of pure vanilla extract
- 1/2 cup of brewed coffee, slightly cooled ( I used a medium roast coffee)
Divide the batter between the muffin cups. Make sure not to overfill. (I used about 2 tablespoons of batter per cupcake, you may have some left over batter). Bake rotating the pan halfway through for 17 -22 minutes and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
While the cupcakes cool you can start the frosting.
- 1 cup (2 sticks) of unsalted butter, room temperature
- 3 and 1/2 cups of confectioners sugar, sifted
- 1 cup of unsweetened cocoa powder, sifted (I used dutch processed cocoa powder)
- 1/4 cup of heavy cream
- 1/2 teaspoon of pure vanilla extract