Easy Chocolate Cupcakes
What's not to love about chocolate cupcakes? They're delicious, simple to make, and perfect for any occasion. If you're looking for the best chocolate cupcake recipe, than this recipe for double chocolate cupcakes is just for you!These cupcakes are made with a moist, fluffy, and chocolaty cake batter and are frosted with rich chocolate frosting made from sweetened condensed milk; they're worth trying out!
Ingredients
For the Chocolate Cupcakes:
- 1-¾ cups all-purpose flour , spoon, and leveled
- 1 cup unsweetened cocoa powder , such as Hershey
- 1-½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 113 g (1 stick) unsalted butter, softened
- ½ cup avocado oil
- ⅔ cup granulated sugar
- ⅔ cup packed light brown sugar
- 2 large eggs , at room temperature
- 3 teaspoons pure vanilla extract
- 80 g semisweet chocolate chips
- 1 cup buttermilk , shaken, at room temperature
- ½ cup full fat sour cream , at room temperature
- 2 tablespoons freshly brewed espresso or strong coffee
For the Chocolate Frosting:
- 1 (14 oz) full fat condensed milk
- 2 large egg yolk , at room temperature
- 240 g unsweetened chocolate , chopped
- 15 ml (1 tablespoon) pure vanilla extract
- 220 g (2 sticks) unsalted butter, at room temperature
Instructions
For the Chocolate Cupcakes:
- Preheat the oven to 350° F. Line (2) cupcake pans with paper liners.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
- In a separate bowl, whisk together the buttermilk, sour cream, and espresso. In another bowl, sift together the flour, cocoa, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to be sure it’s completely blended.
- Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup). Bake in the middle of the oven for 25 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.
For the Chocolate Frosting:
- In a medium bowl, add the chopped chocolate and set it aside.
- In a medium saucepan over medium heat, whisk together the condensed milk and the egg yolks until combined. Gently heat the mixture to just below the boiling point(170-175F), do not boil, or the egg will curdle. Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool.
- Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment. Add the butter and turn the mixer to medium speed and beat until creamy and smooth. Frost the chocolate cupcakes as desired. Enjoy!
Notes
How to Serve
Chocolate cupcakes are a delicious and versatile dessert that can be served in various ways. You can serve them as is, without any frosting or toppings, for a simple and classic dessert. Alternatively, you can frost the cupcakes with your favorite frostings, such as chocolate buttercream, cream cheese frosting, or whipped cream. You can also top the cupcakes with sprinkles, chopped nuts, or fresh fruit for added flavor and texture.
Chocolate cupcakes are perfect for parties, birthdays, and special occasions, but they can also be enjoyed as a sweet treat any day of the week. Whether you enjoy them with a cup of coffee or a glass of milk, chocolate cupcakes are sure to satisfy your sweet tooth.
How to Store & Re-Heat
To store chocolate cupcakes, allow them to cool completely and then place them in a container or cover them tightly with plastic wrap. You can store them at room temperature for 2 days or in the refrigerator for 5 days.
You can also microwave the cupcakes for 10-15 seconds on high power. Be careful not to overheat them, as this can cause the cupcakes to dry out or become tough. With proper storage and reheating, your chocolate cupcakes will still taste delicious even after a few days or weeks.
Make-Ahead
If you need to make chocolate cupcakes ahead of time, there are a few things you can do to ensure that they stay fresh and moist. First, you can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature or in the refrigerator. You can also freeze the cupcakes for up to 2 months. To freeze them, allow the cupcakes to cool completely and then wrap them individually in plastic wrap before placing them in a freezer bag or airtight container.
When you're ready to serve the cupcakes, allow them to thaw in the refrigerator overnight or at room temperature for a few hours. Once thawed, you can frost and decorate the cupcakes as desired. By making chocolate cupcakes ahead of time, you can save time and reduce stress when preparing for a party or special occasion while still serving delicious and fresh-tasting cupcakes to your guests.
How to Freeze
Freezing chocolate cupcakes is a great way to extend their shelf life and have them on hand for a later date. To freeze chocolate cupcakes, first, allow them to cool completely. Then, wrap each cupcake individually with plastic wrap to prevent freezer burn and place them in a freezer-safe container or freezer bag. Be sure to label the container or bag with the date so that you can keep track of how long they have been frozen.
Chocolate cupcakes can be frozen for up to 2 months. Then, when you're ready to eat them, remove the cupcakes from the freezer and let them thaw at room temperature for a few hours or in the refrigerator overnight. Once thawed, you can frost and decorate them as desired. Freezing chocolate cupcakes is a great way to have a quick and easy dessert on hand for unexpected guests or a last-minute party, and they still taste fresh and delicious when thawed.
Notes:
- How to Make the Homemade Buttermilk: add 4½ teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then, add enough whole milk to make 1-¼ cups. Stir and let sit for 5 minutes until thickens and curdles before using). refrigerate until needed.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
Nutrition Facts
Easy Chocolate Cupcakes
Amount per Serving
Calories
295
% Daily Value*
Fat
25
g
38
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
64
mg
21
%
Sodium
72
mg
3
%
Potassium
198
mg
6
%
Carbohydrates
20
g
7
%
Fiber
3
g
13
%
Sugar
14
g
16
%
Protein
4
g
8
%
Vitamin A
436
IU
9
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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