Thanks to Sally’s Baking Addiction, I found the most amazing recipe for the super-chocolately chocolate cupcakes. Sally has kindly done all the hard work, testing various recipes, before landing on this as the best recipe.
The cake is not overly dense, yet super moist. The icing thicker than buttercream. And the combination of these two is truly sublime. I found Valrhona chocolate powder in my local cake shop (Sia Huat on Seah Street) which I think made them even more decadent.
I added an extra pinch of salt to both the cake mix and the icing because I personally love that salty/sweet combination. And I needed an extra 5 minutes in the oven for them to be perfectly cooked.
Ingredients makes 12 cupcakes
- 1/2 cup (1 stick) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 1/2 cup unsweetened cocoa powder (not Dutch processed)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk*
- 2 and 3/4 cup confectioners’ sugar
- 2/3 cup unsweetened cocoa powder
- 6 Tablespoons unsalted butter, softened to room temperature
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
- In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.
- Add the cooled butter/chocolate and whisk until smooth.
- Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding.
- Divide the batter between 12 liners in your cupcake pan.
- Bake for 18 minutes, or until a toothpick inserted in the centre 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. Set aside.
- With a handheld of stand mixer, beat the butter at medium speed until fluffy – about 2 minutes.
- Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and top with dragées or chocolate chips if desired.
*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.