Indulgent Moist Chocolate Cupcakes

chocolate cupcake with chocolate frosting

Indulgent Moist Chocolate Cupcakes

An indulgent chocolate cupcake with a rich chocolate buttercream frosting

Course Dessert

Cuisine American

Prep Time 30

Cook Time 18

Total Time 48

Servings cupcakes

Calories 249kcal

Author Jenna Shaughnessy

Ingredients

Cupcakes

1 stick unsalted butter
½ cup buttermilk
2 ounces semi-sweet baking chocolate
½ cup granulated sugar
¼ cup light brown sugar
½ cup unsweetened cocoa powder (not Dutch processed)
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2 large eggs room temperature
1 teaspoon vanilla extract

Frosting

⅔ cup unsweetened cocoa powder
2 ¾ cups confectioner's sugar
6 tablespoons unsalted butter room temperature
6 tablespoons heavy cream
1 teaspoon vanilla extract
⅓ cup semi-sweet chocolate chips/chunks for decoration

Instructions

Preheat the oven to 350°F. 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!

Notes

Make sure the butter mixture is appropriately cooled before moving to the next step. If the mixture is too hot, it will scramble the eggs.

Do NOT over mix the batter in the final stage of mixing. Over mixing will develop gluten and stop the cupcake from being light and fluffy.

Storage: Frosted cupcakes can sit out at room temperature for up to 2 days, as long as they are stored in an airtight container, or covered. Alternatively, you make the frosting ahead of time, storing it in an airtight container in the fridge for up to 1 week. Then, just allow it to come to room temperature before frosting the cupcakes.

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