If you're looking for a moist and rich chocolate cupcake that melts in your mouth with every bite then you're in the right place! Easy to make, completely from scratch and topped off with the most decadent chocolate buttercream frosting, you won't stop at one. These are the ultimate chocolate cupcakes!
I'm going to let you into a secret.
It's not one of those 'don't tell anyone' secrets. It's the sort of secret that you won't be able to keep to yourself.
It's one I've kept all to myself for many years, but I've decided that it's time for you to know... To know the secret recipe of my chocolate cupcakes!
Yes, it's true, I'm really going to let you in on my ultimate chocolate cupcake, a perfectly moist and an intensely chocolately cake, accompanied by the most delicious chocolate frosting.
In the shop, chocolate was one of the most requested flavours; they were always the first to disappear at the weekend and always the one that I'd swipe aside for myself.
They're a huge favourite with family and friends, and there's usually a batch whipped up for birthday or afternoon tea treats!
I've tried so many different recipes...
I've played around with the chocolate content, the consistency of the batter mix and the baking times.
I've had moist but not enough chocolate, chocolate overload but dry and crumbly, and just plain 'meh'.
But these... these are the winners - rich, chocolately goodness. Pair them up with the most 'oh my' chocolate frosting and you'll have the most amazing cupcakes!
Take me to the cupcakes already!
If you want to skip the details for these ultimate chocolate cupcakes then you can head on down to the printable recipe card. Just keep scrolling!
What makes these the ultimate chocolate cupcake
So in my search for the ultimate chocolate cupcake, this recipe ticks all the boxes:
- Sturdy and not crumbling on the first bite
- Moist, but not soggy
- Deep, deep chocolate
The combination of the two means you get a real hit of the chocolate from the powder, but the melted chocolate keeps it nice and smooth and helps prevent the cocoa from being too drying.
You might think that this recipe is a little of a faff, melting this, combining that.
But believe me, you'll spend about 10 minutes prepping, and once you smell them baking and then when you taste them, you'll know they're worth it!
Have you made this recipe?
I'd love to hear what you think, so please post a comment and star rating below. You can also share a picture on Instagram, don't forget to tag me @crumbscorkscrews!
Ultimate Chocolate Cupcake
For the Cupcake
For the Cupcakes
- Preheat oven to 180C/350F and line a deep muffin tray with 12 cupcake cases.
- In a small bowl, add the milk and lemon juice. Set aside for 10 minutes to curdle.
- Add 120g of unsalted butter and 60g chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the butter and chocolate has melted. Alternatively melt in the microwave. Set aside to cool.
- In a mixing bowl, sift together the self-raising flour, cocoa powder, bicarb of soda and baking powder and set aside.
- In a large bowl or stand mixer, add the caster sugar, soft brown sugar and eggs. Beat until smooth.
- Add cooled melted butter and chocolate, and whisk until well combined.
- Add half of the flour mixture, and half of the curdled milk. Mix until just combined.
- Add the remaining flour mixture and curdled milk. Mix well until smooth and thick.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18 minutes, or until a toothpick inserted comes out clean.
- Leave to cool on a wire rack.
For the Buttercream
- Add 30g of chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively melt in the microwave. Set aside to cool.
- In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar, cocoa powder and 1 tablespoon of double cream. Beat until smooth.
- Add the remaining icing sugar and cocoa powder and cooled chocolate. Beat until smooth.
- If the buttercream is too stiff, add a tablespoon of whole milk and beat until smooth.
- Fill a piping bag fitted with a 1cm star nozzle with the chocolate buttercream.
- Pipe the buttercream onto the cupcakes in a swirl shape and drizzle with any remaining melted chocolate.
- Decorate with with more chocolate Mini Oreos, Chunks, Rolos, M&Ms, Hershey's Kisses etc!
YOUR OWN NOTES
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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