Best Chocolate Cupcakes
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Handle the Heat · by Tessa Arias★ 5.0 (452)

Best Chocolate Cupcakes

NUTRITION · PER SERVING55M COOK
CAL 31%·PRO 12%
CARBS 61G40% OF CAL
7G FIBER47G SUGAR8G OTHER
FAT 43G64% OF CAL
19G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Dark, rich chocolate cupcakes with an ultra-moist crumb and creamy chocolate buttercream frosting. Professional-quality flavor achieved through careful technique and quality ingredients.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 5 ounces (142 grams) bittersweet baking chocolate, (finely chopped)
  • 1/3 cup (28 grams) Dutch-process cocoa
  • 1 teaspoon instant espresso powder
  • 1/2 cup (118 grams) boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) sour cream (or plain full-fat yogurt), (at room temperature )
  • 1/4 cup (56 grams) vegetable oil
  • 2 large eggs plus one egg yolk, (at room temperature)
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup (119 grams) cold heavy whipping cream
  • 4 ounces (113 grams) finely chopped semisweet chocolate ((don't use chocolate chips))
  • 3 sticks (340 grams) unsalted butter, (at a cool room temperature)
  • 2 cups (250 grams) powdered sugar, (sifted (preferably organic*))
  • 1 cup (85 grams) Dutch-process cocoa powder, (sifted)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
PREP
30M
SODIUM
226MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.