Amazing Chocolate Cupcakes with Chocolate Buttercream Frosting + Video
Look, it's cake in a cup! (I know, what was that, I don't know either, I'm sorry.)
Who invented the cupcake anyway? Who thought, "I wonder what would happen if we took cake batter and baked it in paper cups?" and then went and did just that?
According to Google, mention of the cupcake can be traced back to as early as 1796. So, whoever you were, 18th century-er, I applaud you. I thank you. Much obliged.
You know what else I was obliged to do? Make you a video tutorial. For these amazing chocolate cupcakes with chocolate buttercream frosting. Behold:
Or, you can watch it on Youtube.
I haven't posted a cupcake recipe in a long, long while. Not since last September, when I posted these red velvet cupcakes with cream cheese frosting. And I haven't posted a chocolate cupcake recipe since the second week this blog was in existence. Because there was no need.
I posted chocolate liqueur chocolate cupcakes over a year ago that were amazing. Are amazing. So why the need for these amazing chocolate cupcakes? Because, although I never would have thought it possible, these chocolate cupcakes are even better than the old chocolate cupcakes.
Why? How? All great questions which I shall try my best to answer adequately.
These chocolate cupcakes have melted butter in them. The old cupcakes don't - they contain only oil. Oil makes cakes and cupcakes super soft and moist and fluffy and stay that way for days. But butter gives cupcakes that extra flavor bonus, that extra oomph.
Well, guess what? These chocolate cupcakes have butter and oil in them. So you get all the awesome texture benefits from the oil plus a hint of rich butter flavor in every bite.
Oh, and these cupcakes use a little heavy cream (whole milk is a sufficient substitute) as a liquid in addition to boiling water. And by boiling water I mean a few teaspoons of coffee dissolved in boiling water, because coffee makes the chocolate flavor even richer and deeper in cupcakes without imparting any coffee flavor.
The old chocolate cupcakes used just boiling coffee-water and no milk. So they were missing out on yet another form of rich, dairy goodness.
My point isn't to disparage the chocolate liqueur cupcakes. Not at all. Those cupcakes are incredible too. Especially if you don't want your cupcakes to have any dairy in them. It's just that frankly, these cupcakes are a little better.
These chocolate cupcakes are so, so soft. And moist. And fluffy. And just a teeny, tiny bit crumbly. With just the slightest crisp on top. They almost melt in your mouth as soon as you take a bite.
And they have the perfect amount of rich chocolate flavor. Seriously, the perfect amount. And they're sweet, but not cloyingly so. And then there's the chocolate buttercream frosting.
It's the same frosting I used to cover this yellow layer cake. The frosting is rich, creamy, velvety, and runs the risk of being eaten by the spoonful. It also runs the risk of being the world's most perfect accompaniment to these amazing chocolate cupcakes.
I'd take the risk. I'd say live on the edge a little.
amazing chocolate cupcakes with chocolate buttercream frosting
Yield: 12 cupcakes
1/3 cup cocoa powder
1/2 teaspoon baking soda
2 teaspoons instant coffee dissolved in 1/2 cup boiling water
1/2 stick butter, melted
3 tablespoons oil
2 teaspoons vanilla extract
1/2 cup + 3 tablespoons sugar
1/2 teaspoon salt
1 egg
1/4 cup heavy cream (can sub whole milk)
1/2 cup + 3 tablespoons packed flour
3/4 teaspoon baking powder
Chocolate Buttercream Frosting:
1 stick butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2-3 cups confectioner's sugar
1/3 cup milk
Preheat oven to 350 F. Line 12 muffins molds with cupcake liners.
Mix together cocoa powder and baking soda in a small bowl. Pour in boiling coffee and stir till smooth.
In a large bowl, whisk together melted butter, oil, vanilla extract, sugar, salt, egg, and heavy cream until smooth. Add in the cocoa mixture and mix until smooth. Add in the flour and baking powder and stir till smooth again.
Fill cupcake liners 2/3's full. Bake cupcakes for 15-17 minutes, or until they spring back when touched and a toothpick inserted comes out clean or with a few moist crumbs. Let cupcakes cool completely before frosting.
Chocolate Buttercream Frosting: Melt the butter in a pot or microwave. Stir in the cocoa powder. Add mixture to a machine fitted with a whip attachment.
Add in the vanilla extract and salt and beat, then alternate adding confectioner's sugar with the milk till smooth and fluffy. Add more confectioner's sugar if you want frosting sweeter/thicker, and more milk if you want it thinner.
Piping: Insert a closed star tip (I used a Wilton 2D) into a piping bag. Fill bag with frosting. Pipe a spiral shape, starting from the outside of the cupcake and working your way in and up towards the center of the cupcake. Decorate with cupcake crumbs if desired.
Cupcakes adapted from Cleobuttera
