Best Chocolate Cupcake Recipe
A cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied.
The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook. (Chocolate Cupcake Recipe)
Ingredients
- ¼ cup unsalted butter, melted
- ½ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoon vanilla extract
- 60 gr 60% bittersweet chocolate, melted
- 2 eggs + 2 yolks, room temperature
- 1 cup all-purpose flour
- ½ cup natural unsweetened cocoa powder, sifted*
- ½ tablespoon salt
- ½ tablespoon baking soda
- ½ tablespoon full-fat sour cream or buttermilk, room temperature
- ½ cup water (warm) + ½ tablespoon. espresso powder
- Topping chocolate cupcake
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- Food Coloring
Instructions
Step 1
Preheat oven to 350 F. Line two standard size cupcake pans with 18 liners, set aside.
Step 2
In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract and melted chocolate until smooth. With mixing speed on low, add the eggs one at a time until incorporated.
Step 3
In a medium size mixing bowl, whisk together flour, sifted cocoa powder, salt, and baking soda. With mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix just until combined. Allow the batter to rest for 5 minutes.
Step 4
Divide batter evenly among cups, filling ⅔ of the way full. Place in the oven and bake for 17-20 minutes, or until the tops spring back when touched and a cake tester comes out clean.
Be careful not to over bake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Step 5
Put your mixing bowl in the freezer for about 20 minutes to get cold. your heavy whipping cream should be as cold as possible, too.
Pour all of your ingredients into your mixing bowl and whisk together on high speed for about a minute. And it’s time to enjoy these chocolate cupcakes.