Chocolate Job

Chocolate Cupcakes

Chocolate is a classic! Just like these cupcakes! Awesome!

How to make chocolate cupcakes?

A simple cupcake recipe loaded with chocolate is just perfect to make you fall in love with chocolate and of course cupcakes!

Ingredients

For the Cupcakes:

  • ¼ cup sour cream room temperature 60g
  • ½ cup buttermilk room temperature, 120mL
  • 2 medium eggs
  • ⅓ cup veggie oil 80mL
  • ¼ cup hot coffee 60mL
  • 2 tsp vanilla extract 10mL
  • 1 ½ cups all-purpose flour 180g
  • 1 ⅓ cup granulated sugar 265g
  • ¼ cup cocoa powder 20g
  • 1 tsp baking soda 6g
  • ½ tsp kosher salt 2.5g

For the Chocolate Swiss Meringue Buttercream:

  • 5 egg whites room temp
  • 1 1/2 cups sugar
  • 1 lb unsalted butter room temperature 450g
  • 1 tsp vanilla extract 5mL
  • 1/2 tsp kosher salt 2g
  • 1/2 cup bittersweet chocolate melted and cooled

Chocolate cupcakes video recipe

Author of video content: Preppy Kitchen

How to make chocolate cupcakes full recipe

It’s an easy-to-follow rich, moist and delicious Chocolate Cupcakes recipe with irresistible and dreamy Chocolate Swiss Meringue Buttercream for every cupcake lover! We added some tips to help you get the chocolate cupcakes of your dream.

But before you start, check if you have a piping bag with an 869 open star tip, a cupcake/muffin baking pan, and cupcake papers.

Part one. The Cupcakes

To make the fluffy cupcake, first, we have to start with the batter. Place a sifter about the bowl and add all-purpose flour to it. Next, add sugar, salt, and baking soda. Sift all these ingredients into the bowl and whisk. Now place the sifter again and add cocoa powder to it. Sift to remove lumps and whisk again until everything is well combined. Set aside.

Tip: You might find big lumps in cocoa powder. Use a whisker to break them down and sift simultaneously.

In a large glass bowl, crack two eggs. Add Sour cream, vegetable oil, buttermilk, coffee, and vanilla extract. Whisk the ingredients together until they are well combined.

Tip: If you don’t keep buttermilk at home, no problem. You can quickly prepare it. Add a tablespoon of vinegar or lemon juice in half a cup of whole milk. Give it a quick stir and let it rest for 3 to 5 minutes or until it is ready. You can whisk the rest of the ingredients in the meantime.

You can use yogurt instead of sour cream as well.

Pour the wet mixture into the dry mixture and whisk well until everything is well combined and the batter turns out nice, silky, and lumps-free.

Tip: Don’t worry if you find the batter runny. It is supposed to be like that.

Place the cupcake papers in a muffin tin. Using a medium ice cream scoop, fill each cupcake paper two-third of the batter. This will give the cupcakes enough room to rise.

Place the baking tin in a preheated oven at 350-degree F for about 25 minutes or until the center of the cupcakes is springy.

Next – The Chocolate Swiss Meringue Buttercream

To prepare the buttercream, first, you have to separate the egg whites from the egg yolks. You will need egg whites for this recipe so add them directly to a large glass bowl. Once you have separated all the egg whites, add granulated white sugar into the bowl. Whisk the two ingredients together until you get a homogenous mixture. Add a pinch of salt and continue to whisk.

Tip: If you want your buttercream to taste sweeter, add two more tablespoons of sugar.

Fill a large pot halfway with water and place it on medium heat. Once the water simmer and steam starts to appear, place the bowl with egg white and sugar mixture.

Tip: Make sure the water doesn’t touch the bottom of the bowl. Its level should be below the bowl.

Whisk the mixture constantly and monitor its temperature. The mixture needs to reach 160-degree F. So, don’t stop whisking for even a second until it reaches the desired temperature. Once you get the temperature, take it off the pot carefully and pour the mixture into the standing mixer bowl. This mixture will now have a gooey consistency.

Start the mixer at high and mix this mixture for about 10 minutes to reach room temperature and form soft peaks.

Tip: Place the bowl on ice for some time to speed up the cooling process.

Meanwhile, in a separate bowl, add bittersweet chocolate chunks. Place this bowl on a double boiler and let it melt slowly. By the time the egg white mixture is ready, the chocolate will be melted too. Let the chocolate cool down as well.

Once the meringue reaches room temperature, add small pieces of butter to it. The butter should also be at room temperature and mix the two things at low speed until everything is combined.

Slowly pour in the melted chocolate while the mixer is at low. Scrap the sides of the bowl so that everything is well combined. Once done, add it to a piping bag with 869 open star tips.

Last - Assembly

Once the cupcakes are done, take them out of the oven and let them cool down. Pipe the buttercream starting from the middle, fold and press, and hem move the cupcake clockwise and then anticlockwise to get a beautiful top. Repeat until all the cupcakes are ready. Enjoy!

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