Supreme Chocolate Delight Cupcakes Recipe
Welcome back, dear readers! Today, I’m thrilled to share with you a recipe that promises to elevate your baking game to new heights of decadence: the Supreme Chocolate Delight Cupcakes. This recipe combines rich bittersweet chocolate with a lush frosting that will make any chocolate lover’s heart sing. Let’s dive into the details!
Ingredients
For the Cupcakes:
- 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 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 salt
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) sour cream (or plain full-fat yogurt), at room temperature
- 1/4 cup vegetable oil
- 2 large eggs plus one egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup 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
Instructions
Make the Cupcakes:
- In a medium heatproof bowl, combine the chocolate, cocoa powder, and espresso powder. Pour boiling water over the mixture, cover, and let stand for 5 minutes. Whisk gently until smooth, then set aside to cool.
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until just combined; be careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 17-18 minutes, until the cupcakes are set and firm to the touch.
- Allow the cupcakes to cool in the pan on a wire rack for 10 minutes, then remove to cool completely, about 1 hour.
Make the Frosting:
- In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Cool to about 75°F, or until thickened but still pourable.
- In a stand mixer fitted with the paddle attachment, mix the butter, powdered sugar, cocoa, vanilla, and salt on low speed until well blended. Increase to medium speed and beat for 3 minutes, or until very well blended.
- Reduce speed to medium-low, add the cooled chocolate cream mixture, and continue beating until lightened in color and texture, about 2 minutes more.
Prep Time: 25 minutes
Cooking Time: 18 minutes
Total Time: 1 hour 43 minutes
Calories per Serving: 395 kcal
Servings: 12
These cupcakes are a true chocolate indulgence, perfect for any celebration or just a special treat for a regular day. Enjoy the deep, rich flavors and the satisfying texture of these delightful cupcakes. Be sure to let me know how they turn out for you, and as always, happy baking!
Supreme Chocolate Delight Cupcakes
- Total Time: 1 hour 43 minutes
- Yield: 12 1x
Description
These cupcakes are not just a treat; they’re a journey through delightful flavors and textures. The espresso enhances the chocolate’s depth, making each cupcake an exquisite treat for any occasion. Whether you’re celebrating a special event or simply satisfying a sweet craving, these cupcakes promise to deliver a memorable culinary experience.
Ingredients
For the cupcakes:
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 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 salt
1/2 teaspoon baking soda
1/2 cup (113 grams) sour cream (or plain full fat yogurt), at room temperature
1/4 cup vegetable oil
2 large eggs plus one egg yolk, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
For the frosting:
1/2 cup 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
Instructions
Make the cupcakes:
In a medium heatproof bowl, combine the chocolate, cocoa powder, and espresso powder. Pour boiling water over the mixture, cover, and let stand for 5 minutes. Whisk gently until smooth, then set aside to cool.
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
In a small bowl, whisk together the flour, sugars, salt, and baking soda.
Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, careful not to overmix.
Using a spring-loaded scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake until cupcakes are set and firm to the touch, about 17-18 minutes.
Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove to cool completely, about 1 hour.
Make the frosting:
In a small saucepan, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let stand for a few minutes before stirring until smooth. Cool to about 75°F, or until thickened but still pourable.
In a stand mixer fitted with the paddle attachment, mix the butter, powdered sugar, cocoa, vanilla, and salt on low speed until well blended. Increase to medium speed and beat for 3 minutes, or until very well blended. Reduce speed to medium-low, add the cooled chocolate cream mixture, and continue beating until lightened in color and texture, about 2 minutes more.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 395 kcal