The Best Chocolate Cupcakes

The Best Chocolate Cupcakes

I had to wake up at 4:30 in the morning on Friday and there were, like, people outside. Doing things. Walking dogs and jogging and taking out the trash. And one weird guy roller-skating backwards in the middle of the street. I was completely dumbfounded. I wanted to ask them if they were aware that it wasn’t even 5 o’clock yet, that it was still dark outside, and that they would need their lights on if they were driving. Who are these freaks? I mean, I went outside looking like a hot mess because how was I supposed to know that the ungodly hour of 5:00 am is when all of the buff men are out exercising?

Which brings me to coffee. I told you before that no matter how tired I was, I could not gag down a cup of coffee if you paid me. I prefer my coffee, not in a cup, but rather in the form of a cupcake. A whole cup of freshly brewed coffee is what makes these chocolate cupcakes the best (YES, BEST) chocolate cupcakes in the whole entire world, universe, galaxy, etc. I have had my fair share of chocolate cupcakes. I have tried countless recipes and I have tasted the ones from bakeries that claim to have the best. But all of those cupcakes don’t hold a candle to these, the chocolatiest of chocolatey chocolate cupcakes. These cupcakes are a dense, rich, and sinful dessert for any chocolate lover.

Dense chocolate cupcakes with a swirl of sweet chocolate frosting

Prep time
30 mins

Cook time
20 mins

Total time
50 mins

Yield
Makes 20 cupcakes

Ingredients

For the Cupcakes
4 ounces unsweetened chocolate, chopped
2 cups sugar
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup hot brewed coffee
½ cup sour cream
½ cup vegetable oil
2 large eggs

For the Frosting
4 ounces unsweetened chocolate, chopped
¾ cup evaporated milk
1 cup sugar

Directions

For the Cupcakes
1. Preheat the oven to 350°F. Line two standard muffin tins with paper liners.

2. Melt the chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.

3. Combine the sugar, flour, baking soda, and salt in the bowl of an electric mixer and blend for a few seconds to combine. Whisk together the coffee, sour cream, and vegetable oil in a small bowl. With the mixer on low speed, slowly add the coffee mixture and mix until well combined. Add the eggs, one at a time, blending well after each addition. Stir in the melted chocolate.

4. Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 18 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the cupcakes to a wire rack and let cool completely.

For the Frosting
1. Melt the chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.

2. Combine the evaporated milk and sugar in a blender and blend until well combined. Add the melted chocolate and blend for about 2 minutes, until thick and shiny. The blender’s sound will change when the frosting reaches the right consistency. Pour the frosting into a small bowl and let sit at room temperature for 1½ hours.

3. Spread a generous amount of frosting on top of each cupcake.

Notes
Adapted from Rosie’s Baking Book.

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