Delicious Classic Chocolate Cupcakes

We all know the disappointment of biting into a seemingly delicious chocolate cupcake only to find it crumbling dryly in your mouth. But worry no more–you can confidently sink your teeth into these super moist chocolate cupcakes with chocolate buttercream frosting! They’re absolutely delicious full of that amazing chocolate richness without being too dense–and did I mention how moist they are?

Tips for Baking Perfect Chocolate Cupcakes

Believe it or not, chocolate cake has never been my favorite. Okay okay, I would never actually turn down a slice of chocolate cake, but if it were a fight to the death between chocolate or vanilla, vanilla would get my vote! However, I have some seriously dedicated chocolate cake fans in the family (hi Dad), and occasionally I myself get a chocolate craving. So of course i bake lots and lots of chocolate cakes. Over the years, I’ve made many really great ones, like my popular brownies and this amazing chocolate and orange cake.

Here are my top tips for baking these moist chocolate cupcakes:

• You’ll get the fluffiest result by mixing the batter with a stand mixer.
• Fill the cupcake liners three-quarters full for almost flat cupcakes perfect for frosting.
• Fill the liners to the top if you want to make muffins without frosting, for a domed top.

Frosting Your Chocolate Cupcakes

Of course, chocolate cupcakes can be eaten as they are, in their naked muffin form, but they just get so much better topped with a delicious frosting! For these delicious chocolate wonders I use my go to chocolate buttercream frosting. It’s on the heavy side but trust me, if you make it with high quality chocolate, it’s to die for! And I keep the amount of frosting to a piped star in the middle so as to not go overboard.

If you prefer a lighter frosting, you’ll want to swap it for my chocolate cream cheese frosting. I sprinkled freeze-dried raspberries on top, which added the perfect final touch to these cupcakes!

Frequently asked questions

Can I use Dutch-process cocoa powder instead of natural cocoa powder?
Yes, but it may slightly alter the flavor and color of the cupcakes.

How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. They should also spring back slightly when lightly pressed.

Can I make these cupcakes ahead of time?
These cupcakes are best on the day of baking, but still very delicious if you bake them the day before. Sore them in an airtight container at room temperature. The buttercream can also be made a day ahead and stored in the refrigerator. Let it soften at room temperature before piping.

Can I make this recipe dairy-free?
Yes, substitute the butter with a dairy-free or vegan alternative, and use a plant-based milk like almond, oat, or soy milk. For the chocolate in the frosting, double-check that it is dairy-free.

How do I store leftover cupcakes?
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Bring refrigerated cupcakes to room temperature before serving for the best flavor.

Recipe

Super Moist Chocolate Cupcakes with Chocolate Buttercream

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Time: 1 hour hr 15 minutes mins

Difficulty: Moderate

Yield: 18 piece

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• Muffins pan
• Cupcake liners
• Piping bag
• Star piping tip

Ingredients

1x2x3x

• 4 dl flour
• 1 1/2 dl cocoa powder
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/2 dl dark brown sugar
• 1 1/2 dl sugar
• 170 g softened butter
• 3 1/2 dl milk
• 1 1/2 tsp vanilla
• 2 eggs

Chocolate buttercream:

• 1 batch of my chocolate buttercream

To decorate:

• Freeze-dried raspberries

Jeg er i køkkenet,hold skærmen tændt.

Instructions

• Sift flour, cocoa powder, baking powder, and salt together in a large bowl to avoid lumps.
  4 dl flour, 1 1/2 dl cocoa powder, 3 tsp baking powder, 1/2 tsp salt
• Add brown sugar, granulated sugar, softened butter, milk, vanilla and eggs. Mix the batter on medium speed in the stand mixer for about three minutes.
  1 1/2 dl dark brown sugar, 1 1/2 dl sugar, 170 g softened butter, 3 1/2 dl milk, 1 1/2 tsp vanilla, 2 eggs
• Distribute the batter into muffin liners filling them three-quarters full for a low cupcake that can be frosted.
• Bake the chocolate cupcakes at 180 °C (356 °F) for 15-18 minutes. They're done when a skewer inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
• Meanwhile, mix the chocolate buttercream according to the recipe instructions. Put the chocolate buttercream in a piping bag with a star tip and frost half of the cupcakes. Decorate with freeze-dried raspberries before the buttercream sets. Repeat the process for the remaining cupcakes.
  1 batch of my chocolate buttercream, Freeze-dried raspberries
• Store the cupcakes in the fridge and take them out half an hour before serving.

Notes

Dairy-free version: Replace butter with a dairy-free alternative, such as vegan butter, and replace milk with plant-based milk such as soy, almond or oat milk.

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