Soft, supple, and moist chocolate cupcakes with rich chocolate flavor, smooth, not-too-sweet dark chocolate buttercream, and dark chocolate glaze.
INGREDIENT
For the batter:– 1 ½ cups 215g all-purpose flour– 2 tablespoon 12g cocoa powder (I prefer this one)– 1 ½ teaspoon baking powder– ½ teaspoon baking soda– ½ teaspoon salt– ½ cup 113g unsalted butter, at room temperature– 1 ¼ cups 250g granulated sugar– 3 oz 85g unsweetened chocolate, melted and cooled– 2 large eggs, at room temperature– ¼ cup 60ml full fat sour cream, at room temperature– 1 teaspoon 5ml pure vanilla extract– 1 cup 237ml whole milk, at room temperature
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INGREDIENT
For the frosting:– ⅔ cup 150g unsalted butter, very soft– 2 cups 240g icing sugar, divided– 4 tablespoon 60ml 35% whipping cream, divided– 1 teaspoon 5ml pure vanilla extract– pinch of salt– 4 oz 113g unsweetened chocolate, melted and cooledFor the glaze:– 2 oz 56g dark chocolate finely chopped– 2 tablespoon 30ml water– 2 teaspoon 10ml corn syrup
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INSTRUCTION
Heat the oven to 350°F. Two 12-cup paper-lined muffin pans. Sift and blend flour, cocoa powder, baking powder, baking soda, and salt in a medium basin.
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Step 1
Beat butter on medium-high speed with an electric hand mixer for 10 seconds in a large bowl until creamy. Add both sugars and beat 2 minutes until frothy. Stirred chocolate medium-fast, cooled.
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Step 2
Mix one egg. High-speed whisk eggs and batter for 10 seconds. For a thick batter, whip sour cream and vanilla for 20–30 seconds on high. Mix one-third flour mixture on medium-low.
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Step 3
Add half the milk and stir almost completely. Stir in remaining milk after half flour. Avoid beating for 15 seconds without adding. Add the remaining flour mixture last. Scrape bowl and beat 5 seconds on medium-high.
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Step 4
Avoid overworking delicate crumb. Fill 2/3 lined muffin cups with batter. Bake the cakes for 16–20 minutes until a toothpick inserted into the center comes out clean. Cool cakes fully on wire racks.
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Step 5
To make frosting, mix soft butter, 1 ½ cups icing sugar, and 2 tsp cream. Make creamy. Add vanilla and salt. Beat. Beat remaining 2 tablespoons of cream after mixing cooled melted chocolate on low.
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Step 6
Beat in the remaining ½ cup of icing sugar until smooth. Do not overbeat or the chocolate will solidify and become gritty, making it unsuitable for spreading.
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Step 7
The glaze is made by melting chocolate, water, and corn syrup in a small pot over low heat. Stop cooking and cool. Apply a lot of frosting to each cupcake with an offset spatula or piping bag, then drizzle with cooled chocolate glaze.