Ultimate Chocolate Cupcakes

Rich and Delicious

Make sure you grab a glass of milk to go with these cupcakes. They are RICH! I didn’t think I would be able to eat an entire cupcake by myself. I told Caleb I would share with him, but I ended up eating every last crumb. He had to get his own:) They are rich, but not too rich. I could devour one any day!

This Ultimate Chocolate Cupcake recipe is perfect for any celebration. I will be requesting them for my birthday! And if you don’t have anything to celebrate, think again. Every day is a celebration, especially when you have Ultimate Chocolate Cupcakes. They are the BEST. Enjoy!

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• Flourless Chocolate Cake
• Chocolate Sour Cream Bundt Cake
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• Cookies and Cream Cupcakes
• Pumpkin Cupcakes

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Desserts

Ultimate Chocolate Cupcakes

The BEST chocolate cupcakes you will ever eat.

4.43 from 35 votes

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 28

Cook ModePrevent your screen from going dark

Ingredients  

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For the cupcakes:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch processed cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the chocolate ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For the chocolate buttercream frosting:

• 1 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted and cooled to room temperature
• 1 1/2 cups mini chocolate chips, for decorating, optional

Instructions 

• Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside.
• In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don’t over mix.
• Fill liners about ½ full with batter. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.
• While the cupcakes are cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy.
• To make the chocolate ganache, add the chocolate chips to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
• Place the frosting in a pastry bag. Spoon the ganache onto the center of the cupcake. Spread to the edge of the cupcake. Let the cupcakes sit until the ganache firms up, about 5 minutes. Pipe chocolate buttercream frosting over the ganache. Decorate with mini chocolate chips, if desired.
• Note-if you want to pipe a high frosting swirl on the cupcakes, you might need to double the frosting recipe. It just depends on how high you go with the frosting.

Nutrition

Calories: 363kcal, Carbohydrates: 44g, Protein: 3g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 38mg, Sodium: 161mg, Potassium: 159mg, Fiber: 2g, Sugar: 34g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg

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