{"id":15277,"date":"2019-02-16T15:18:27","date_gmt":"2019-02-16T21:18:27","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=15277"},"modified":"2022-06-30T10:42:58","modified_gmt":"2022-06-30T15:42:58","slug":"chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting\/","title":{"rendered":"The Best Chocolate Cupcakes Recipe"},"content":{"rendered":"\n

A strong chocolate taste, moistness, lightness, and perfect dome make this the best chocolate cupcake recipe I’ve ever made. <\/strong>They’re easy enough to make that a total beginner baker can bake them. Most people think that this recipe is better than any cake mix and is just as good – if not better – than the one at their favorite bakery.<\/strong><\/p>\n\n\n\n

They have been tested by over fifty bakers with a huge range of baking expertise. I am so incredibly proud of this recipe; like my perfect vanilla cupcake recipe<\/strong><\/a>, I spent a year developing it.<\/p>\n\n\n

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\"a
This is the best cupcake recipe you’ll find for moist and decadent chocolate cupcakes!<\/figcaption><\/figure>\n<\/div>\n\n\n

UPDATE:<\/strong> This recipe was highlighted by Kitchn as the best chocolate cupcake in a showdown<\/a> with three amazing peers. Read the article to learn all about why this cupcake won – and check out their vanilla cupcake showdown<\/a>, too!<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Chocolate is, unsurprisingly, a key ingredient. After a year of experimentation, I found that the best chocolate flavor comes from a combination of cocoa powder and melted chocolate. <\/strong>Using just one form of chocolate didn’t yield cupcakes with chocolate perfection. Here’s my advice on choosing your chocolate ingredients.<\/p>\n\n\n\n

Cocoa Powder<\/h3>\n\n\n
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Use your favorite cocoa powder to make this best chocolate cupcake recipe.<\/figcaption><\/figure>\n<\/div>\n\n\n

Using different cocoa powders will alter the taste of the cupcakes, but you really can’t go wrong – it’s all chocolate!<\/p>\n\n\n\n

This recipe has been tested with many different kinds of cocoa powder, both Dutch-processed and natural. All varieties work well! If you’ve only ever tried one brand of cocoa powder, I suggest experimenting with some new ones to see which flavor profile you prefer. Some of my favorites are Scharffen Berger Unsweetened Natural Cocoa Powder [paid link]<\/a>, Penzeys Natural Cocoa Powder<\/a>, and Cacao Barry [paid link]<\/a> (when I want something really dark).<\/p>\n\n\n\n

Chocolate<\/h3>\n\n\n
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\"Chocolate
If melting in the microwave, heat the chocolate in short bursts to avoid burning or clumping.<\/figcaption><\/figure>\n<\/div>\n\n\n

The chocolate in these cupcakes doesn’t have to be one typically chosen for baking – any chocolate, bar, chips, or discs that don’t contain mix-ins (like nuts, Rice Krispies, nougat, etc.) will work.<\/p>\n\n\n\n

You can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars.<\/strong> I typically opt for dark.<\/p>\n\n\n\n

When I make these for a special occasion and want something fancy, I reach for chocolate with less sugar and a more complex flavor. A melted Patric Chocolate bar<\/a> yielded my favorite version of these cupcakes to date. I also enjoy using TCHO<\/a>, Scharffen Berger [paid link]<\/a>, and Lily’s sugar-free chocolate [paid link]<\/a>.<\/p>\n\n\n\n

Other Notable Ingredients<\/h3>\n\n\n\n

Oil and Butter<\/strong><\/h4>\n\n\n\n

The recipe uses both oil and butter. The butter should always be unsalted.<\/p>\n\n\n\n

I recommend a neutral oil like canola, vegetable, or safflower.<\/p>\n\n\n\n

While I love using flavored oils in baking, they will change the flavor of these cupcakes. If you want your dessert to take on a totally different taste, experiment with using non-neutral oils (pistachio oil, for example).<\/em><\/p>\n\n\n\n

Sour Cream<\/h4>\n\n\n\n

If you don’t have sour cream in the house, I’ve done extensive testing and found that yogurt works perfectly as a substitute for sour cream<\/a><\/strong>.<\/p>\n\n\n\n

Coffee<\/h4>\n\n\n\n

Coffee is optional in this recipe. Some people love the inclusion of coffee to add a touch of bitterness, but it’s not something you need. I typically leave it off. <\/p>\n\n\n\n

Vanilla Extract<\/h4>\n\n\n\n

Offers some additional sweetness to counteract the decadent chocolate. If you prefer, you can use vanilla bean paste instead.<\/p>\n\n\n\n

How to Make the Best Chocolate Cupcake Recipe<\/h2>\n\n\n
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\"Best
Easy and accessible, any home baker can take this best cupcake recipe and turn out beautiful and delicious desserts from their own kitchen!<\/figcaption><\/figure>\n<\/div>\n\n\n

Tip:<\/span><\/strong> If you’ve never baked a cupcake from scratch before, I suggest you take a minute to read my post on how to make cupcakes<\/strong><\/a>. It covers many of the basics of cupcake making and offers up help troubleshooting problems you may encounter.<\/em><\/p>\n\n\n\n

To begin making the cupcakes, you’ll need to whisk together the dry ingredients<\/strong>: all-purpose flour, baking soda, cocoa powder, and salt.<\/p>\n\n\n\n

Sifting is really important<\/em> when working with cocoa powder as cocoa powder often clumps and won’t properly integrate with the other ingredients without sifting.<\/p>\n\n\n

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\"Sieve
I often find it easier to sift my dry ingredients using a spoon and a sieve.<\/figcaption><\/figure>\n<\/div>\n\n\n

Mix butter and sugar.<\/strong> Because there is only a little butter in the recipe (it calls for both butter and oil), when you mix the butter and sugar together, it will end up looking like wet sand.<\/p>\n\n\n\n

Note: Cupcakes that are made with only only oil lack the flavor that butter provides; without the oil, the cupcakes can end up being too dense.<\/p>\n\n\n

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\"Butter
Using a stand mixer is the easiest and most reliable way to make the best chocolate cupcakes.<\/figcaption><\/figure>\n<\/div>\n\n\n

Mix in the melted chocolate<\/strong>. The easiest way to melt chocolate is to use the microwave. Break or chop the chocolate into small pieces and put it into a microwave-safe bowl. Then, microwave in 20 second bursts, stirring after each burst, until all of the chocolate is melted.<\/p>\n\n\n

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\"Adding
Using both melted chocolate and cocoa powder is what makes this the best chocolate cupcakes recipe!<\/figcaption><\/figure>\n<\/div>\n\n\n

Mix in eggs and egg yolks one at a time<\/strong>. Adding the extra yolks gives the recipe a little more moisture and fat content.<\/p>\n\n\n

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\"Adding
Extra egg yolks ensure that the texture of your cupcakes is moist and tender.<\/figcaption><\/figure>\n<\/div>\n\n\n

Mix in sour cream and oil.<\/strong> The sour cream gives the cupcakes a subtle tang that enhances their flavor while also adding more dairy\/fat to the recipe.<\/p>\n\n\n

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\"Adding
These chocolate cupcakes are enhanced by the subtle addition of sour cream.<\/figcaption><\/figure>\n<\/div>\n\n\n

Mix in the dry ingredients<\/strong> in three additions. Be sure to mix only until just combined. Over-mixing<\/a> can cause the cupcakes to become gummy.<\/p>\n\n\n

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\"Mixing
Be sure to mix in the dry ingredients only to the point of incorporation. Don’t over-mix!<\/figcaption><\/figure>\n<\/div>\n\n\n

Mix in water or brewed coffee<\/strong>. Perfect cupcake batter should be runny. Adding more liquid to the recipe gets it to the correct consistency.<\/p>\n\n\n\n

Many people insist that coffee enhances the flavor of chocolate cupcakes. They say that you can’t taste the coffee; I often can, and the chocolate itself has enough caffeine for me. I wrote the recipe with a choice – you make the call, coffee or not.<\/p>\n\n\n

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\"adding
Adding a bit of extra liquid–whether water or brewed coffee–is one of the tricks that make this the best cupcake recipe.<\/figcaption><\/figure>\n<\/div>\n\n\n

Fill cupcake liners and bake. I find that using an ice cream scoop \/ disher is the best way to fill cupcake liners<\/strong><\/a>.<\/p>\n\n\n

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\"Chocolate
An ice cream scoop is a great way to ensure an even amount of batter goes into every liner.<\/figcaption><\/figure>\n<\/div>\n\n\n

You’ll know that the chocolate cupcakes are done when a toothpick inserted into a cupcake comes out dry and the tops bounce back when lightly touched.<\/p>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

What Type of Frosting Goes Well with Chocolate Cupcakes?<\/h3>\n\n\n
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Chocolate frosted cupcakes are perfect for chocolate lovers, but experiment with all kinds of frosting combinations.<\/figcaption><\/figure>\n<\/div>\n\n\n

You can frost these cupcakes with any frosting<\/strong><\/a> that you choose.<\/p>\n\n\n\n