This post contains affiliate links. Please see our disclosure policy.
My version of the ultimate chocolate cupcake uses both chopped dark chocolate and dutch processed cocoa powder. A moist rich cupcake with a tender crumb that’s easy to make in one bowl, without the need of an electric mixer. The tops bake up perfectly flat for piping on chocolate ganache frosting. This is exactly what I want when I’m craving chocolate cupcakes!
Moist Chocolate Cupcakes!
I tested a lot of versions of this cupcake batter to get to the final one, about twelve iterations if I’m really counting. The result is a moist and fluffy cupcake, with a crumb sturdy enough to hold a thick swoop of frosting, a flat top and rich chocolate flavor. All thanks to a combination of melted dark chocolate and Dutch-process cocoa powder, along with hot coffee and crème fraîche.
Now, I may have gone a bit overboard with the piping, but I’m not sorry about it. My chocolate frosting is rich, lush, and absolutely meant to be eaten by the spoonful. Measure the amount of frosting per cupcake with your heart and make a double batch if needed.
If your love language is similar to mine, aka giving and receiving chocolate, you need to try my decadent chocolate rum cake or this earthy rye chocolate sour cream cake with a chocolate cream cheese frosting. All of these recipes loudly proclaim, THIS is chocolate! You love chocolate. I LOVE YOU. Let’s eat chocolate!
Key Ingredients & Test Notes
- Unsalted Butter and Sunflower Oil: My favorite cakes have both butter and oil in the batter. Butter=flavor and oil=moisture.
- Test Note: I use European style butter with 82% butterfat for a touch of extra richness, but American style butter can be evenly swapped. The sunflower oil can be swapped evenly for vegetable oil.
- Dark Dutch-Process Cocoa Powder: For a dark chocolate colored cupcake with a bold chocolate taste, Dutch cocoa is the way to go!
- Test Note: Since this recipe includes both baking powder and baking soda, you can also use natural unsweetened cocoa powder instead.
- HOT Coffee: Enhances the chocolate, blooms the cocoa powder, and adds moisture to the batter.
- Test Note: Replace brewed coffee with 3 teaspoons of instant espresso powder to 250 grams (1 cup) of boiling hot water.
- Bittersweet Dark Chocolate: Cocoa powder only takes you so far, but the addition of quality chopped 70% dark chocolate takes these cupcakes from good to super chocolatey.
- Dark Brown Sugar and Granulated Sugar: The combo of both sugars adds a balanced level of sweetness. Dark brown sugar provides additional moisture enhancing the chocolate from the added molasses.
- Eggs: Each large egg should weigh 50 grams without the shell.
- Crème Fraîche or Sour Cream: For a bit of tangy acidity and extra body, I’ve added in full fat crème fraîche as opposed to buttermilk. It creates a lovely crumb that’s still light from the addition of four eggs, but sturdy enough to support the chocolate buttercream.
- Test Note: Crème Fraîche will be the most rich, followed by sour cream, and then greek yogurt. Swap evenly for whichever one you have on hand.
step-by-step
- Combine chopped dark chocolate, cocoa powder and boiling coffee into a large mixing bowl. Whisk into a silky smooth liquid chocolate.
- Whisk in the warm melted butter, followed by the oil and vanilla.
- Mix the eggs in one a time until thick and glossy.
- Add in the crème fraîche, to make a lighter creamy chocolate mixture.
- In a separate bowl, whisk together the flour, sugars, salt, baking powder and baking soda. Then, whisk a third of the dry ingredients into the chocolate wet ingredients at a time until just combined.
- Switch to a spatula and scrape the bottom and side of the bowl for a dark pourable bubbly chocolate cake batter. Let the batter rest for about 15 minutes.
- Line a 12-capacity cupcake tin with paper liners. Fill each liner 3/4-full with the chocolate batter. I use a spring loaded ice cream scoop for easy measuring.
- Bake the cupcakes and let cool completely before frosting.
How to Know When Cupcakes are Done
- Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are ready!
- The tops of the cupcake should sprink back when gently pressed with your fingertip.
Jenn’s Tips
- Use High Quality Butter: I prefer to use European style butter with 82% butterfat for the best flavor.
- Rest the Cake Batter: While testing I noticed the cake batter became thicker between my first and second tray of cupcakes. So, I decided to rest the batter before baking the next test batch. This little extra step allows the dry ingredients to fully absorb some of the liquid ingredients, giving the cupcakes a more velvety crumb with level tops.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Moist Double Dark Chocolate Cupcakes
Moist one bowl double dark chocolate cupcakes made with melted chocolate, cocoa powder, and creme fraiche, topped with chocolate ganache buttercream.
Click for Ingredient Details
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Equipment
Recipe Video
Ingredients
Chocolate Cupakes
- 250 grams (2 cups) all purpose flour, 10.5-11% protein
- 200 grams (1 cup) granulated sugar
- 220 grams (1 cup) dark brown sugar
- 2 tsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 50 grams (⅓ cup) 65-70% bittersweet baking chocolate, finely chopped, (1.75 ounces)
- 64 grams (¾ cup) dutch processed cocoa
- 240 grams (1 cup) boiling strong coffee, (or boiling water with 3 teaspoons instant espresso powder)
- 113 grams (½ cup) European style unsalted butter (82% butterfat), melted and warm
- 113 grams (½ cup) sunflower oil
- 200 grams (4 large) large eggs, room temperature
- 2 teaspoons vanilla extract
- 240 grams (1 cup) creme fraiche, room temperature, (or sour cream)
Frosting
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F (180℃). Line a standard 12-cup muffin tin with paper liners.
- In a medium mixing bowl whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Set aside.250 grams all purpose flour, 200 grams granulated sugar, 220 grams dark brown sugar, 2 tsp baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- Place the chopped chocolate and cocoa powder into a large heat proof mixing bowl. Pour in the hot coffee (or espresso powder and water mixture) then stir until smooth.50 grams 65-70% bittersweet baking chocolate, 64 grams dutch processed cocoa, 240 grams boiling strong coffee
- Whisk in the warm melted butter, followed by the oil and vanilla until well combined and glossy.113 grams European style unsalted butter (82% butterfat), 113 grams sunflower oil, 2 teaspoons vanilla extract
- Stir in each egg one a time until fully incorporated, followed by the creme fraiche to create a smooth chocolate pudding like texture.200 grams large eggs, 240 grams creme fraiche
- Slowly whisk in a third of the dry ingredients mixture a time until no flour streaks remain. Switch to a spatula and scrape the sides and bottom of the bowl to make sure everything is folded in. Don't over mix! The batter will be easily pourable, almost like chocolate syrup. Allow the batter to rest for 10-15 minutes before transferring to muffin liners.
- Using a spring loaded large cookie scoop or cup with a spout, fill the muffin liners 3/4 of the way full.
- Place the pan on the middle oven rack and bake for 18-20 minutes or until the tops of the muffins spring back when gently presses with your fingertip. Transfer the pan to a wire rack for about 10 minutes before carefully removing from the pan to cool completely.
- Set cupcakes directly onto the wire rack for at least 1 hour before frosting. Warm cupcakes will cause the buttercream to melt.
- Repeat with remaining cupcake batter. Give the batter that's been sitting a gentle fold with a spatula before filling liners and baking.
Chocolate Buttercream Frosting
- While the cupcakes are cooling make the chocolate frosting. Transfer to a large piping back with desired tip and pipe onto cooled cupcakes.
- One batch of buttercream will be enough for all 24 cupcakes if you pipe with a medium tip or spoon on the frosting. If you choose a large piping tip and add extra frosting you may need two batches.
Notes
- Ingredients Used
- Flour: Gold Medal All Purpose Flour 10.5-11% protein
- Butter: President Unsalted European Style Butter 82% butterfat
- Chocolate: Lindt 70% dark bittersweet chocolate
- Cocoa Powder: Cacao Barry Extra Brute
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
- Storage: Keep unfrosted and frosted cupcakes in an airtight container at room temperature for 3-4 days.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
