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.
Servings: 24 standard cupcakes
Equipment
Ingredients
Chocolate Cupakes
- 250 grams all purpose flour 10.5-11% protein
- 200 grams granulated sugar
- 220 grams dark brown sugar
- 2 tsp baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 50 grams 65-70% bittersweet baking chocolate finely chopped
- 64 grams dutch processed cocoa
- 240 grams boiling strong coffee (or boiling water with 3 teaspoons instant espresso powder)
- 113 grams European style unsalted butter (82% butterfat) melted and warm
- 113 grams sunflower oil
- 200 grams whole eggs room temperature
- 2 teaspoons vanilla extract
- 240 grams 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 whole 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.
Video
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.