Ultimate Chocolate Cupcakes

Super decadent ultimate chocolate cupcakes. These dark chocolate cakes filled with milk chocolate and topped whipped chocolate ganache.

You have not officially celebrated Valentine’s Day until you’ve enjoyed a great deal of chocolate! A dozen of these rich chocolate cupcakes will definitely fill the quota.

Why This Recipe Works

These are the ultimate chocolate cupcakes: moist dark chocolate cakes with a hidden milk chocolate filling tucked underneath a generous topping of whipped chocolate ganache frosting. It’s the ultimate treat for any chocolate fan.

This recipe makes one dozen (exactly 12 cupcakes)! Easily double or triple the recipe to accommodate your needs.

The rich chocolate notes come from a combination of unsweetened cocoa powder, strong coffee (or espresso) and melted dark chocolate. Be sure to use dark chocolate labeled between 60-80% cocoa.

Chocolate less than 55% cacoa will result in a very sweet cupcake. 60% chocolate is labeled as bittersweet chocolate. Anything over 80% will be quite bitter.

For an added festive touch, garnish the frosted chocolate cupcakes with gum paste red hearts. Alternatively, use colorful sprinkles or jimmies.

Ingredients and Substitutions

The chocolate cupcake batter requires all-purpose flour, baking soda, granulated sugar, eggs, and vanilla. In additional, you will need:

• Dark Chocolate: For best results, stick to bittersweet or dark chocolate labeled 60-80% cacao. Semi-sweet or milk chocolate will result in a very sweet cake. Use chopped chocolate, chocolate bars, or chocolate chips (morsels).
• Cocoa Powder: Use any kind of unsweetened cocoa powder (natural or Dutch-processed). Dutch-processed cocoa powder will have a smoother, less acidic flavor compared to natural cocoa powder.
• Strong Coffee: Use strong brewed coffee or espresso. This adds depth and richness to the cake. You can make a small amount of strong coffee using instant coffee.
• Salt: A small amount of kosher salt rounds out the flavors. It helps to enhance the sweetness and complexities of the chocolate cake.
• Oil: Use any neutral flavored oil such as vegetable oil, canola oil, or avocado oil. Oil instead of butter will ensure a very moist, soft cake crumb.
• Vinegar: Distilled white vinegar reacts with the baking soda to leaven the chocolate batter. The small amount of vinegar will not make the cupcakes sour.

Recipe Variations

Easily customize these chocolate cupcakes by switching out the frosting. These following frosting variations pair wonderfully with the rich chocolate cake.

Chocolate Peanut Butter: Frost the chocolate cupcakes with creamy peanut butter buttercream. Drizzle melted chocolate on top, sprinkle chocolate jimmies, or garnish with mini chocolate chips.

Chocolate Strawberry: Pair these chocolate cupcakes with a sweet strawberry buttercream. For a decadent touch, garnish the frosted cupcake with a chocolate dipped strawberry!

American Buttercream: Keep it simple with with frosting made of softened butter, powdered sugar, and unsweetened cocoa powder. This classic chocolate cake is frosted with chocolate American buttercream.

Swiss Buttercream: This stable chocolate frosting is made by whipped softened butter into Swiss meringue. It’s less sweet, silkier, and lighter in texture an American buttercream.