The perfect cupcake for any chocolate lover! Ultimate chocolate cupcakes are deliciously moist with a delicate crumb. Swirled high with an ultra creamy milk chocolate frosting.
These chocolate cupcakes definitely live up to their name and as the title describes, they are ultimately good. I’ll never need to find a new chocolate cupcake recipe ever again and neither will you.
Made with combination of dark chocolate and cocoa powder for intense chocolate flavour. I usually just add cocoa powder to my chocolate cupcake, but this time I wanted to elevate the flavour by adding even more chocolate to the mix!
The cake itself has a perfect crumb texture. It’s rich, chocolaty and fluffy and will stay moist for days without becoming dry. The cupcakes when baked have a perfect domed appearance, which is something quite hard to find with most cupcake recipes.
The next step is to make the frosting. It wouldn’t be a cupcake without the buttercream after all!
These cupcakes will pretty much suit any frosting you could think of. This time I went for a classic milk chocolate buttercream. My milk chocolate buttercream recipe is unbelievably delicious and extremely simple to prepare.
To make it, cream the butter until softened and then add icing sugar. I get a lot of questions from readers asking me to help with their buttercream dilemmas. The most common question is regarding the texture of buttercream, for example why it’s grainy and not smooth. My top tip is to sift your icing sugar for the best buttercream free of any lumps and also remember to add the icing sugar in batches to ensure even mixing.
Continue to mix the butter and icing sugar for about two minutes or until the frosting is fluffy and has lightened in colour. Finally, add the cream, vanilla and the melted chocolate and beat until smooth.
This buttercream has just the right balance of sweetness and isn’t too rich. You can see from the pictures how creamy and smooth it is. I did in fact eat a few spoonfuls from the bowl before decorating the cupcakes.
I’m addicted to this frosting and now these chocolate cupcakes. I cannot wait to bake my next batch!
85g (3 ounces) dark chocolate, finely chopped
40g (1/3 cup) cocoa powder
1 teaspoon instant coffee granules or powder (optional)
180ml (3/4 cup) boiling water
105g (3/4 cup) bread flour (can be substituted with plain/all-purpose flour)
150g (3/4 cup) caster sugar
½ teaspoon salt
½ teaspoon bicarbonate of soda (baking soda)
6 tablespoons vegetable oil
2 large free-range eggs, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
Milk Chocolate Buttercream:
227g (1 cup) unsalted butter, softened
300g (3 cups) icing sugar (confectioners), sifted
4 tablespoons (60ml) double cream
½ teaspoon vanilla extract
175g (6 ounces) milk chocolate, melted and cooled
- To make the cupcakes: Place the chopped chocolate, cocoa powder and coffee granules/powder (if using) in a medium mixing bowl. Pour the boiling water over and whisk until smooth and all the chocolate has melted. Place in the fridge for 20 minutes.
- Meanwhile, preheat oven to 180°C / 160 Fan / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases. In a large mixing bowl, whisk together the flour, sugar, salt and bicarbonate of soda until thoroughly combined. Whisk the oil, eggs, vinegar and vanilla into the now cooled chocolate mixture. Finally, add the dry ingredients and whisk until you have a smooth batter.
- Divide the batter between the paper cases – I find using an ice cream scoop best for doing this as it makes less mess. Bake for 17-19 minutes or until the cupcakes are well risen and a cake tester comes out clean when inserted into the centre. Leave to cool in the tin for 5-10 minutes then transport to a wire rack to finish cooling completely.
- To make the buttercream: Cream the butter for about a minute or two to soften. Now add the sifted icing in two batches and beat for another 2 minutes until the frosting is fluffy and light. Add the cream and vanilla and beat again until combined.
- Finally mix in the melted chocolate. Frost and decorate the cupcakes as desired. The cupcakes will keep in an airtight container at room temperature for up to 3 days.
- Use the best quality chocolate you can afford.
- If you’re not a fan of coffee you can substitute the coffee with water. You can’t really taste the coffee, but it intensifies the chocolate flavour.
- When making the frosting remember to sift your icing sugar and add the sugar in batches to ensure you create a smooth textured frosting.
- Feel free to decorate the cupcakes with a different frosting flavour like classic vanilla or something fruity like strawberry or raspberry.
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