Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting
There’s something almost magical about chocolate cupcakes that makes them a universal favorite. These Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting are the epitome of rich, moist, and decadent. Perfectly balanced with a chocolatey goodness that’s complemented by a light and airy frosting, these treats are sure to impress friends, family, and even yourself! Whether you’re celebrating a special occasion or simply indulging your sweet tooth, these cupcakes are a must-bake.
Why It Works Every Time
The secret to these cupcakes lies in the combination of ingredients and the technique used. The use of both baking soda and baking powder ensures a perfect rise, while the buttermilk adds moisture and a slight tang that elevates the chocolate flavor. Hot brewed coffee deepens the chocolate taste without adding any coffee flavor, and the addition of sour cream in the frosting creates a luscious texture that is impossible to resist. Each bite is a perfect blend of rich chocolate and airy sweetness, making these cupcakes unforgettable.
Gather These Ingredients
- 1 cup (200 grams) sugar – This provides the sweetness we all love.
- 1 cup (125 grams) all-purpose flour – The base for our cupcakes.
- 1/2 cup (60 grams) dark or Dutch-processed cocoa powder – For deep chocolate flavor (mix in a tablespoon of black cocoa for color).
- 1 teaspoon baking soda – Helps the cupcakes rise.
- 1/2 teaspoon baking powder – Works alongside baking soda for a perfect lift.
- 1/2 teaspoon kosher salt – Enhances all the flavors.
- 1 large egg, at room temperature – Binds the ingredients together.
- 1/2 cup buttermilk – Adds moisture and tang.
- 3 tablespoons hot brewed coffee – Deepens the chocolate flavor (or use hot water).
- 1/3 cup vegetable oil or light olive oil – Keeps the cupcakes moist.
- 2 teaspoons vanilla extract – Adds warmth and flavor.
- 1 cup (2 sticks) unsalted butter, softened – The base of our frosting.
- 1 1/4 cups (150g) powdered sugar, sifted – Sweetens and thickens the frosting.
- 1/2 cup (60g) dark or Dutch-processed cocoa powder – For a chocolatey frosting (2 tablespoons black cocoa for color).
- 1/4 cup full-fat sour cream, at room temperature – Adds creaminess to the frosting.
- 3 tablespoons hot water – Helps blend the frosting smoothly.
- 1 teaspoon vanilla extract – Enhances the frosting flavor.
- Pinch fine sea salt – Balances sweetness.
- 5 ounces dark chocolate (60-70%), melted and cooled to lukewarm – Elevates the frosting to another level.
Recommended Tools
- Muffin tin – Essential for shaping your cupcakes.
- Paper liners – For easy removal and a pretty presentation.
- Mixing bowls – For combining ingredients.
- Whisk – To ensure a smooth batter.
- Electric mixer – For fluffy frosting and well-mixed batter.
- Cooling rack – To properly cool your cupcakes.
- Sifter – For a lump-free dry ingredient mixture.
Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the egg, buttermilk, hot brewed coffee, vegetable oil, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Chocolate Cloud Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until combined. Add the sour cream, hot water, vanilla extract, and a pinch of salt. Beat on high speed until fluffy and smooth.
Step 7: Incorporate the Melted Chocolate
Once the cupcakes are completely cool, fold in the melted dark chocolate into the frosting mixture until well blended.
Step 8: Frost the Cupcakes
Using a piping bag or a spatula, generously frost each cupcake with the chocolate cloud frosting. Feel free to get creative with your piping technique for a beautiful finish!
Dairy-Free/Gluten-Free Swaps
- Use almond milk or oat milk instead of buttermilk.
- Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- For gluten-free cupcakes, swap the all-purpose flour with a gluten-free flour blend.
- Use dairy-free butter for the frosting and ensure the chocolate is dairy-free.
Author’s Commentary
Creating the Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting is not just about baking; it’s an experience. The aroma that fills your kitchen when the cupcakes are baking is truly unforgettable. These cupcakes are perfect for any celebration or just a cozy night in with a good book. I love serving them with a glass of cold milk or a cup of coffee. Each bite is rich, indulgent, and utterly satisfying. You can never go wrong with chocolate, and these cupcakes are a testament to that!
Storage Pro Tips
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the unfrosted cupcakes for up to 3 months. Thaw at room temperature and frost before serving.
- Keep frosting in the refrigerator in an airtight container for up to a week; re-whip before using.
- To maintain the best texture, avoid stacking frosted cupcakes directly on top of each other.
Your Top Questions
Can I use other types of cocoa powder?
Yes! While this recipe calls for dark or Dutch-processed cocoa powder, you can certainly use regular unsweetened cocoa powder. Just keep in mind that the flavor may be slightly less intense.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by stirring 1 tablespoon of vinegar or lemon juice into a cup of milk. Let it sit for about 5 minutes until it thickens slightly.
How can I make these cupcakes less sweet?
If you prefer a less sweet cupcake, you can reduce the sugar in the cupcake batter by 1/4 cup. For the frosting, you can also reduce the powdered sugar to taste, but keep in mind that it may affect the texture.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips to the batter is a delicious way to enhance the chocolate flavor. Just fold in about 1/2 cup of chocolate chips before pouring the batter into the muffin tins.
Cook This Next
- Chocolate Lava Cake – A rich and gooey dessert that chocolate lovers will adore.
- Red Velvet Cupcakes – A classic favorite with a delightful cream cheese frosting.
- Classic Vanilla Cupcakes – Perfect for any occasion and pairs beautifully with any frosting.
- Banana Bread with Chocolate Chips – A moist and flavorful bread that’s great for breakfast or dessert.
That’s a Wrap
These Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting are a true chocolate lover’s dream. With their rich flavor, moist texture, and fluffy frosting, they are sure to become a staple in your baking repertoire. Whether you’re baking for a special occasion or just to satisfy your cravings, these cupcakes will not disappoint. So, roll up your sleeves, gather your ingredients, and treat yourself to a batch of these heavenly delights. Happy baking!
Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Step 3: In another bowl, whisk together the egg, buttermilk, hot brewed coffee, vegetable oil, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Step 5: Divide the batter evenly among the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until combined. Add the sour cream, hot water, vanilla extract, and a pinch of salt. Beat on high speed until fluffy and smooth.
- Step 7: Once the cupcakes are completely cool, fold in the melted dark chocolate into the frosting mixture until well blended.
- Step 8: Using a piping bag or a spatula, generously frost each cupcake with the chocolate cloud frosting. Feel free to get creative with your piping technique for a beautiful finish!
Notes
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the unfrosted cupcakes for up to 3 months. Thaw at room temperature and frost before serving.
- Keep frosting in the refrigerator in an airtight container for up to a week; re-whip before using.
