Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting

These Ultimate Chocolate Cupcakes are rich, moist, and topped with a fluffy chocolate cloud frosting. Indulge in this delightful treat!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 servings

Course: Dessert

Cuisine: American

For the Cupcakes:

1 cup sugar This provides the sweetness we all love.
1 cup all-purpose flour The base for our cupcakes.
1/2 cup 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 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.

For the Frosting:

1 cup unsalted butter softened, the base of our frosting.
1 1/4 cups powdered sugar sifted, sweetens and thickens the frosting.
1/2 cup 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.

Directions:

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!

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.