Description
These rich and moist chocolate cupcakes are made with a touch of coffee to enhance the chocolate flavor, topped with a silky chocolate buttercream frosting. Perfect for any celebration or a decadent treat to satisfy your chocolate cravings.
Ingredients
Scale
Cupcake Batter
- 120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee)
- 200 g granulated sugar
- 50 g unsweetened Dutch cocoa powder
- 160 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g sour cream (14-18%, room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
Chocolate Buttercream
- 200 g butter (room temperature)
- 275 g powdered sugar
- 50 g unsweetened Dutch cocoa powder
- 1 1/4 tsp vanilla extract
- 2–3 tsp whole milk (room temperature)
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 160ºC (320ºF) on conventional setting and line a 12-cup cupcake tray with cupcake liners to ensure easy removal and mess-free baking.
- Prepare Coffee: Brew the coffee or measure out water with instant coffee and allow it to cool slightly while you prepare other ingredients, which enhances the chocolate flavor.
- Mix Dry Ingredients: In a large bowl, combine all dry ingredients—granulated sugar, cocoa powder, flour, baking powder, baking soda, and salt—and stir well to mix thoroughly.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and the warm coffee until just combined, taking care not to overmix to keep the batter light.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, gently stirring to combine until the batter is smooth and free of lumps.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes to set, then carefully remove them and place on a wire rack to cool completely before frosting.
- Prepare Buttercream: Sift powdered sugar and cocoa powder together to remove lumps for a smooth frosting texture.
- Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the butter on medium/high speed for 4 minutes until creamy and fluffy, scraping down the bowl edges once.
- Add Sugar and Cocoa: On low speed, gradually add the sifted powdered sugar and cocoa powder mixture, along with vanilla extract and milk in two separate additions, mixing fully after each until smooth and creamy.
- Final Mix: Scrape down the sides again and beat on low speed for 2 more minutes to fully incorporate all ingredients and achieve a light, fluffy texture.
- Pipe and Decorate: Transfer the buttercream to a piping bag fitted with a star tip (such as Wilton 1A). Pipe the frosting onto cooled cupcakes, then create a small indent at the top with the back of a teaspoon and decorate with chocolate sprinkles for a finishing touch.
Notes
- Using warm coffee intensifies the chocolate flavor without imparting a coffee taste.
- Room temperature ingredients help achieve better mixing and a smoother batter and frosting.
- Don’t overmix the batter to maintain cupcake tenderness.
- You can substitute vegetable oil with canola oil or light olive oil if preferred.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Chocolate sprinkles or shavings add a delightful decorative and textural contrast but are optional.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, chocolate buttercream, easy chocolate dessert, moist chocolate cupcakes, coffee enhanced chocolate
