The Best Chocolate Cupcake
This is The Best Chocolate Cupcake Recipe to try. Learn how to make chocolate cupcakes with chocolate ganache frosting. An easy cupcake recipe which makes moist and rich cupcakes just like our Moist Caramel Cupcakes
Are you looking out for the best ever chocolate cupcake recipe? If yes !! You need to stop right here. This is a foolproof recipe I’ve been making for years and they never fail. Just like a cupcake needs to be, these are moist, rich and delicious with a creamy decadent frosting on the top
How to make chocolate cupcakes ?
3 parts to a good cupcake – Deliciously rich cake batter with a creamy frosting and sugar syrup to make sure these cupcakes turn moist
The cupcake batter is easy to make and has a good balance of flavors like cocoa powder and coffee. This Cupcake recipe yields moist crumbs
The ganache is a simple chocolate frosting made with cream and chocolate. When topped over cupcakes, it takes a regular cupcake to the next level
Sugar syrup is a combination of sugar and water boiled until the sugar dissolves. Cupcakes injected with a little bit of sugar syrup are moist, infact they stay moist for a long period of time
If your looking for a frosting free recipe, try our Chocolate Coffee Walnut Cupcakes without a frosting
Ingredients to make The Best Chocolate Cupcake
Butter
Butter based cupcakes are always tastier than oil based one’s. I’m obsessed with using salted Amul Butter for most of my cakes and that’s one reason they turn out delicious. Try it to know it !!
Castor Sugar
Castor sugar is regular sugar but fine. Also known as breakfast sugar. If you prefer using regular granulated sugar for this recipe, go ahead !
Eggs
Eggs are what makes these cupcakes soft and fluffy. Use flax seed egg to create an egg-free version to these cupcakes
Coffee
Chocolate and coffee is a match made in heaven. Adding a little bit of instant coffee to these cupcakes gives it a delicious taste and aroma. Feel free to skip it if your not obsessed with coffee
Flour
Like most cupcake recipes, this one has all purpose flour too. It’s why these cupcakes turn fluffy. Substituting the flour with healthier flour versions is possible but do not expect the same texture like these cupcakes
Cocoa powder
An essential ingredient to add a tinge of chocolate to the cupcake batter. Using dark rich cocoa will give you a richer taste. I like unsweetened dutch processed cocoa powder, feel free to use natural cocoa powder too if you’d like
For the frosting
Compound chocolate
Chopped chocolate is needed to make the ganache frosting for these little cupcakes. Using compound chocolate will ensure the frosting sets at room temperature and also remains well in humid weather conditions. If using pure chocolate, add 100 grams more pure chocolate callets to the recipe. This will ensure the ganache thickens just like the compound chocolate version
Cream
Heavy cream or double cream is what we require to make our ganache. Do not over boil the cream or heat it on high flame, this will burn the cream, this will give a weird after taste to the ganache frosting
Secret to moist cupcakes
Many bakers won’t tell you the secret to moist and soft cupcakes. It is not just the good spongy cake or moist frosting. Cupcakes get its moist texture from the injected sugar syrup
It’s simple, boil sugar and water together until the sugar dissolves. Cool and inject this liquid into cupcakes to keep them moist
This is an optional step but trust me, its worth it !!
Recipe Card – The Best Chocolate Cupcake
Ingredients
For the cupcake batter
- 115 grams salted butter, room temperature 1 stick
- 200 grams castor sugar
- 2 large eggs
- 40 ml hot water
- 1 tsp instant coffee powder
- 60 ml milk
- 190 grams all purpose flour
- 60 grams cocoa powder
- 1 tsp baking soda
For the frosting
- 100 ml full-fat cream
- 200 grams dark compound chocolate, roughly chopped
For the sugar syrup
- 60 grams granulated sugar
- 120 ml water
Instructions
For the sugar syrup
- Combine sugar and water together, cook on medium heat until sugar melts. Once the sugar melts, take it off the gas and let it come to room temperature before injecting into cupcakes
For the chocolate frosting
- Take a pan, add the heavy cream and cook on slow flame until the cream heats up. Take it off the gas, add the chopped chocolate and mix well until melted. Put this mixture back on low heat if not melted completely. You can do the same process in the microwave instead of a pan on the gas. Once the mixture is creamy and the chocolate has melted, cover it and keep it for 5 to 6 hours at room temperature. That's your chocolate ganache
For the chocolate cupcakes
- Combine the coffee powder and hot water together. Mix well and set aside
- In a bowl, sieve all purpose flour, baking soda and cocoa powder together, Mix well and set aside
- Next, in another bowl, combine butter and sugar together. Beat well. Add the eggs one at a time. Next, add the coffee mixture and milk to the batter along with the flour mixture, a little at a time. Make a smooth cake batter and pour these in cupcake liners, a little less than 3/4th in each liner
- Tap and put the cupcakes to bake at 180 degrees C for 15 to 20 mins or until an inserted skewer comes out clean. Let the cupcakes come to room temperature before decorating
- Next, using a syringe fill it with sugar syrup and inject it into each cupcakes. Do not over add the sugar syrup, the cupcake will become soggy, add a about a tablespoon of sugar syrup to each cupcake
- Next using a spoon apply some chocolate ganache frosting over the cupcakes. You can even pipe the frosting with a nozzle bag. Once done, serve immedietely or let it sit in the fridge and serve when needed
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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