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Ultimate Chocolate Cupcakes
These are the BEST chocolate cupcakes – a moist chocolate cupcake recipe made from scratch with a chocolate ganache center and dreamy chocolate frosting.
I have shared approximately one billion (actually, 40) cupcake recipes over the years, but this is the ONLY chocolate-chocolate version you’ll find. I’ve had some chocolate cupcake bases, but those were topped with things like peanut butter frosting, espresso buttercream and salted caramel frosting… then there were the faux Hostess cupcakes, the black-bottom cupcakes and the vegan chocolate cupcakes.
They are all amazing cupcakes, but when you need something fabulously rich and overflowing with chocolate flavor, this recipe is absolutely IT… done and done. I use this recipe anytime I want chocolate cupcakes; I’ve never even been tempted to try other recipes since finding this one.
First things first – the cake part of these cupcakes is phenomenal. It’s often times hard to find a cupcake recipe that not only domes perfectly when baked, but is also moist and tender inside (not dry and crumbly). These are all of that and more; they totally melt in your mouth.
MY OTHER RECIPES To enhance the flavor and the moist texture, a dollop of chocolate ganache is placed on top of the cupcake batter before they are baked. It’s an optional step and you can make the cupcakes with out it, but I highly, highly recommend it (obviously, ha!).
And oh my, the frosting. It’s almost beyond words. Satiny smooth, buttery, just sweet enough and oh-so-chocolatey. I could (and did!) eat it with a spoon. Piled high on those cupcakes, it’s the perfect frosting-to-cupcake ratio for me. I do the whole “go big or go home” when it comes to frosting on cupcakes; no wimpy swirls here, only big, billowy mountains of chocolate frosting.
The way things were meant to be.
A couple of quick notes on this recipe:
- The recipe calls for bread flour, which has a bit more protein than all-purpose flour and helps to keep the cupcakes stable enough for the ganache filling. I always use bread flour (even if I omit the ganache filling, which I do at times), but some readers have reported success using all-purpose flour, as well.
- It’s important not to chill the ganache filling for too long, or it will be too firm and dense, and will sink to the bottom of the cupcakes (see evidence below!). It will still be there, and still be delicious, but will be firmer and lower in the cupcake than intended.
- This is probably the most fabulous chocolate frosting I’ve made and have used it in a number of different recipes; it has corn syrup in it, which turns a lot of people off. I beg you to try it, but if you don’t like or don’t want to make it, then might I suggest my chocolate buttercream frosting. It’s totally different, but would be my #2 option for you.
Do you Need Gluten-Free Chocolate Cupcakes?
While I have not personally created a gluten-free version, here are comments from readers who HAVE turned these into gluten-free cupcakes with success:
My daughter made these, at 11 years old. We made them, with gluten free baking mix, but otherwise followed the recipe and boy were they beyond delish. Just the right consistency in the cake, and the ganache in the center was a lovely addition. She shared them with our friends, and has been commissioned to make some more for them, as they have to eat gluten free…and rarely get such a delicious dessert. Well done! ~Gretchen A.
The best cupcakes ever! I changed them to Gluten Free all purpose flour and one teaspoon on Xantham gum, the best gluten free cupcakes we have every made! Thank you ~Dawn
This coming Sunday is Mother’s Day and I know everyone is clamoring for light, bright, spring-y desserts loaded with fruit, and I have a couple of those coming for you this week, but if your mom (or grandma, aunt, sister, wife, or whoever you are celebrating on Mother’s Day) is a chocolate lover, you can give her no better gift than these amazing cupcakes!
Bake away!
One year ago: Healthier Honey-Fig Scones
Four years ago: Vanilla Bean Ice Cream
Five years ago: Mimosa Truffles
Did you make this recipe?
These cupcakes are a chocolate-lover's dream!
For the Ganache Filling
- 2
ounces
bittersweet chocolate
(finely chopped)
- ¼
cup
heavy cream
- 1
tablespoon
powdered sugar
For the Frosting
- 1¼
cups
unsalted butter, at room temperature
- 1
cup
powdered sugar
- ¾
cup
Dutch-processed cocoa powder
Pinch
of salt
- ¾
cup
light corn syrup
- 1
teaspoon
vanilla extract
- 8
ounces
chocolate
(milk, semisweet or dark, melted and cooled)
Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
- The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.
- The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
Nutritional values are based on one serving
Calories: 619kcal
Fat: 40g
Saturated fat: 26g
Cholesterol: 85mg
Sodium: 179mg
Potassium: 274mg
Carbohydrates: 67g
Fiber: 4g
Sugar: 53g
Protein: 5g
Vitamin A: 14.1%
Calcium: 3.9%
Iron: 14.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on August 20, 2013.
These cupcakes look amazing. Can’t wait ti have an excuse to make them.
Congratulations and welcom home. I am looking forward to any pics of your wedding that you feel you want to share. You mentioned renting a house so I am wondering if Einstein made the trip with you and attended the wedding too.
Thank you, Nancy! Einstein did not make the trip; it was a long drive and I was worried about leaving him in an unfamiliar place alone when we all went out to dinner or to do other things.
Oh my…these cupcakes look SO amazing! Lots of chocolate…I love it!
Best wishes on marrying your CCC. The cupcakes look amazing. Hope we get to see a few pics of the beautiful bride.
The frosting on these cupcakes looks fab!! Yum!
Congratulations!! Looking forward to seeing some pictures.
The cupcakes look incredible! Pinned them.
My usual complaint about cupcakes is too much cake to frosting-this solves that perfectly. And congratulations on the wedding!
Congratulations!! I can’t wait to hear about your wedding. These look like a perfect way to celebrate!
Death by chocolate (cupcakes) … a gorgeous one, too! Looks delicious :)
Yum, these cupcakes look to-die-for! I’m gonna need to find an occasion to make these for! Also…congratulations! From all your postings, you come off as I very sweet person, I sincerely wish you and your new husband the very best life has to offer…here’s to a sweet life ;)
Dear Michelle,
I need to say “congratulations!!!!” Even before I finish reading your post! Wonderful news. All the best to you both.
Radhika
Congratulations on your first post as Mrs.Chief Culinary Consultant :) !
The cupcakes look amazing.
Congratulations! Can’t wait to hear about the wedding! I think he’s a lucky guy! You’ve been missed!
Congrats! I can’t wait to hear more about it!
And man oh man. These cupcakes are absolutely heavenly. And that glossy frosting? Swoon!
Congrats, first of all!!!!!!!!!! You had the least amount of pre-wedding mentions of anyone I’ve ever known in blog world and of avidly reading blogs for 6+ years Ive seen my fair share of bloggers get married. I hope you share a few pics with us from your special day if you’re comfortable with it. I would love to see them!
Next, the cupcakes. Some of your most beautiful photos to date. Just stunning. And the flavor. They sound just incredible. From the moistness to the ganache pre-baking to the beautiful sky-high mounds of frosting. I need to make these. Pinned for sure!
These look like perfection, love the chocolate on chocolate! Congrats on your wedding!
THAT FROSTING LOOKS AMAZING. Like, the perfect chocolate frosting.
Congratulations! Hope you had a great day, and are enjoying married life so far!
These cupcakes look fantastic – I’ll try them soon!
These look so decadent and chocolatey – just gorgeous cupcakes! Congrats on being a newlywed and hope your wedding and honeymoon were just perfect.
?Could I sub the bread flour with white whole wheat or AP flour? I really want to try these because the vanilla cupcake and frosting recipe you shared was amazing.
Hi Linsey, I don’t recommend substituting something else for the bread flour – it helps with the gluten development and final structure/texture of the cupcakes.
Hi Michelle congratulations on being a newlywed!
Regarding the bread flour we don’t have that in Ecuador, what would you advise to do???
Maria and Linsey, I rarely/never have bread flour on hand, and I always use AP flour. Sure, they might not always have that PERFECT texture, but I never notice a huge difference and always get loads of compliments! :) So in my opinion, while bread flour would be the best, subbing AP flour for bread flour won’t ruin recipes.
Good to know! Thanks Jess!
I just made these using regular white flour. I couldn’t find bread flour in Australia. They turned out amazing!
You used regular ap flour? Did you do the gardenache filling?
If it’s the same in Oz as in the UK it’s just “Strong Flour”.
What is bread flour? I regular flour, cake flour and self-rising flour. None of these will work?
Hi Denise, Bread flour is a flour with a higher protein content. In the U.S. you can find it in virtually any grocery store.
Denise, I always use regular AP flour, and I never notice too much of a difference. You can definitely use regular flour, or maybe even cake flour – I have never used cake flour but seeing as this is a cake recipe it only makes sense that you could use it :)
I would not sub “cake” flour as is on the opposite end of the protein spectrum as Bread flour-hence it’s use to bring about a delicate crumb structure in pastries!
Yes u can I’ve done that and it was amazing
Yes definitely! I’ve done it! Still totally amazing
Wow!!! Congratulations!!! I’ve been reading your blog for a couple of years, so I almost feel like a friend just got secret hitched. I can’t wait for you to share more of the story. These cupcakes look amazing, and that frosting is just ridiculous. Congratulations again. Wishing you a life of aloha.