Print
Chocolate cupcakes with a silky smooth chocolate frosting and sprinkles.

Ultimate Chocolate Cupcakes

These cupcakes are a chocolate-lover's dream!
Course Dessert
Cuisine American
Prep 30 minutes
Cook 19 minutes
Chilling time 1 hour
Total 1 hour 50 minutes
Servings 12 cupcakes
Calories 619 kcal
Author Michelle

Ingredients

For the Ganache Filling

  • 2 ounces bittersweet chocolate finely chopped
  • ¼ cup heavy cream
  • 1 tablespoon powdered sugar

For the Cupcakes

  • 3 ounces bittersweet chocolate finely chopped
  • cup Dutch-processed cocoa powder
  • ¾ cup hot coffee
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

For the Frosting

  • 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
US Customary - Metric

Directions

  1. 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.
  2. 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.
  3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
  4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
  5. 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.
  6. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Ultimate Chocolate Cupcakes
Amount Per Serving
Calories 619 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 26g163%
Cholesterol 85mg28%
Sodium 179mg8%
Potassium 274mg8%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 53g59%
Protein 5g10%
Vitamin A 705IU14%
Calcium 39mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.