Chocolate Cupcakes

There’s something truly magical about baking Chocolate Cupcakes. I still remember the first time I attempted to make them. I was a teenager, and my younger sibling had a birthday coming up. I wanted to surprise them with a homemade treat. As I gathered my ingredients, the rich aroma of cocoa filled my kitchen, drawing me in like a sweet promise of joy. The Chocolate Cupcakes I created that day were not just a dessert; they were a labor of love, sprinkled with laughter and a few floury mishaps. As I frosted them, I couldn’t help but smile, imagining my sibling’s delighted face. Since then, Chocolate Cupcakes have become a staple in our family celebrations, each batch telling a story of love and togetherness.

Ingredients You’ll Need for Chocolate Cupcakes

When it comes to baking Chocolate Cupcakes, using high-quality ingredients makes all the difference. Let’s take a look at the key players that work together to create this delicious treat.

• ¾ cup natural cocoa powder – This is the star ingredient that gives these cupcakes their rich chocolate flavor.
• ⅔ cup boiling water – Helps to bloom the cocoa, enhancing its flavor.
• 1 cup buttermilk – Adds moisture and tenderness to the cake.
• 1¾ cups all-purpose flour – The backbone of the cupcake structure.
• 1½ teaspoons baking soda – Provides the lift needed for a fluffy texture.
• ½ teaspoon salt – Balances the sweetness and enhances flavors.
• ¾ cup unsalted butter, room temperature – Adds richness and helps create a tender crumb.
• 1 cup sugar – Sweetens the cupcakes, making them irresistible.
• ½ cup brown sugar – Adds depth and moisture to the cake.
• 3 large eggs – Provides structure and richness.
• 2 teaspoons vanilla extract – Enhances the overall flavor profile.
• 6 tablespoons unsalted butter, room temperature – For the frosting, adds creamy texture and flavor.
• 1½ cups confectioners’ sugar – Sweetens the frosting and gives it a smooth consistency.
• 1 cup marshmallow creme – Adds a sweet and fluffy filling to the cupcakes.
• 1 teaspoon pure vanilla extract – For added flavor in the filling.
• 2 tablespoons heavy cream – Helps achieve the desired frosting consistency.
• 8 oz cream cheese, room temperature – Adds tanginess and creaminess to the frosting.
• ½ cup unsalted butter, room temperature – For the frosting, adds richness.
• 2 teaspoons vanilla extract – Enhances the frosting flavor.
• ½ cup unsweetened cocoa powder – For a chocolatey frosting.
• 3 to 4 cups confectioners’ sugar – Adjust based on desired sweetness and consistency.
• gold cupcake gems – Optional for decoration.

Cooking Method for Chocolate Cupcakes

Baking Chocolate Cupcakes is a joyful process that fills your kitchen with the most delightful aroma. Let’s get started on these delicious treats!

1. Preheat your oven to 350°F. It’s important to ensure that your oven is hot enough before you start baking, as this helps the cupcakes rise properly. While the oven heats, line standard muffin cups with cupcake paper liners or grease them with butter and dust with flour. This prevents sticking and ensures easy removal.
2. In a medium bowl, place ¾ cup natural cocoa powder and slowly whisk in ⅔ cup boiling water until fully incorporated. This step is crucial as it helps to bloom the cocoa, enhancing the chocolate flavor. Let the mixture cool slightly.
3. Whisk in 1 cup buttermilk to the cocoa mixture. This will add moisture and tanginess to the cupcakes, balancing the sweetness.
4. In a separate large bowl, whisk together 1¾ cups all-purpose flour, 1½ teaspoons baking soda, and ½ teaspoon salt. This dry mixture ensures an even distribution of the leavening agent, resulting in a perfectly risen cupcake.
5. In the bowl of a mixer fitted with a paddle attachment, beat ¾ cup unsalted butter and both sugars (1 cup sugar and ½ cup brown sugar) on medium speed until combined and fluffy. This process is known as creaming, and it incorporates air into the butter, resulting in a lighter cupcake.
6. One at a time, add 3 large eggs to the mixture, beating well after each addition. This helps to emulsify the mixture and ensures that everything is combined smoothly. Add 2 teaspoons vanilla extract with the last egg.
7. Reduce the speed to low and add the flour mixture in three additions, alternating with the cocoa-buttermilk mixture in two additions, starting and ending with the dry ingredients. This method prevents overmixing and helps to keep the cupcakes tender.
8. Divide the batter among the prepared muffin cups, filling them about three-quarters full. This will allow room for the cupcakes to rise without overflowing.
9. Bake the cupcakes for about 20 minutes, until they are puffed, slightly springy to the touch, and a toothpick inserted into the center comes out clean. This ensures that your cupcakes are perfectly baked.
10. Let the cupcakes cool slightly in the pan, then remove them and transfer to wire racks to cool completely. Cooling is crucial as it prevents the frosting from melting when applied.
11. Meanwhile, prepare the frosting. In a large bowl, place 6 tablespoons unsalted butter and 1½ cups confectioners’ sugar. Beat on medium speed until lightened and fluffy.
12. Add 1 cup marshmallow cream, 1 teaspoon pure vanilla extract, and 2 tablespoons heavy cream. Beat until the mixture is light and fluffy. Set aside.
13. Using a small sharp knife, create a hole in the top of each cupcake about 1½ inches round and 1 inch deep. This will allow you to fill them with the delicious marshmallow filling.
14. Fill each cavity with the marshmallow filling you just prepared.
15. In another large bowl, beat together 8 oz cream cheese, ½ cup unsalted butter, and 2 teaspoons vanilla extract until light and fluffy. This will be the base for your frosting.
16. Beat in ½ cup unsweetened cocoa powder until combined, then gradually add 3 to 4 cups confectioners’ sugar until a frosting consistency is reached. Adjust as necessary to achieve the desired creaminess.
17. Use an offset spatula or a pastry bag with a tip to frost the cupcakes generously. If you like, sprinkle with gold cupcake gems for an extra touch of flair!

Expert Tips about Chocolate Cupcakes

Here are my top tips for making the best Chocolate Cupcakes you’ve ever tasted!

• Storage: Keep leftovers in an airtight container at room temperature for up to five days. If you need to store them longer, refrigerate them.
• Freezing: You can freeze un-frosted cupcakes for up to three months. Let them cool completely before wrapping them tightly in plastic wrap.
• Variations: Feel free to experiment with different fillings, such as fruit preserves or chocolate ganache, for a unique twist.
• Decoration: Get creative with your frosting! Try different piping tips for various designs.
• Double the Frosting: If you love high frosting like I do, consider doubling the frosting ingredients for a generous swirl.
• Use Quality Cocoa: Investing in high-quality cocoa powder makes a big difference in flavor.

Serving Suggestions

When it comes to serving Chocolate Cupcakes, the possibilities are endless. Here are some ideas:

• Birthday Parties: These cupcakes are perfect for kids’ birthdays, adding a delightful touch to any celebration.
• Tea Time: Serve them alongside a cup of tea for a delightful afternoon treat.
• Picnics: Pack them for a picnic; they are easy to transport and always a hit!
• Seasonal Celebrations: Use festive decorations for holidays like Halloween, Christmas, or Valentine’s Day to make them even more special.
• Pair with Ice Cream: Serve a Chocolate Cupcake with a scoop of vanilla ice cream on the side for an indulgent dessert.
• Coffee Pairing: These cupcakes pair wonderfully with coffee, making them perfect for brunch gatherings.
• Gift Them: Wrap them in a beautiful box for a thoughtful homemade gift.

FAQ

Conclusion

In summary, Chocolate Cupcakes are a delightful treat that brings joy to any occasion. Their rich flavor, moist texture, and the surprise of marshmallow filling make them truly special. I encourage you to try making these cupcakes yourself; you’ll find that they’re not only easy to whip up but also incredibly satisfying to enjoy. They’re sure to become a favorite in your household!

Chocolate Cupcakes

The ultimate comfort food, Chocolate Cupcakes are soft, moist, and topped with rich frosting. Perfect for celebrations or a sweet treat, you’ll crave these delicious cupcakes any day of the week!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 300 kcal

Equipment

• standard muffin pan
• cupcake paper liners
• toothpick
• Pastry bag with tip

Ingredients

  

• ¾ cup Cocoa powder
• ⅔ cup Boiling water
• 1 cup Buttermilk
• 1¾ cups All-purpose flour
• 1½ teaspoons Baking soda
• ½ teaspoon Salt
• ¾ cup Unsalted butter
• 1 cup Sugar
• ½ cup Brown sugar
• 3 Eggs
• 2 teaspoons Vanilla extract
• 6 tablespoons Unsalted butter
• 1½ cups Confectioners' sugar
• 1 cup Marshmallow cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Heavy cream
• 8 oz Cream cheese
• ½ cup Unsalted butter
• 2 teaspoons Vanilla extract
• ½ cup Cocoa powder
• 3 to 4 cups Confectioners' sugar
• optional gold cupcake gems

Instructions

 

• Preheat your oven to 350°F. It’s important to ensure that your oven is hot enough before you start baking, as this helps the cupcakes rise properly. While the oven heats, line standard muffin cups with cupcake paper liners or grease them with butter and dust with flour. This prevents sticking and ensures easy removal.
• In a medium bowl, place ¾ cup natural cocoa powder and slowly whisk in ⅔ cup boiling water until fully incorporated. This step is crucial as it helps to bloom the cocoa, enhancing the chocolate flavor. Let the mixture cool slightly.
• Whisk in 1 cup buttermilk to the cocoa mixture. This will add moisture and tanginess to the cupcakes, balancing the sweetness.
• In a separate large bowl, whisk together 1¾ cups all-purpose flour, 1½ teaspoons baking soda, and ½ teaspoon salt. This dry mixture ensures an even distribution of the leavening agent, resulting in a perfectly risen cupcake.
• In the bowl of a mixer fitted with a paddle attachment, beat ¾ cup unsalted butter and both sugars (1 cup sugar and ½ cup brown sugar) on medium speed until combined and fluffy. This process is known as creaming, and it incorporates air into the butter, resulting in a lighter cupcake.
• One at a time, add 3 large eggs to the mixture, beating well after each addition. This helps to emulsify the mixture and ensures that everything is combined smoothly. Add 2 teaspoons vanilla extract with the last egg.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the cocoa-buttermilk mixture in two additions, starting and ending with the dry ingredients. This method prevents overmixing and helps to keep the cupcakes tender.
• Divide the batter among the prepared muffin cups, filling them about three-quarters full. This will allow room for the cupcakes to rise without overflowing.
• Bake the cupcakes for about 20 minutes, until they are puffed, slightly springy to the touch, and a toothpick inserted into the center comes out clean. This ensures that your cupcakes are perfectly baked.
• Let the cupcakes cool slightly in the pan, then remove them and transfer to wire racks to cool completely. Cooling is crucial as it prevents the frosting from melting when applied.
• Meanwhile, prepare the frosting. In a large bowl, place 6 tablespoons unsalted butter and 1½ cups confectioners' sugar. Beat on medium speed until lightened and fluffy.
• Add 1 cup marshmallow cream, 1 teaspoon pure vanilla extract, and 2 tablespoons heavy cream. Beat until the mixture is light and fluffy. Set aside.
• Using a small sharp knife, create a hole in the top of each cupcake about 1½ inches round and 1 inch deep. This will allow you to fill them with the delicious marshmallow filling.
• Fill each cavity with the marshmallow filling you just prepared.
• In another large bowl, beat together 8 oz cream cheese, ½ cup unsalted butter, and 2 teaspoons vanilla extract until light and fluffy. This will be the base for your frosting.
• Beat in ½ cup unsweetened cocoa powder until combined, then gradually add 3 to 4 cups confectioners' sugar until a frosting consistency is reached. Adjust as necessary to achieve the desired creaminess.
• Use an offset spatula or a pastry bag with a tip to frost the cupcakes generously. If you like, sprinkle with gold cupcake gems for an extra touch of flair!

Notes

• Tip 1: Make sure your butter for the batter and frosting is at room temperature for best results.
• Tip 2: If you like to pile the frosting nice and high, consider doubling the frosting ingredients.
• Tip 3: The cupcakes can be made up to two days in advance of serving. Store them covered in the refrigerator.
• Tip 4: Leftovers will keep covered for approximately five days at room temperature.
• Tip 5: For freezing, they can be stored but may lose moisture after thawing.

Keyword best chocolate cupcakes, chocolate cupcake recipe, chocolate cupcakes with filling, easy chocolate cupcakes

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!