Best Chocolate Cupcakes Recipe
User Reviews
4.9
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
18 cupcakes
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Calories
120 kcal
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Cuisine
American, International, Canadian
Best Chocolate Cupcakes Recipe
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These are the best chocolate cupcakes ever: moist, fluffy bites of chocolate goodness that are incredibly easy to make. These from scratch chocolate cupcakes come out of the oven in under 30 minutes and are topped with an easy, fluffy Italian meringue.
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Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder natural
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg large
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 tsp instant coffee
- 1/2 cup water not boiling, hot
- Sprinkles optional
Italian Meringue
- 1/2 cup water
- 1 cup granulated sugar
- 4 egg white
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 300 degrees F and prepare a cupcake pan with liners.
- Add the dry ingredients to a large bowl and whisk together. Set aside.
- Whisk the egg, buttermilk, oil, vanilla and instant coffee in another medium sized bowl. Then add the wet ingredients to the dry ingredients and mix with a spatula until well combined. Add the hot water to the batter and mix until completely combined. Batter will be very thin and watery looking.
- Fill the cupcake liners about half way and bake for 20-23 minutes, or until a toothpick comes out with only a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 5 minutes, then remove to a wire rack to finish cooling off.
FOR ITALIAN MERINGUE
- Put sugar and water in a small saucepan and heat over high heat, brushing down the melted sugar on the sides of the pot as necessary with a pastry brush dipped in water. Cook until sugar syrup is 240 degrees F on an instant read or candy thermometer.
- While sugar is melting and heating up, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium and mix until fluffy and soft peaks form, about 2 minutes.
- When the sugar mixture is at 240 degrees F, with the mixer running on high speed, slowly (and VERY carefully! Melted sugar is HOT!) drizzle in hot sugar syrup and whip until the egg whites create stiff peaks.
- Pipe meringue onto completely cooled cupcakes and add sprinkles, if using.
- Keep in an air tight container in the fridge for 4 days.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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