Chocolate Cupcakes with Vanilla Frosting
User Reviews
4.5
Chocolate Cupcakes with Vanilla Frosting
Description
Chocolate Cupcakes with Vanilla Frosting start by blending chopped bittersweet chocolate and cocoa powder with hot coffee, which enhances the chocolate's depth. This mixture is chilled, then combined with dry ingredients including bread flour, sugar, salt, and baking soda. Oil, eggs, vinegar, and vanilla extract are whisked into the cooled chocolate mixture to form a smooth batter. Baking at 350°F produces cupcakes with a tender crumb that are set and slightly firm to the touch.
The frosting is made by whipping room-temperature unsalted butter until light and fluffy, then gradually adding powdered sugar and vanilla extract. Heavy cream helps achieve a creamy, spreadable texture. Once fully cooled, the cupcakes are frosted generously, adding a sweet vanilla contrast to the rich chocolate cake.
This recipe yields cupcakes that pair well with coffee or milk, suitable for celebrations or everyday treats. The texture and flavor balance make them versatile and enjoyable by many.
Ingredients
For the Cupcakes
- 3 ounces bittersweet chocolate finely chopped
- ⅓ cup cocoa powder Dutch-processed
- ¾ cup coffee hot
- ¾ cup bread flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 egg
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the Vanilla Frosting:
- 1 cup unsalted butter at room temperature
- 2½ cups powdered sugar
- 1 tablespoon vanilla extract
- 1 to 2 tablespoons heavy cream
Instructions
- 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. 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: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Add the heavy cream a little at a time, whipping after added, until desired consistency is reached.
- Frost the cupcakes as desired (I used the Wilton 1M decorating tip). Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Bread flour is preferred for better structure, but all-purpose flour can be substituted if needed.
- Use good-quality bittersweet chocolate, like Ghirardelli 60% cacao, for an authentic chocolate taste.
- Ensure cupcakes cool completely before frosting to prevent melting.
- Frosting can be adjusted in consistency by varying the heavy cream amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 70mg | 23% |
| Sodium | 157mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 530IU | 11% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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