Cupcake de Chocolate

Name: Cupcake de Chocolate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving
Ingredients: 140 g all-purpose flour; 185 g granulated sugar; ½ teaspoon baking soda; ¼ teaspoon kosher salt; 30 g unsweetened cocoa powder; 40 g bittersweet chocolate chips; 2 large eggs; 1 Tablespoon vanilla extract; 125 ml cold coffee; 125 ml buttermilk; 100 ml avocado oil; 200 g unsalted butter; 270 to 320 g powdered sugar; 3 tablespoons whole milk; 90 g bittersweet chocolate; 2 teaspoons unsweetened cocoa powder

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12
Calories
468 kcal
Course
Dessert
Cuisine
International

Cupcake de Chocolate

Deacon Moody

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A cupcake de chocolate (or chocolate cupcake) is a small, individual chocolate cake made with cocoa or melted chocolate, flour, sugar, eggs, butter (or oil), and baking agents.

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Ingredients

Servings

For the Chocolate Cupcakes:

140 g all-purpose flour
185 g granulated sugar
½ teaspoon baking soda
¼ teaspoon kosher salt
30 g unsweetened cocoa powder (such as Hershey's)
40 g bittersweet chocolate chips (such as Ghirardelli)
2 large eggs
1 Tablespoon vanilla extract
125 ml cold coffee
125 ml buttermilk , Shaken
100 ml avocado oil

For the Chocolate Buttercream:

200 g unsalted butter , soft
270 to 320 g powdered sugar , sifted
3 tablespoons whole milk , as needed
90 g bittersweet chocolate , melted and cooled slightly
2 teaspoons unsweetened cocoa powder, optional

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Instructions

Preheat the oven to 350°F (180°C ). Line a 12-cup muffin tin with cupcake liners. Use your morning leftover coffee or brew the coffee ahead of time and let it cool completely.
In a large bowl, whisk together the cold coffee, buttermilk, eggs, vanilla, and avocado oil until smooth.
Sift the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder into a separate bowl. Stir in the bittersweet chocolate chips.
Gradually add the wet ingredients to the dry ingredients, gently whisking until just combined. Avoid overmixing to keep the cupcakes light and tender.
Pour or spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 20 minutes or until the tops spring back when lightly pressed. If they feel soft, bake for another one to two minutes and check again.
Remove the cupcakes from the oven and let them cool in the tray for five minutes before transferring them to a wire rack to cool completely.
For the chocolate buttercream, melt the bittersweet chocolate in the microwave or over a double boiler. Set it aside to cool slightly.
In a mixing bowl, beat the softened unsalted butter with a hand or stand mixer for four to five minutes until pale and fluffy.
Sift in half of the powdered sugar, and cocoa powder (if using) and beat until smooth. Add the remaining powdered sugar, sifting to remove any lumps, and continue mixing until light and creamy.
Gradually add the whole milk, one tablespoon at a time, mixing until the buttercream is smooth and spreadable. Pour in the cooled melted chocolate and mix on low speed until fully incorporated.
Transfer the buttercream to a piping bag fitted with a star nozzle. Pipe swirls onto the cooled cupcakes, starting from the center and working outward in a circular motion.
Finish with chocolate chips, cocoa powder, or edible decorations. Allow the buttercream to set before serving.

Equipments used:

Notes

Storage: Keep unfrosted cupcakes de chocolate in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, store them in the fridge. Let the cupcakes come to room temperature before serving.
Storage: Keep unfrosted cupcakes de chocolate in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, store them in the fridge. Let the cupcakes come to room temperature before serving.
Make-Ahead: Bake a day in advance, let them cool completely, and store covered. Frost just before serving.
Make-Ahead: Bake a day in advance, let them cool completely, and store covered. Frost just before serving.
Freezing: Let cupcakes cool completely, then wrap each individually in plastic or aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container.
Freezing: Let cupcakes cool completely, then wrap each individually in plastic or aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container.
For best results, freeze unfrosted cupcakes and frost them just before serving. To thaw, transfer to the refrigerator overnight, then bring to room temperature before serving.
For best results, freeze unfrosted cupcakes and frost them just before serving. To thaw, transfer to the refrigerator overnight, then bring to room temperature before serving.