OOOOh it’s time for a chocolate cupcake overload. And these cupcakes are SO GOOD. Like really, I’M GOING TO WRITE IN CAPITALS good.
The frosting is like a chocolate pudding and not too heavy or sweet, just right and the cake is, well…
Super Soft Chocolate Cupcakes
makes about 4 dozen cupcakes… maybe more.. lots of cupcakes!
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 4 eggs
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 Tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups sour cream
- 1 cup strong coffee, cooled
- Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers. Set aside.
- Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla.
- Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate.
- With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thing and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed.
- Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean.
- Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.
The Best Chocolate Buttercream Frosting
adapted from Delilah Bakery
- 1 1/2 cup (3 sticks) unsalted butter, softened
- 1 cup cocoa powder
- 3/4 teaspoon salt
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1/4 cup milk
- 1 cup heavy cream
- 2/3 cup Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.