Description
Deliciously rich and moist chocolate cupcakes topped with a smooth, glossy chocolate buttercream frosting made from melted dark chocolate and sweetened condensed milk. These cupcakes balance the deep chocolate flavor with a hint of espresso powder, enhancing the overall taste, making them perfect for any chocolate lover's celebration.
Ingredients
Dry Ingredients
- 240 g All-purpose Flour (Plain Flour)
- 400 g Granulated Sugar (Caster Sugar)
- 50 g Cocoa Powder (Dutch-processed)
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Espresso Powder
Wet Ingredients
- 120 ml Whole Milk
- 2 Large Eggs
- 128 g Sour Cream
- 120 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 60 ml Hot Water
For the Chocolate Buttercream Frosting
- 227 g Unsalted Butter (room temperature)
- 395 ml Sweetened Condensed Milk
- 155 g Dark Chocolate
- 1 tsp Vanilla Extract
- 1 pinch Salt
Instructions
- Make the Chocolate Cupcakes: Preheat your oven to 350°F (180°C) or 160°C fan. Line a muffin pan with cupcake liners to prepare for baking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined. Exclude the espresso powder at this stage.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, sour cream, vegetable oil, and vanilla extract together until you achieve a smooth, homogeneous mixture. Do not add the hot water yet.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl with dry ingredients. Whisk thoroughly to combine, scraping the bottom of the bowl to avoid lumps and ensure a smooth batter.
- Incorporate Espresso Powder: Dissolve the espresso powder in hot water by stirring until fully combined. Pour this coffee mixture into the batter and mix until uniform.
- Fill Cupcake Liners: Pour or dispense the liquid chocolate batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes or until the cupcakes are springy to touch and a skewer inserted into the center comes out with moist crumbs.
- Cool the Cupcakes: Allow the cupcakes to rest in the pan for 5 to 10 minutes post-baking, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Buttercream Frosting: Ensure the unsalted butter is at room temperature to get the best consistency. Melt the dark chocolate in the microwave in 30-second increments until fully melted and set aside.
- Whip the Butter: Using a mixer at medium-high speed, whip the butter for five minutes. Pause periodically to scrape the bowl's sides to incorporate all butter evenly.
- Add Condensed Milk Slowly: With the mixer running, drizzle in the sweetened condensed milk gradually to avoid splitting the buttercream. Continue whipping after complete incorporation.
- Increase Mixer Speed: Raise the mixer to the highest speed for one additional minute to achieve a light texture.
- Incorporate Melted Chocolate: Scrape the sides again, then add the melted dark chocolate, vanilla extract, and a pinch of salt. Continue whipping until the frosting is thick, glossy, and smooth.
- Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the chocolate buttercream on top as desired.
Notes
- The espresso powder enhances the chocolate flavor but does not add a noticeable coffee taste.
- Filling cupcake liners 2/3 full helps prevent overflow during baking while allowing them to rise properly.
- Room temperature butter is crucial for the buttercream to whip up smooth and fluffy.
- Adding condensed milk slowly prevents the buttercream from splitting and ensures a glossy finish.
- If the buttercream is too soft, chill briefly or re-whip to thicken.
- Use a skewer or toothpick test to check cupcake doneness to avoid overbaking and dryness.
- Cool cupcakes completely before frosting to prevent melting the buttercream.
