Summertime Chocolate Cupcakes
These perfectly chocolate cupcakes are tender and light as a feather. Coffee in the batter brings out the taste of chocolate without adding coffee flavor to the cupcakes. The chocolate frosting is designed to be sturdy and stable, holding its form even in hot weather.
Prep batter: 35 minutes
Bake: 19 to 21 minutes
Bake at: 350°F Yield: 24
Pan: standard muffin tin
Prep frosting: 25 minutes
Difficulty: easy
Ingredients
Chocolate Cupcake Batter
- 1 cup brewed coffee, boiling
- 8 tablespoons (1 stick) unsalted butter, melted
- 6 ounces bittersweet chocolate squares, chopped
- 1/2 tablespoon espresso powder (optional)
- 2 large eggs, room temperature
- 1/2 tablespoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1 1/2 cups (180 grams) all-purpose flour
- 1 3/4 cups (352 grams) granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Paper cupcake liners
Hot Weather Chocolate Buttercream Frosting
- 2 ounces bittersweet chocolate squares, melted and cooled
- 6 tablespoons unsalted butter, softened
- 6 tablespoons vegetable shortening, room temperature (See “Tips”)
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract
- 4 teaspoons meringue powder (optional)
- 4 cups (1-pound box) powdered sugar, sifted
- 2 to 5 tablespoons milk or cream
Directions
Making the Chocolate Cupcake Batter
- Preheat the oven to 350°F.
- Brew the coffee, measure and set aside.
- Heat the butter in a microwave oven until melted, but not boiling; set aside.
- Chop the chocolate into 1/4-inch pieces and place it in a large mixing bowl with the espresso powder, if using. Bring the brewed coffee to a boil and pour it over the chocolate and espresso powder. Let it stand for 2 minutes and then stir gently until the chocolate mixture is smooth; let cool to lukewarm.
- Stir the melted butter and then the eggs, one at a time, into the chocolate mixture. Add the vanilla and sour cream and stir to combine.
- Sift together the flour, sugar, baking soda, and salt in a large bowl. Stir the flour mixture into the chocolate mixture in 3 separate additions until fully incorporated. The batter will be thin.
Baking the Cupcakes
- Line the cavities of a standard muffin tin with paper cupcake liners. Use a 1/4 cup measure and fill each liner half full.
- Bake the cupcakes for 19 to 21 minutes in a preheated 350°F oven until they feel just firm when pressed in the center. A toothpick inserted in the center will come out clean.
- Cool the cupcakes in the pan on a wire rack for 5 minutes and then turn out on the rack to cool completely. The cupcakes will feel very soft while still hot.
- Repeat the process with the remaining batter.
Making the Hot Weather Chocolate Buttercream Frosting
- Melt the bittersweet chocolate in a microwave oven at 50% power for 2 1/2 to 3 minutes, stopping and stirring frequently; let cool to room temperature.
- Beat together the butter and shortening until the mixture is light and fluffy, about 5 to 6 minutes. Add the salt, vanilla, and meringue powder, if using, and beat.
- Turn off the mixer. Add the powdered sugar gradually along with 2 tablespoons of milk or cream. After each addition, mix on low, then increase to medium. After all of the powdered sugar is added, beat for about 5 minutes until smooth; the frosting should be silky and not grainy. With the mixer running, drizzle the chocolate into the bowl and beat to incorporate.
- Adjust the consistency of the frosting by adding more sifted powdered sugar or milk/cream and beat until smooth.
- Spread or pipe the frosting onto the cupcakes as desired.
- Cover and refrigerate the cupcakes for up to 4 days or freeze them for up to 3 weeks.
Tips
- To make an all-butter frosting, replace the vegetable shortening with an equal amount of unsalted butter and omit the meringue powder. The frosting will be less stable.