Easy Chocolate Cupcakes
This simple-yet-delicious recipe is one for the books.
Chocolate cupcakes are a go-to dessert for a reason. For one, they are easy to make, which is why they are perfect for bringing to a potluck, office gathering or book club. (If you’re looking for a classic crowd-pleasing dessert, you could also bring a chocolate cake or chocolate chip cookies – hello, options!) Whatever you make them for, these easy chocolate cupcakes, infused with rich dark chocolate, make every occasion feel extra special. Make these easy chocolate cupcakes even easier with these pro cupcake frosting tips.
1 tsp (5 mL) white vinegar
½ cup milk (125 mL)
1 cup (250 mL) flour
1 ¼ cups (310 mL) sugar
⅓ cup (80 mL) unsweetened Dutch process cocoa powder
½ tsp (3 mL) baking soda
¼ tsp (1.25 mL) baking powder
1 tsp (5 mL) vanilla extract
¼ tsp (1.25 mL) salt
2 large eggs
½ cup (125 mL) vegetable oil
1 bar (100 g) Lindt Excellence 78% Cocoa Dark Chocolate, chopped
1 bar (100 g) Lindt Excellence 85% Cocoa Dark Chocolate, chopped
3 sticks of unsalted butter (125 g each), room temperature
5-6 cups (250 mL per cup) of icing sugar, well sifted
½ cup (125 mL) heavy cream, room temperature
Preheat oven to 350°F (180°C). Add 1 tsp (5 mL) of white vinegar to a ½ cup (125 mL) of milk and allow to sit for 1 minute.
Place the flour, sugar, cocoa powder, baking soda, baking powder, vanilla and salt in a bowl and blend until well incorporated. Add the eggs, milk and vinegar mixture, and vegetable oil to the bowl and mix well with a spatula until no dry bits remain.
Add in the chopped chocolate and stir to combine, but do not overmix.
Using paper-lined muffin tin (paper baking cups), scoop the batter evenly among the 12 units. Place the muffin tin in the oven on the center rack and bake for approximately 20-25 minutes or until the cake bounces back when you touch it gently (oven temperatures vary so the best way to test doneness is when a cake springs back when touched). Let cool completely before frosting.
Melt chocolate. Set aside.
Place the butter in the bowl of a kitchen stand mixer and, using the paddle attachment, mix on medium speed for 5 minutes or until creamy. Add in ½ cup of sugar at a time alternating with a tablespoon of the heavy cream.
Once all is incorporated add in the melted and cooled chocolate and blend for an additional 3-4 minutes on medium. If the frosting is too soft to pipe add a little bit more sugar. If it is too heavy, add a bit more cream. (Weather and indoor temperature can affect the consistency of the frosting.)
To frost the cupcakes, either use a soup spoon and dollop on a heaping portion using the back of the spoon to make a swirl, or, using a rubber spatula, place all the frosting into a piping bag with your preferred tip and pipe frosting directly onto the 12 cakes. Keeps for 4 days in a tightly sealed container.