Best 2 The Best Chocolate Cupcakes Ever Recipes

Indulge your sweet cravings with our heavenly chocolate cupcakes, an exquisite symphony of flavors that will tantalize your taste buds. These cupcakes are not just any ordinary dessert; they are the embodiment of chocolatey perfection, crafted with the finest ingredients and meticulous attention to detail. Each bite is a journey through a rich and decadent chocolate wonderland, leaving you spellbound and reaching for more.

Our collection of chocolate cupcake recipes caters to every palate and preference. Whether you desire a classic chocolate cupcake topped with creamy chocolate frosting, a decadent chocolate cupcake filled with gooey chocolate ganache, or a gluten-free chocolate cupcake for those with dietary restrictions, we have a recipe that will satisfy your cravings.

For those who love a timeless classic, our Classic Chocolate Cupcakes are a must-try. These moist and fluffy cupcakes are made with simple yet high-quality ingredients, resulting in a flavor that is both familiar and comforting. The rich chocolate frosting adds an extra layer of indulgence, making these cupcakes the perfect treat for any occasion.

If you're seeking an over-the-top chocolate experience, our Chocolate Cupcakes with Chocolate Ganache Filling are the answer. These cupcakes are filled with a velvety chocolate ganache that oozes out with every bite, creating an explosion of chocolatey goodness. The chocolate frosting on top adds an extra touch of decadence, making these cupcakes the ultimate chocolate lover's dream.

For those with gluten sensitivities or those who simply prefer a lighter option, our Gluten-Free Chocolate Cupcakes are a delightful choice. These cupcakes are made with a blend of gluten-free flours, resulting in a tender and fluffy texture. The rich chocolate frosting is also gluten-free, ensuring that everyone can enjoy these delicious treats.

No matter which recipe you choose, our chocolate cupcakes are guaranteed to be a hit with chocolate lovers of all ages. So, preheat your oven and embark on a baking adventure that will leave your kitchen smelling like a chocolate haven. Treat yourself and your loved ones to the ultimate chocolate indulgence with our heavenly chocolate cupcakes.

Here are our top 2 tried and tested recipes!

THE MOST AMAZING CHOCOLATE CUPCAKES

The Most Amazing Chocolate Cupcakes image

The Most Amazing Chocolate Cupcake Recipe is moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!

Provided by Rachel Farnsworth

Categories Dessert

Time 32m

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup cups warm water
1/4 cup vegetable oil
1 tsp vanilla extract
1½ cups butter (softened)
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 cups powdered sugar

Steps:

Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
Fill each cupcake 2/3 full.
Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

Nutrition Facts : Calories 279 kcal, Carbohydrate 37 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 257 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHOCOLATE CUPCAKES

Chocolate Cupcakes image

Right or wrong I've always viewed the cupcake as a frosting transport system, and if you're not a huge frosting fan (I'm not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a "grown-up cupcake." I figured perhaps I owed the miniature confections a chance. Ms. Heatter's recipe, modestly entitled, "Chocolate Cupcakes" from her 1974 book "Maida Heatter's Book of Great Desserts," produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it's her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that's a bit on the small side.

Provided by Suzanne Lenzer

Categories easy, cakes, dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 13

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
2/3 cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3 eggs
1 cup milk
6 ounces of semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon granulated sugar
1 1/2 tablespoons unsalted butter

Steps:

Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 116 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

Use good quality cocoa powder for a richer chocolate flavor.
Do not overmix the batter, as this can result in tough cupcakes.
Fill the cupcake liners only 2/3 full to prevent overflowing.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For a creamier frosting, chill it for at least 30 minutes before using.
Decorate the cupcakes with your favorite toppings, such as sprinkles, chocolate chips, or chopped nuts.

Conclusion:

These chocolate cupcakes are the perfect treat for any occasion. They are moist, fluffy, and packed with chocolate flavor. The creamy frosting is the perfect finishing touch. With a few simple tips, you can make these cupcakes at home and impress your friends and family. So what are you waiting for? Give them a try today!