Ultimate Chocolate Cupcakes Recipe

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From Southern Living

We know your first question: What makes these cupcakes the best? The answer is a two-parter. The first, they’re huge. Our Ultimate Chocolate Cupcakes recipe calls for jumbo baking cups and a jumbo muffin pan—no minis here. Beyond their size, these cupcakes earn their extreme title thanks to an indulgent duo of chocolate that takes them into over-the-top territory. Both unsweetened baking chocolate and semisweet baking chocolate are mixed into the batter. Now, for the frosting. Our homemade version is made simply with semisweet chocolate morsels, softened butter, powdered sugar, whipping cream, vanilla extract, and a dash of table salt. The result is a perfectly decadent frosting to finish those over-the-top cupcakes. This recipe makes 12 cupcakes, which is perfect for a small birthday gathering or for bringing to a neighbor. Bake a second batch for a bake sale because we guarantee these gems will be gone in a flash.

Active: 25 mins
Total: 1 hr 50 mins
Yield: 12 cupcakes

More Recipe: Chai Latte Cupcakes with Caramel Brûlée Frosting

Ingredients

Chocolate Cupcakes

12 jumbo paper baking cups Vegetable cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon table salt 3 ounces unsweetened baking chocolate 3 ounces semisweet baking chocolate 1 cup butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk

Whipped Chocolate Frosting

1 cup semisweet chocolate morsels 1/2 cup butter, softened 1 (16-oz.) package powdered sugar 1/2 cup whipping cream 2 teaspoons vanilla extract Dash of table salt

More Recipe: Black Forest Cupcakes

Directions

Step 1

Preheat oven to 350°F. Place jumbo baking cups in 2 (6-cup) jumbo muffin pans. Coat cups with cooking spray.

Step 2

Make the Chocolate Cupcakes: Mix flour, baking soda, and 1/2 tsp. salt in a small bowl; set aside. Microwave baking chocolates in a small microwave-safe bowl at HIGH 1 to 2 minutes, stirring once, until softened and chocolate can bestirred smooth.

Step 3

Beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add melted chocolate and 1 tsp. vanilla, beating well. Add flour mixture alternately with buttermilk, beating at low speed after each addition until blended. Spoon into cups, filling three-fourths full.

Step 4

Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).

Step 5

Make the Whipped Chocolate Frosting: Microwave 1 cup semisweet chocolate morsels in a small microwave-safe bowl at HIGH 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth. Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy. Add 1 (16-oz.) package powdered sugar alternately with melted chocolate and 1/2 cup whipping cream, beating at low speed after each addition until blended. Stir in 2 tsp. vanilla extract and dash of table salt. Spread Whipped Chocolate Frosting evenly over cupcakes.

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