The best Chocolate Cupcakes are a moist double chocolate cake, filled with German chocolate ganache, and topped with a fluffy and intensely dark chocolate buttercream. Pure chocolate paradise!
Preheat the oven to 350°F (standard) or 325°F (convection). Line a muffin pan with cupcake liners, this recipe makes 18.
In a medium bowl, whisk together dry ingredients: flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar together on high for 1 minute. Let it stand for 2 minutes, and scrape down the sides of the bowl. Continue beating for 2 more minutes or until the mixture is light in color.
Add the eggs one at a time, beating well after each addition. Add the vanilla in with the last egg.
Reduce the mixer speed to low, and alternately add the flour mixture and sour cream. I find that it is best to begin and end with the flour mixture. Scrape down the sides of the bowl as needed. I did this in three additions. Stop mixing as soon as the last of the flour has incorporated.
Mix in the chocolate chips on low speed just until distributed. You can do this by hand with a spatula or spoon if you wish.
Scoop the batter into the prepared cupcake tins. The liners should be about ¾ full.
Bake in the preheated oven for 12 to 18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs. After 2 minutes in the tin, remove to a wire rack and let cool completely before filling and frosting.
Prepare the ganache filling:
Microwave half and half and chocolate together just until the milk is hot and the chocolate begins to melt. Stir with a spatula until all chocolate is melted and incorporated.
Add the butter and continue to stir until smooth and glossy. Let cool until it is easy to spoon into the cupcakes.
Make the dark chocolate buttercream:
In the microwave, melt chocolate in a microwave-safe bowl in 15 second intervals. Stir after each interval, being careful not to overheat it. Add the large pinch of salt and cocoa powder and stir to mix. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Begin with the mixer on a low speed, and add the half and half and beat until mixture is light and fluffy.
Add all the melted chocolate mixture at once and then beat for about 3 minutes. It will start to turn a lighter brown color, and you will be able to see that the texture has become more airy. Add the vanilla and beat to incorporate.
In half cup increments, add your powdered sugar. Beat well to incorporate, scraping down the sides of the bowl after each addition. Beat your buttercream until it is as light as you would like it.
Assemble the cupcakes:
Cut out the center of each cupcake and reserve the removed cake. Spoon about a teaspoon of the ganache into each hole and replace the cut out cake.
Fit a piping bag with your favorite tip and fill with buttercream. Frost and enjoy!
Notes
Yield - 18 cupcakesTechnique - Stop mixing as soon as the last of the flour mixture has disappeared so you don’t over-develop the gluten in your cupcakes! Variations - Use a different filling. Consider filling the center with cherry preserves, peach preserves, or an easy apple compote! Storage - Store unfrosted, unfilled cupcakes well-wrapped at room temperature or freeze them! Unfrosted, unfilled cupcakes will keep at room temperature for 3 days, refrigerated for a week or frozen for up to two months! Store unused frosting and ganache in airtight containers in the refrigerator for up to 2 weeks. Once frosted and filled, cupcakes can be kept at room temperature for up to three days.