Soft, fluffy, and light, this Chocolate Cupcake Recipe is truly the best. It’s loaded with chocolate flavor and has a soft crumb that practically melts in your mouth.
¼cup(60ml)strong brewed coffee, cooled to room temperature
For the frosting
⅓cup(67g)granulated sugar
2(70g)large egg whites
⅛teaspoonsalt
¾cup(170g)unsalted butter, softened and cut into pieces
5ounces(142g)semisweet chocolate, melted and cooled to room temperature
½teaspoonvanilla extract
Instructions
Make the cupcakes
Heat the oven to 350°F. Line 14 muffin cups with paper liners. Set aside.
In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter, oil, and sugar together on medium-low speed until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the melted chocolate and mix until well incorporated.
With the mixer set to low speed, gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
Divide the batter evenly among the prepared muffin cups. Bake until the cupcakes are set and just firm to the touch, about 15-20 minutes.
Cool the cupcakes in the pan for about 10 minutes. Transfer cupcakes to a wire rack to cool completely before frosting.
Make the frosting
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the frosting. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and the outside of the bowl is no longer warm to the touch, 1-2 minutes. (if the meringue is warm it will melt the butter.)
Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the previous one has been fully mixed in.)
Once all the butter is added, scrape down the sides of the bowl and mix on medium-high until light and fluffy, about 30 seconds.
Add the cooled, melted chocolate and vanilla. Mix on medium speed until combined. Turn the speed up to medium-high and beat until light and fluffy, about 30 seconds.
Notes
Coffee: If you are sensitive to caffeine, you can use decaf coffee or simply replace it with 1/4 cup more buttermilk.