Description
Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white chocolate frosting. And chocolate sprinkles, of course.
Ingredients
Dark Chocolate Cupcakes
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2 ounces (60g) quality semi-sweet baking chocolate*
- 1/2 cup (41g) unsweetened cocoa powder (not dutch-processed)
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*
White Chocolate Frosting
- 6 ounces (170g) white chocolate, coarsely chopped
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional for garnish: 2 ounces (57g) melted semi-sweet chocolate for drizzling and chocolate sprinkles
Instructions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring after each increment. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- In a medium bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
- In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not over-mix. The batter will be very thick, like pudding.
- Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- When the cupcakes are nearly cool, melt the white chocolate for the frosting: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
- Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
- Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired. I used a Wilton 1M piping tip in the pictured cupcakes.
- Cover and store leftovers in the refrigerator for up to 4–5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Glass Liquid Measuring Cup | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Baking Chocolate & White Chocolate: You can find baking chocolate right next to the chocolate chips in the baking aisle—it’s often sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands. Do not use chocolate chips, which contain stabilizers and won’t melt smoothly.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cream: For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiest texture.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!