Chocolate Cupcakes

From early chocolate cupcakes with chocolate buttercream! These are the best chocolate cupcakes with melted chocolate in the dough!

Chocolate Cupcakes Need REAL Chocolate!
6 batches of chocolate cake, all in the name of research, as Ryan would say!
3 of them are terrible, 2 of them are good, and 1 is a clear winner! I want to make a classic recipe, chocolate cake. But I don't want these cupcakes to only get the chocolate flavor from cocoa powder ... chocolate cupcakes need real chocolate in them!

Make Your Chocolate Cupcake
However, if you put too much-melted chocolate into your cupcake mixture, you will end up with a cupcake that looks like a collection of # 4 and # 5. Super delicious because the chocolate tastes good, but HOW too dense ... almost like brownies.

I like brownies, but I try to make cookies :) Plus they don't look pretty by giving up at the center. So I spend more time in the kitchen to perfect this Chocolate Cupcakes recipe.

INGREDIENTS
CHOCOLATE CUPCAKE

•  1/3 cup of cocoa powder
•  1 cup all-purpose flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  1 stick of butter, room temperature
•  3/4 cup of sugar
•  2 eggs
•  1 teaspoon vanilla extract
•  2/3 cup sour cream
•  2 tablespoons melted chocolate, cooled (which is about 2 tablespoons chocolate chip)

CHOCOLATE BUTTER

•  1 stick of butter, room temperature
•  1/2 cup vegetable shortening
•  3/4 cup of cocoa powder
•  2-2.5 cups of powdered sugar

INSTRUCTIONS
CHOCOLATE CUPCAKE

1. Preheat the oven to 350 degrees F. Cover the muffin cans with 12 cupcake liners.
2. In a small bowl, mix cocoa powder, flour, baking powder, baking soda, and salt. Mix well using a spoon.
3. In a larger mixing bowl, mix the butter and sugar, beat using an electric mixer until fluffy. Add eggs and vanilla, shake gently.
4. Add sour cream and melted chocolate, mix by hand using a spatula.
5. Add half of the flour mixture to the wet ingredients, do not put in it, it is better to take a spoonful of the flour mixture and gently shake it on the wet material as if you are filtering the flour. Fold the mixture until no flour remains. Repeat with the other half of the flour, folding and rubbing the sides and bottom of the bowl to add everything.
6. Fill cupcake liners 1/2 full with batter.
7. Bake for 17-25 minutes or until the toothpick inserted in the center comes out clean.
8. Allow the cupcake to cool completely before adding frosting.

CHOCOLATE BUTTER

1. In a mixing bowl, mix the butter and vegetable butter, beat using an electric mixer until fluffy. Add cocoa powder, and mix gently by hand with a spatula. Start to add powdered sugar, about 1 cup at a time, mix by hand. Continue adding the powdered sugar until the frosting no longer looks wet and tastes good to you. Then I used my electric mixer one last time to make sure the powdered sugar was completely loaded and ready to go.

FOR GATHERING

1. Place the chocolate buttercream into a piping bag that fits the end you want. Be sure to put buttercream into the bag, and turn the top several times to secure the bag. Pipes that freeze into cupcakes.

This recipe is inspired by the owner of a youtube video below

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