One for your recipe box, these Classic Chocolate Cupcakes are soft, moist, and offer rich chocolate flavor that will satisfy any chocolate craving.
I believe that every home cook and baker should have certain go-to recipes in their recipe box that they can always turn to. Classic recipes that are tried and true that will save any cooking/baking block you may be having.
Today, we’re going to focus on baking and why after you try these Classic Chocolate Cupcakes, they will be a permanent addition to your recipe vault.
These chocolate cupcakes take their cue from my Peppermint Pattie Chocolate Cupcakes for Two, except scaled up and a few minor changes.
The rich chocolate flavor comes from a mixture of semi-sweet chocolate and dark cocoa powder.
Whole milk and vanilla add depth of flavor, while oil, vinegar, and bread flour contribute to the soft and moist crumb.
Not only are the texture and flavor spot on, but the cupcakes achieve a fabulous height and dome when baked.
The cupcakes are actually quite delicious on their own, but for the sake of calling it a cupcake and not say, a muffin, I always frost them. When I’m trying to satisfy my chocolate fix, I add a healthy swirl of my fluffy chocolate frosting for a double dose of chocolate.
If you’re a chocoholic, these Classic Chocolate Cupcakes offer rich chocolate flavor and just enough indulgence to satisfy any chocolate craving.
Classic Chocolate Cupcakes
Ingredients
- 3 ounces semi-sweet chocolate, coarsely chopped (my favorite is linked in the notes below)
- 1/3 cup unsweetened Dutch-processed cocoa powder (my favorite is linked in the notes below)
- 3/4 cup whole milk
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 batch fluffy chocolate frosting (recipe below)
Instructions
- Preheat oven to 350°F. Line a standard, 12-cup muffin tin with paper liners.
- In a small bowl, combine the chocolate and cocoa powder. In a microwave-safe glass bowl or cup, heat the milk for 30 to 45 seconds, until steamy. Pour the milk over the chocolate and allow to sit for 5 minutes. Stir until melted and smooth. Store in the refrigerator to cool, about 15 to 20 minutes.
- In a medium bowl, sift together the flour, sugar, salt, and baking soda. Whisk to combine and set aside.
- In a large bowl, whisk together the oil, eggs, vinegar and extract.
- Stir the cooled chocolate mixture into the egg mixture.
- In three additions, add the flour mixture into the chocolate mixture, whisking to combine each time.
- Fill the prepared tin about ¾ full. Bake on the middle rack for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the tin for 10 minutes before transferring to a cooling rack to cool completely before frosting with fluffy chocolate frosting (recipe below).
Notes
Slightly modified from The Cook’s Illustrated Cookbook
Fluffy Chocolate Frosting
Ingredients
- 12 ounces semi-sweet chocolate, coarsely chopped (my favorite is linked in the notes below)
- 1 cup unsalted butter, room temperature
- 1 1/2 cup powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream, room temperature
Instructions
- In a heatproof bowl set over a pot of gently simmering water (make sure the bottom of the bowl does not touch the water), add the chocolate. Allow chocolate to sit undisturbed for about 4 to 5 minutes. Stir until melted and smooth. Remove from the stove and allow to cool until nearly room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until pale and fluffy.
- Scrape down the sides of the bowl and add the extract, salt, and about 1/3 of the cream. Mix on low-medium speed until just combined.
- Scrape down the sides of the bowl and add half of the remaining cream. Continue to mix on low-medium speed until combined.
- Remove the bowl from the mixer and add the cooled chocolate into the center of the butter and sugar mixture, trying to avoid any chocolate contact with the sides of the bowl. Fold in by hand until mostly combined, trying to prevent melted chocolate from touching the sides of the bowl.
- Stir in the remaining cream by hand until combined. Return bowl to the stand mixer and mix on low-medium until smooth and fluffy, about 30 seconds. Use immediately.
Notes
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What would ensue if one used all-purpose flour in place of the bread flour?
Great question, Monika! If you used all-purpose flour, you’d get a more crumbly cupcake because there’s not enough gluten development with all-purpose flour. Bread flour is developed to promote gluten development, so it has a sturdier structure and can hold itself together even with all the wet ingredients in the recipe. Hope that helps!
These were perfect…. I loved how chocolaty and moist they were! These will be replacing my regular recipe! Thanks!
These turned out so dreamy and delicious! We’ll definitely make these again and again!