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May 13

The Best Chocolate Cupcakes

This post is sponsored by Minted.com.

There are so many Chocolate Cupcake recipes out there…but these are seriously the BEST Chocolate Cupcakes I’ve ever tasted. The frosting will knock your socks off…so be prepared!

The Best Chocolate Cupcakes with the most AMAZING frosting

Reasons I love internet shopping:

“Prices” seem inconsequential. If it’s on the internet and you use a credit card, that means it’s fake money you’re spending.

I can add something to my cart and remove it ten times and a sales lady will not look at me like she wants to kill me.

I can pretend I look gorgeous in the skirt/bathing suit/shoes/dress because the model is gorgeous in it. And, duh. It’ll look the same on me because it looks amazing on her.

I can shop at 6am when I should be responding to email and making breakfast.

I can pay attention to what I’m doing because I don’t have a little person saying “Mom. Mom. Mom. MOM!” in my ear.

Because there are so many more stores online than there are in real life. Like, so many more my wallet can’t keep up.

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I would never have found this cake plate if it wasn’t for internet shopping.

I bet you were wondering about that gorgeous cake plate, am I right? Isn’t it to die for? I actually decided to make these cupcakes because I wanted the beauty of the dessert to match the stand they were on.

This cake plate is from Minted.com, a site that specializes in party invitations, party supplies, and wedding invitations. There are so many products to choose from on Minted.com! It’s like when you go to a restaurant and they hand you a menu that’s a book: it takes forever to decide what to order. That’s how my shopping experience at Minted.com was! I added and deleted and added stuff to my cart for about two days before I finally clicked order.

This Milk Glass Cake Plate was the first thing to go in my cart and it stayed there the entire time. Isn’t it unbelievably gorgeous? If you’re not in the need of a cake plate, don’t worry. They also have tons of party supplies!

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If you’re hosting a party, Minted.com is your one stop shop for invites, banners, cupcake picks, and more. I ordered this fun sign (part of the retro floral garden collection) because I love pink and green together.

They even sell business cards and stationary. If you’re a blogger and want to get some free business cards, you can join their blogger outreach program, write a post, and get 100 free cards.

And, if you’re a food or a craft blogger, you’re in luck! Not only do they have some fabulous cake plates, but they sell washi, twine, and straws! You know I love me some straws!

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Good news for you…I’m giving away a $50 store credit to Minted.com! Just scroll down below the recipe and enter to win!

Now back to these supremely gorgeous (and even better tasting) cupcakes…

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Okay, I know. It’s a chocolate cupcake. There are approximately 27 bajillion chocolate cupcake recipes on the internet. Everyone has their favorite. But OMG people. THIS recipe?

There. Are. No. Words.

I love chocolate cupcakes…sort of. Normally I’ll pick vanilla every time. I don’t know why, I love chocolate. Just not always in cake and cupcakes. But these?

Let’s just say I have frosting left over. And I’m eating it with a spoon. It’s unbelievably rich and good.

Remember that OMG! Frosting I posted way a long time ago? It was all the rage for awhile.

This is the chocolate version. And it’s amazingly good.

Both the cupcake and the frosting have coffee in them – but they don’t taste like coffee. The coffee just ads a richness to the chocolate and brings out it’s flavor.

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I wanted to fill these with something, but I had a hard time deciding because the cupcake and frosting are so rich on their own. I decided on a cinnamon whipped cream filling. This is totally optional, but cinnamon is another one of those flavors that complements chocolate perfectly. I didn’t think it was possible to bring out more chocolate flavor, but the filling did.

You must try these cupcakes. Especially the frosting. You won’t be disappointed.

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 You can eat them while you’re internet shopping. And no one will be the wiser!

The Best Chocolate Cupcake Recipe

The richest, most decadent chocolate cupcakes ever! You'll never make another chocolate frosting again once you've had these.


Ingredients:

For the Cake



  • 3 cups all purpose flour

  • 2 cups sugar

  • 1/2 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt (not kosher, just regular table salt)

  • 2 cups hot water

  • 3/4 cup vegetable oil

  • 2 tablespoons distilled vinegar

  • 1 tablespoon instant coffee granules

  • 1 tablespoon vanilla extract


For the Frosting



  • 1 stick unsalted butter

  • 1 1/2 cups granulated sugar

  • 1 1/4 cups unsweetened cocoa powder

  • pinch of salt

  • 1 1/4 cups heavy whipping cream (do not substitute with anything else or it won’t set properly)

  • 1/4 cup sour cream (low-fat is fine)

  • 1 teaspoon instant coffee granules

  • 2 teaspoons vanilla extract


For the Filling



  • 1/2 cup heavy whipping cream

  • 1 tablespoon sugar

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon


Directions:

Make the cupcakes



  1. Preheat oven to 350 degrees. Line cupcake pans with liners (about 30).

  2. Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large mixing cup. Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together. A few lumps are okay.

  3. Fill cupcake liners about 2/3 full and bake for about 12-15 minutes. (Mine baked in 14 minutes.) Cool completely before frosting.


Make the frosting



  1. While the cupcakes are in the oven, make the frosting. (There is cooling time involved.)

  2. Melt the butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. The mixture will be thick and grainy.

  3. Whisk heavy cream, sour cream, and instant coffee in a large measuring cup. Slowly add the cream mixture into your saucepan and whisk until smooth. Cook over medium-low heat until the sugar has dissolved and is hot to the touch, between 4-8 minutes. (Mine cooked in about 4 minutes, but it could take longer.) Do not boil!

  4. Transfer frosting to a bowl and let cool 2-3 hours until it’s spreadable. You can also chill it so it will set up faster. If it gets to hard to spread, microwave it on 20 second intervals, stirring in between, until it’s the desired consistency.


Make the Filling and Assemble



  1. Add cold heavy cream to an electric mixer fitted with the whisk attachment. Begin beating on high. (It helps if the bowl is also cold to start.)

  2. After a minute, add sugar, cinnamon, and vanilla to the cream. Continue beating for another 1-2 minutes, until heavy peaks form. Scrape the sides and fold in any undissolved cinnamon.

  3. Transfer filling to a pastry bag fitted with tip #230 for filling cupcakes. Poke the tip into the center of each cupcake and press bag to fill.

  4. Frost top of cupcake with chocolate frosting. Store in refrigerator, let come to room temperature before serving.


This recipe is egg free!


{Recipe from CuisineAtHome.com Magazine}


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Now for the giveaway! One lucky Crazy for Crust reader will one a $50 store credit to Minted.com. They ship internationally so even my friends outside the U.S. are eligible to win! You must be 18 years or older to enter. Giveaway runs through Monday, May 20th. Winner will be notified via email and has 48 hours to respond to said email or a new winner will be chosen.

Enter via the rafflecopter form, right below this sentence. Good luck!

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Disclosure: Minted.com provided me with $100 store credit to shop on their site. This post was not compensated, and all opinions are 100% my own.