Are you craving irresistibly moist and tender Bakery Style Chocolate Cupcakes? Look no further! This ultra-chocolaty recipe comes straight from the expertise of my mother, who honed her baking skills in our family bakery, where these delights were a daily staple.
These cupcakes rise magnificently and boast a delicate texture that’s simply irresistible. Enhancing their intense chocolate flavor is a cup of hot coffee, adding an extra dimension that naturally amplifies the richness of the chocolate.
- This batter is thin, be sure to fill your cupcake tins at the halfway mark because they will increase in volume significantly.
- A note on oven temperature. Preheat the oven to 400°F/200°C and bake the cupcakes for 5 minutes. Once 5 minutes has passed, decrease the heat to 350°F/175°C and bake for an additional 10 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re done. If a little batter remains, allow them to cook for an additional 3-5 minutes.
The initial bake in at the higher temperature forces the cupcakes upward and gives them a nice rise. And the lower temp allows them to finish cooking through completely.
The frosting we used is a Chocolate Buttercream, which you’ll find in the recipe below.
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Storing Cupcakes: Tips for Freshness and Flavor
To store cupcakes and maintain their quality:
- Airtight Container: Place the cupcakes in an airtight container to prevent them from drying out and absorbing odors from the refrigerator.
- Room Temperature: Store cupcakes at room temperature for up to 2 to 3 days for optimal freshness.
- Refrigeration: If the cupcakes have perishable fillings or toppings like cream cheese frosting, store them in the refrigerator. Let them sit at room temperature for about 30 minutes before serving to soften slightly.
- Freezing: Cupcakes can be frozen for longer storage. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. They can last for up to 2 to 3 months in the freezer.
- Thawing: Thaw frozen cupcakes in the refrigerator overnight. Bring them to room temperature before serving for the best texture and flavor.
By following these storage guidelines, you can enjoy your cupcakes at their best, whether freshly baked or stored for later enjoyment.
How to Make Bakery Style Chocolate Cupcakes
Ingredients
Bakery Style Chocolate Cupcakes
- 2 cups (242 grams) all-purpose flour
- 1 cup (239 grams) dark brown sugar
- 1 cup (217 grams) light brown sugar
- 3/4 cup (95 grams) cocoa powder, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher sea salt, finely ground
- 1 cup (242 ml) whole milk
- 1/2 cup (109 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (237 ml) freshly brewed coffee, black and hot
Chocolate Buttercream Icing
- 1 cup (227 grams) butter, room temperature
- 3/4 cup (95 grams) cocoa powder, unsweetened
- 4 cups (400 grams) confectioners' sugar (powdered sugar)
- 2-4 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
Instructions
Bakery Style Chocolate Cupcakes
- Preheat oven to 400°F/200°C degrees. Line the cupcake tin with cupcake papers.
- In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.
- In a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.
- Fill your cupcake tins halfway full with the batter and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise.
- Then reduce the heat to 350°F/175°C and bake for an additional 10 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they're baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.
- Remove from the oven and cool completely before frosting.
Chocolate Buttercream Icing
- In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners' sugar, whole milk, and vanilla on low.
- Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it's to thin you can add extra confectioners' sugar.
Notes
- Prep time is approximate.
- Store cupcakes in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cupcake recipe.
Creative Recipe Inspiration
If cupcakes are your jam then check out our Pink Champagne Cupcakes too! Aren’t they pretty?
Another all time favorite from the family bakery is our Chocolate Storm Cake a 5 star viral recipe!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Wow what a great recipe! You always decorate so nicely too! Thank you for the inspiring posts, they make me want to do more in the kitchen!
Hi, Holly ? thanks ever so much for your kind words! It really is my hope to help people love their kitchens and food as much as we do!?
Delicious! These cupcakes had a nice dome when they came out of the oven and didn’t completely fall flat when they cooled. The coffee adds a nice touch.
Hi Tonya!! Thrilled that you loved our recipe, it really does create nice high domes and a fluffy cake. Thank so much for the feedback ?
I love every recipe on your blog — I can’t wait to try every one! Everything is so lushly represented and well explained!
Lol, thank you so much for the kind words, Beth! You made my day!