Bakery Style Chocolate Cupcakes
These Bakery Style Chocolate Cupcakes rise superbly and are beyond delicate to eat. Their intense chocolate flavor is kicked up a notch by adding a cup of hot coffee which naturally elevates the rich chocolate flavor.
Servings 24 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.