If you have been looking for the best Chocolate Cupcakes recipe, well your hunt is over. In this post I will be sharing my recipe for Chocolate Cupcake recipe with Whipped Cream Frosting right from scratch. Now you can say bye-bye to those store bought boxed cake mixes and try one at home. These cupcakes have the perfect texture, flavor and color. They are moist, light, fluffy and chocolaty. The light and airy Whipped Cream Frosting paired with these cupcakes takes them to a even better level of taste.
After many trials and ingredient alterations I was finally able to arrive at this recipe. I’ve used mix of butter and oil for this recipe. That’s because butter gives the cupcakes its rich taste and oil gives them texture and makes them light and fluffy. I’ve used egg in this recipe but if you are looking for an eggless version you can use my Basic Chocolate Cupcake recipe instead.
Whipped cream frosting is really easy to make but a bit tricky too as over-mixing it can cause it to turn into butter and under mixing can make this frosting runny. But follow the tips mentioned below and you should be good. If you want to use Cream Cheese frosting instead of whipped cream that should work too. You can find the recipe for Cream Cheese frosting in my Vanilla Cupcakes recipe.
Now to the recipe…
Ingredients: (Makes 12 cupcakes)
For the Chocolate Cupcakes:
1 1/4th cup all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp unsweetened cocoa powder (use good quality)
3/4th to 1 cup of sugar (depending on how sweet you like. I’ve used 3/4 cup)
1/4 cup of butter chopped into cubes
1/4 cup of oil (vegetable/canola)
1 tsp vanilla extract
2 oz semi sweet baking chocolate roughly chopped
1/4 cup of water
1/2 cup milk
For the Whipped Cream Frosting:
1 cup heavy whipping cream
1/4 to 1/2 cup powdered sugar
1/2 tsp vanilla extract
For making Chocolate Cupcakes:
Preheat the oven to 350F and line the cupcake pan with liners. Keep aside.
In a sauce pan, add chocolate and butter along with milk and water.Heat the mixture on medium low heat stirring continuously until the butter and chocolate have completely dissolved. Switch off the gas and allow this mixture to cool completely. Now in another small bowl crack the egg and whisk. To this add sour cream and whisk again. Then add the oil and Vanilla extract. Mix well and keep aside.
In a large clean dry bowl, Sift together all the dry ingredients (except sugar). Add sugar to it and mix well. Keep aside
Once the butter and chocolate mixture has cooled completely add it to the dry mixture and mix till well incorporated. Then add the egg and oil mixture and mix again using a whisk or spatula to get a smooth batter. Make sure not to over mix or else the cupcakes will turn hard.
Using an icecream scoop pour the batter into pre-lined cupcake pan. Make sure to fill just 1/2 way through of the cupcake liner as the batter will rise when baked. If you fill too much it will cause them to rise above the mold onto the pan. Bake for 15-20 minutes or until a toothpick inserted at the center of the cupcake comes out clean. Mine were done in 17 minutes. Remove them from the oven and allow to cool in pan for 5 mins and then transfer onto cooling rack to cool completely.
For making Whipped Cream Frosting:
I’ve used KitchenAid stand mixer with Wire Hook attachment to make my frosting. You can use a regular whisk and clean bowl or hand mixer to do this frosting. Result will be same just that it may require some more time and effort. I have used 1M wilton Large Tip for piping the frosting onto the cupcakes. Add the tip to the Piping bag and keep ready. and place the bag with tip inside on a large glass. Fold over the piping bag over the glass and keep ready (As shown in pic below)
Keep the Wire hook attachment and the bowl in freezer for 15 minutes before you make the frosting. Make sure the whipped cream is chilled and in the refrigerator. After 15 mins, remove the bowl and whisk and add cream to it. Starting low slowly increase the beating speed to medium high (6-8) Beat for about 2 mins or until you see the cream thickening. At this point add the sugar and vanilla extract. Starting low again or else the sugar will be all over your kitchen slowly increase the beating speed to medium high (6-8). Beat for another 1-2 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
Transfer to the Piping bag, push all the cream towards the tip and rotate the top to seal the bag. Now position the tip over one cupcake and begin frosting using circular motion moving from outside to the inside until you cover the entire cupcake. Repeat for remaining cupcakes. Decorate further by dusting some cocoa powder or some adding some sprinkles (like I did).
- For the fat content in these cupcakes I’ve used mix of butter and oil. That’s because butter gives the cupcakes its rich taste and oil gives them texture and makes them light and fluffy. But you can use all butter or all oil if needed but that will alter the texture.
- Every oven is different and so the baking time for cupcakes may vary. Starting 12 minutes keep an eye on your cupcakes. Keep checking every 2-3 minutes
- I don’t prefer my cupcakes over sweet so I try to balance the sugar in both the frosting and cupcake. You can adjust sugar to your taste.
- For making the frosting, make sure your equipment like bowl and whisk and cream are cold as that helps speeding up the process of making whipped cream frosting.
- While making frosting, keep a close eye. Don’t walk away from the stand mixer. Over mixing can cause the frosting to turn into butter.
- These cupcakes need to be refrigerated and can stay good for upto 4-5 days. However they taste best fresh just like other baked goods.
That’s it, our moist, light, fluffy Chocolate Cupcakes with Whipped Cream Frosting are ready. Enjoy!!