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.
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. If you want to use Cream Cheese frosting instead of whipped cream that will work well too. You can find the recipe for Cream Cheese frosting in my Vanilla Cupcakes recipe.
Recipe Ingredients
Dry ingredients: All-purpose flour, salt, baking powder, baking soda, cocoa powder, sugar. Wet ingredients: Butter, oil, vanilla extract, baking chocolate, water, sour cream, egg. For the frosting: Heavy whipping cream, powdered sugar, vanilla extract.
Step by Step Method
To make chocolate cupcakes
Preheat the oven to 350°F and line the cupcake pan with liners. Keep aside. 1 - In a sauce pan, add chocolate and butter along with milk and water. 2 - 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. 3 - Now in another small bowl crack the egg and whisk. To this add sour cream and whisk again. 4 - Stir in the oil and Vanilla extract. Mix well and keep aside. 5 to 8 - In a large, clean dry bowl, sift together all the dry ingredients (except sugar). Add sugar to it and mix well. Keep aside. 9 - Once the butter and chocolate mixture has cooled completely add it to the dry mixture. 10 - Mix till well incorporated. 11 & 12 - 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. 13 & 14- Using an ice cream scoop pour the batter into pre-lined cupcake pan. Make sure to fill just ½ 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. 15 &16 - 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 the pan for 5 mins and then transfer onto a cooling rack to cool completely.
To make the whipped cream frosting
Keep the Wire hook attachment and the bowl in the freezer for 15 minutes before you make the frosting. Add the tip to the Piping bag and keep it ready. Place the bag with the tip inside on a large glass. Fold over the piping bag over the glass and keep ready. 17 - 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). 18 - Beat for about 2 mins or until you see the cream thickening. 19 - 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). 20 - 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).
Recipe Tips
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.
More Eggless Cake Recipes
Hope you enjoy these yummy Chocolate Cupcakes with Whipped Cream Frosting!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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