Chocolate Cupcakes with Penuche Frosting

Chocolate cupcakes are a classic dessert that never fails to impress. But when you add a rich, creamy penuche frosting, you elevate these delightful treats to a whole new level. The combination of moist chocolate cake and the sweet, buttery flavor of penuche creates a mouthwatering experience that will have your friends and family coming back for more. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these chocolate cupcakes with penuche frosting are sure to satisfy your cravings.

Top Reasons to Make Chocolate Cupcakes with Penuche Frosting

• Decadent Flavor: The deep chocolate flavor pairs perfectly with the caramel notes of the penuche frosting.
• Perfect for Any Occasion: Whether it’s a birthday party, a family gathering, or just a treat for yourself, these cupcakes are versatile and loved by all.
• Easy to Make: With simple ingredients and straightforward steps, you’ll be able to whip these up in no time!
• Impressive Presentation: The fluffy frosting on top of rich chocolate cupcakes looks stunning and tastes even better.

Ingredient Rundown

• All-Purpose Flour (1 3/4 cups): The foundation of the cupcakes, providing structure.
• Granulated Sugar (2 cups): Sweetens the cupcakes and contributes to their moist texture.
• Cocoa Powder (3/4 cup): Adds deep chocolate flavor.
• Baking Soda (2 tsp): Helps the cupcakes rise.
• Baking Powder (1 tsp): Ensures the cupcakes are light and fluffy.
• Salt (1 tsp): Enhances the flavors in the cupcakes.
• Large Eggs (2): Provides moisture and helps bind the ingredients together.
• Sour Cream (1/4 cup): Adds moisture and richness.
• Applesauce (6 Tbsp): A healthier fat substitute that keeps the cupcakes moist.
• Melted Butter (1/4 cup): Adds flavor and richness.
• Buttermilk (1 cup): Enhances the cupcake’s tenderness.
• Unsulphured Molasses (2 Tbsp): Adds depth and a hint of caramel flavor.
• Vanilla Extract (2 tsp): Enhances the overall flavor.
• Hot Water (3/4 cup): Helps to bloom the cocoa powder and creates a moist batter.
• Butter (1/2 cup) for Frosting: The base of the penuche frosting, providing creaminess.
• Packed Dark Brown Sugar (1 cup): Creates a rich, caramel flavor in the frosting.
• Half-and-Half (1/4 cup): Adds creaminess to the frosting.
• Pinch of Salt: Balances the sweetness of the frosting.
• Vanilla Extract (1 tsp) for Frosting: Adds wonderful flavor to the frosting.
• Powdered Sugar (2 cups): Sweetens and thickens the frosting.
• Hot Water (1-2 Tbsp): Adjusts the consistency of the frosting.

Tools of the Trade

• Mixing Bowls: For combining ingredients smoothly.
• Measuring Cups and Spoons: Essential for accuracy in baking.
• Whisk: To mix dry ingredients and incorporate air into the batter.
• Electric Mixer: Makes mixing the batter and frosting easier and more efficient.
• Cupcake Liners: For easy removal and serving of cupcakes.
• Oven: Preheat to ensure perfectly baked cupcakes.
• Cooling Rack: To cool cupcakes before frosting.

Chocolate Cupcakes with Penuche Frosting: From Prep to Plate

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the eggs, sour cream, applesauce, melted butter, buttermilk, molasses, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 5: Add Hot Water

Carefully stir in the hot water until the batter is smooth and well blended. The batter will be thin, but that’s okay!

Step 6: Fill Cupcake Liners

Using a ladle or a measuring cup, fill each cupcake liner about two-thirds full with batter.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8: Cool

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.

Step 9: Make Penuche Frosting

In a medium saucepan over medium heat, melt the butter. Stir in the dark brown sugar and half-and-half, and bring to a gentle boil. Let it boil for 2-3 minutes, stirring constantly. Remove from heat.

Step 10: Add Flavorings

Add a pinch of salt and the vanilla extract to the mixture. Let it cool slightly.

Step 11: Mix in Powdered Sugar

Gradually whisk in the powdered sugar until the frosting is smooth and creamy. If the frosting is too thick, add 1-2 tablespoons of hot water until you reach your desired consistency.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost each cupcake with the penuche frosting.

Step 13: Serve and Enjoy

Serve your chocolate cupcakes with penuche frosting to friends and family, and watch them disappear in no time!

Better-for-You Options

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Reduced Sugar: Cut back on the granulated sugar slightly without compromising taste.
• Applesauce: Use unsweetened applesauce to reduce sugar content further.
• Coconut Oil: Replace melted butter with coconut oil for a dairy-free option.

Watch Outs & How to Fix

If your cupcakes are sinking in the middle, it may be due to underbaking or too much liquid. Ensure you bake them long enough and measure ingredients accurately.

• Overmixing: Be cautious not to overmix the batter, as this can lead to dense cupcakes.
• Frosting Too Runny: If your penuche frosting is too runny, add more powdered sugar until it thickens.

Leftovers & Meal Prep

Store any leftover chocolate cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. For meal prep, bake the cupcakes in advance and frost them on the day you plan to serve them for the best taste and texture.

Helpful Q&A

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just make sure to store them in an airtight container at room temperature. Frost them the day you plan to serve them for the best results.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe.

Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months.

How can I make the frosting more flavorful?

Feel free to experiment with flavorings! A splash of bourbon or rum can add an extra layer of flavor to the penuche frosting. You can also mix in some chopped nuts for added texture.

Final Bite

Indulging in these chocolate cupcakes with penuche frosting is an experience that wraps you in comfort and nostalgia. The moist, rich chocolate cake paired with the creamy, caramel-like frosting creates a perfect balance that will leave you longing for more. So, gather your ingredients, follow the steps, and treat yourself to a little piece of heaven that you can share with loved ones or keep all to yourself. Happy baking!