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Homemade Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting photo
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Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting

Indulge in these rich, moist cupcakes topped with a cloud-like frosting that melts in your mouth!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cupcakes
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup dark or Dutch-processed cocoa powder (mix in 1 tablespoon of black cocoa for color)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg (at room temperature)
  • 1/2 cup buttermilk
  • 3 tablespoons hot brewed coffee (or plain hot water)
  • 1/3 cup vegetable oil (or light olive oil)
  • 2 teaspoons vanilla extract

For the Chocolate Cloud Frosting:

  • 1 cup unsalted butter (softened)
  • 1 1/4 cups powdered sugar (sifted)
  • 1/2 cup dark or Dutch-processed cocoa powder (with 2 tablespoons black cocoa)
  • 1/4 cup full-fat sour cream (at room temperature)
  • 3 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 5 ounces dark chocolate (60-70%, melted and cooled to lukewarm)

Instructions

  • Preheat your oven to 350°F (175°C). Line a cupcake tin with parchment paper liners and set aside.
  • In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt. Ensure that everything is well combined to avoid clumps.
  • In another bowl, whisk together the egg, buttermilk, hot brewed coffee, vegetable oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • In a large mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed until combined.
  • Add the sour cream, hot water, vanilla extract, and sea salt, then mix on medium speed until smooth and fluffy.
  • Pour the cooled melted dark chocolate into the frosting mixture and combine until fully incorporated. The frosting should be light and airy, perfect for spreading or piping.
  • Once the cupcakes are completely cool, use an offset spatula or a piping bag to generously frost each cupcake with the Chocolate Cloud Frosting.

Equipment

  • Mixing Bowls
  • Whisk
  • Cupcake tins
  • Parchment paper liners
  • Offset spatula
  • Oven thermometer

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overbake; keep an eye on the cupcakes as they bake.
  • Feel free to customize the frosting with flavors like espresso or almond extract.