The Best You Ever Tried Chocolate Cupcakes Recipe

Chocolate Cupcakes

This chocolate cupcakes recipe  so far is the best recipe I’ve ever tried. As a result, you’ll get perfectly moist, fluffy chocolate cupcakes and most probably will eat more than one at once. 

I love it because of handy ingredients and a little secret in this recipe that makes these chocolate cupcakes just perfect.

Totally enjoyed working with chocolate cupcakes butter due to its perfect structure and consistency.

Admired watching them grow in the oven forming perfectly shaped heads. 

Obviously, Elizabeth was the first one to try them out and it was a total hit! We liked to tear the finished cupcake in half and watch how the airy and moist dough separates. And then, I tasted it and, I think, there was a  music in my head as soon as my taste buds sensed this incredible combination of flavors and ingredients perfectly connected together. 

What’s the secret ingredient in these chocolate cupcakes recipe you are probably asking by now… It’s a freshly brewed coffee added to the butter. But let me share the whole recipe with you, please.

Promise, you’ll not regret a minute spent in the kitchen working on these babes!


For the Cupcakes:

  • ¼  cup  sour cream room temperature 60g
  • ½  cup  buttermilk room temperature, 120mL
  • medium eggs
  • ⅓  cup  virgin olive oil 80mL
  • ¼  cup  hot coffee 60mL
  • tsp  vanilla extract 10mL or 1 bag vanillin sugar 8g
  • 1 ½  cups  all-purpose flour 180g
  • cup  granulated sugar 240g
  • ¼  cup  cocoa powder 20g
  • tsp  baking soda 6g
  • 1 tsp of white vinegar
  • ½  tsp  kosher salt 2.5g

For the Vanilla Swiss Meringue Buttercream:

  • 2  egg whites room temp 80g
  • ½ cups sugar 120g
  • ½  cups unsalted butter room temperature 114g (1stick butter) 
  • ¼  cup cream cheese 55 g
  • 1 bag vanillin sugar 8g
  •  Sprinkles (optional) 


For the cupcakes:

  • Preheat to 350F. Add papers to a cupcake tin.
  • Sift the dry ingredients (except baking soda) into the bowl and whisk to combine.
  • Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Place 1tsp of baking soda in the table spoon and pour vinegar over it. Mix it in helping to evenly distribute and bubble, then mix into the wet ingredients. 
  • Now, it’s time to pour the hot coffee in while you whisk and set aside.
  • Add the wet ingredients into the dry ingredients.
  • Whisk until smooth and combined.
  • Distribute batter evenly into the cupcake papers (avoid overfilling as cupcakes will grow) and bake for about 15 -20 minutes.
  • Allow to cool.

For the Vanilla Swiss Meringue Buttercream:

  • Add egg whites sugar and vanillin sugar in a bowl. Give the mixture a brief whisk. 
  • Place the bowl over a pan of simmering water (bain-marie). Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it’s not grainy between your fingers. It will take approximately 10 minutes.
  • Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy and sturdy peaks. 
  • Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized pieces of room temperature butter making sure to let the butter incorporate before you add the next piece.
  • Once all the butter is incorporated, go ahead and add all at once cream cheese in teaspoon sized pieces.
  •  Keep mixing till everything is incorporated.
  •  Place your cream in the icing bag with the large star tip or any tip of your choice. You may let it cool down a bit in the fridge (15-20 minutes)
  •  You are ready do Decorate

My Cupcakes were inspired by John Kennel from Preppy Kitchen. I Modified recipe a bit according to my preferences, but took seriously his instructions and tips.

Cupcakes were baked by Elizabeth (a almost 8 years old girl) and I was just there for a little help and guidance when required. 

Bon appetite, 


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