Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.
The Secret to Moist, Rich Cupcakes
I worked hard, trying a half dozen different versions. My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to.
These cupcakes are just rich enough. They’re nicely moist and a little lighter in texture than my sour cream version, yet sturdy enough to hold a generous crown of whatever frosting you choose.
The Best Chocolate Frosting for Cupcakes
I’ve opted to top these cupcakes with a fudgy, dark chocolate frosting. It’s a little thicker than classic buttercream thanks to lots of melted chocolate, but it has a deeper chocolate flavor.
To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles on top—my favorite are Dutch dark chocolate sprinkles, like Deruyter brand. They actually taste like chocolate instead of wax! I find them at World Market, online, or even in the international aisle of some grocery stores.
