Description
Rich chocolate cupcakes dive deep into pure indulgence, blending Belgian cocoa with velvety buttercream. Silky smooth textures and intense chocolate notes invite you to savor each delectable bite of pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 4 cups powdered sugar
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
Cookie Components:
- ⅓ cup chocolate cookie crumbs
- 8 whole cookies, for topping
Flavor Enhancer:
- ½ teaspoon vanilla extract
Instructions
- Warm the oven to 350°F (175°C) and arrange eight paper cupcake liners inside a standard muffin tin.
- Gently heat milk in a glass measuring cup until steaming, then introduce chocolate pieces, stirring continuously until completely melted and smooth. Allow the mixture to cool slightly at room temperature.
- In a large mixing bowl, cream butter and sugar together until the mixture becomes light, fluffy, and pale in color. Incorporate egg and vanilla extract, carefully scraping down the bowl’s sides to ensure even distribution.
- Gradually sift salt, baking soda, and cocoa powder into the wet ingredients. Fold in flour with gentle movements, then blend in sour cream and the previously prepared warm milk-chocolate mixture until just combined, avoiding overmixing.
- Distribute the batter evenly among the prepared liners using a large cookie scoop, filling each approximately two-thirds full. Bake for 18-20 minutes, checking doneness by inserting a toothpick that should emerge with minimal crumbs.
- Remove cupcakes from the oven and let them rest in the pan for 5-7 minutes before transferring to a wire cooling rack to reach complete room temperature.
- For the frosting, whip cream cheese and butter in a separate bowl until silky and uniform in texture. Introduce vanilla extract and mix thoroughly.
- Gradually incorporate powdered sugar, one cup at a time, blending until the frosting reaches a smooth, spreadable consistency. Gently fold crushed cookies into the mixture, maintaining a balanced texture.
- Transfer frosting to a piping bag fitted with a decorative tip. Generously pipe frosting onto each cooled cupcake, creating elegant swirls or peaks.
- Garnish each cupcake with a whole or half cookie on top. For optimal flavor and texture, serve at room temperature or store in a sealed container in the refrigerator for up to 3 days.
Notes
- Transforming basic ingredients into decadent chocolate cupcakes requires precision and love for baking.
- Melting chocolate directly into steaming milk creates a rich, smooth base that intensifies the dessert’s deep flavor profile.
- Creaming butter and sugar until fluffy ensures a tender, light texture that melts delightfully on your tongue.
- Incorporating dry ingredients gradually prevents lumps and guarantees a perfectly balanced, silky cupcake batter.
- Using a cookie scoop ensures uniform size and even baking, resulting in consistently delicious treats every single time.
- Chilling cupcakes before frosting helps stabilize the cream cheese topping and allows flavors to develop more intensely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 398 kcal
- Sugar: 45 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg