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. Remove from the oven and cool completely on a rack before frosting. Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling). Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like. Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.
