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Home » Recipes » Desserts » Cupcakes » Bakery Style Chocolate Cupcakes
Cupcakes
by Angela
by Angela6 comments4235 views
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Are you looking for ultra-moist, tender, Bakery Style Chocolate Cupcakes? Then you’ve found them, my mother is a master at baking and this is her ultra-chocolaty recipe that was served up daily back in the day in one of our family bakeries.
These cupcakes rise superbly and are beyond delicate to eat. Their intense chocolate flavor is kicked up a notch by adding a cup of hot coffee which naturally elevates the rich chocolate flavor.
carte du jour
Tips for making the Best Bakery Style Chocolate Cupcakes
- This batter is thin, be sure to fill your cupcake tins at the halfway mark because they will increase in volume significantly.
- A note on oven temperature. Preheat the oven to 400°F/200°C and bake the cupcakes for 5 minutes. Once 5 minutes has passed, decrease the heat to 350°F/175°C and bake for an additional 10 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re done. If a little batter remains, allow them to cook for an additional 3-5 minutes.
The initial bake in at the higher temperature forces the cupcakes upward and gives them a nice rise. And the lower temp allows them to finish cooking through completely.
The frosting we used is a Chocolate Buttercream, which you’ll find in the recipe below.
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How to Make Bakery Style Chocolate Cupcakes
5 from 3 votes
Bakery Style Chocolate Cupcakes
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
These Bakery Style Chocolate Cupcakes rise superbly and are beyond delicate to eat. Their intense chocolate flavor is kicked up a notch by adding a cup of hot coffee which naturally elevates the rich chocolate flavor.
Category:Dessert
Cuisine:American
Keyword:Bakery Style Chocolate Cupcakes, Chocolate Cupcake Recipe
Servings: 24 cupcakes
Author: Mean Green Chef
Ingredients
Bakery Style Chocolate Cupcakes
- 2cups (242 grams)all-purpose flour
- 1cup (239 grams)dark brown sugar
- 1cup (217 grams)light brown sugar
- 3/4cup (95 grams)cocoa powder,unsweetened
- 2teaspoons baking soda
- 1teaspoonbaking powder
- 1teaspoon Kosher sea salt,finely ground
- 1cup (242 ml)whole milk
- 1/2cup (109 ml)vegetable oil
- 2largeeggs,room temperature
- 1teaspoonpure vanilla extract
- 1cup (237 ml)freshly brewed coffee,black and hot
Chocolate Buttercream Icing
- 1cup (227 grams)butter,room temperature
- 3/4cup (95 grams)cocoa powder,unsweetened
- 4cups (400 grams)confectioners' sugar (powdered sugar)
- 2-4Tablespoonswhole milk
- 1teaspoonpure vanilla extract
Instructions
Bakery Style Chocolate Cupcakes
Preheat oven to 400°F/200°C degrees. Line the cupcake tin with cupcake papers.
In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.
In a mixing bowl blend themilk, oil, eggs,and vanilla until combined.Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.
Fill your cupcake tins halfway full with the batter and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise.
Then reduce the heat to 350°F/175°C and bake for an additional10 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they're baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.
Remove from the oven and cool completelybefore frosting.
Chocolate Buttercream Icing
In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners' sugar, whole milk, and vanilla on low.
Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it's to thin you can add extra confectioners' sugar.
Recipe Notes
- Prep time is approximate.
- Store cupcakes in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tendsto dry out any cupcake recipe.
If cupcakes are your jam then check out our Pink Champagne Cupcakes too! Aren’t they pretty?
Another all time favorite from the family bakery is our Chocolate Storm Cake a 5 star viral recipe!
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Angela
Hi, I’m Angela, I grew up in New York in an Irish-Italian multi-generational restaurateur family. I’ve been in the kitchen over 35 years, and it’s still my favorite place to create. Growing up in hustle and bustle of professional kitchens was the forefront for my love of all things food. From baking bread, desserts, to hand rolling pasta and mastering the art of soup making. It was the bedrock that shaped my life.
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6 comments
Holly BirdDecember 19, 2018 - 10:17 am
Wow what a great recipe! You always decorate so nicely too! Thank you for the inspiring posts, they make me want to do more in the kitchen!
Reply
AngelaDecember 27, 2018 - 9:08 am
Hi, Holly ? thanks ever so much for your kind words! It really is my hope to help people love their kitchens and food as much as we do!?
Reply
Tonya | the Writer MomDecember 24, 2018 - 7:33 pm
Delicious! These cupcakes had a nice dome when they came out of the oven and didn’t completely fall flat when they cooled. The coffee adds a nice touch.
Reply
AngelaDecember 27, 2018 - 9:06 am
Hi Tonya!! Thrilled that you loved our recipe, it really does create nice high domes and a fluffy cake. Thank so much for the feedback ?
Reply
BethOctober 30, 2019 - 11:23 pm
I love every recipe on your blog — I can’t wait to try every one! Everything is so lushly represented and well explained!
Reply
AngelaNovember 4, 2019 - 1:41 pm
Lol, thank you so much for the kind words, Beth! You made my day!
Reply
