Are you a chocolate-on-chocolate fan? Oh yes, I am! These chocolate cupcakes with Lindt chocolate icing are just the way to celebrate your chocolate love. Fluffy chocolate cake swirled high with a decadent chocolate cream cheese frosting. These cupcakes are a real treat!
The Best Chocolate Cupcake Recipe
Let’s be honest, when it comes to judging chocolate cupcakes it comes down to how chocolatey they actually are! And although you can get a great result when using quality cocoa powder in your icing, nothing quite beats using melted Lindt chocolate instead!
So, these fluffy, buttery cupcakes topped with real chocolate frosting, certainty is my definition of the perfect chocolate cupcake. They also make for a great celebration cupcake recipe! So, whether it be baking for Mother’s Day or baking for your bestie's kitchen tea, this is your recipe.
Chocolate Cupcakes Made with Butter
When baking I usually make my cupcakes with oil instead of butter but the extra effort put into this batter made with butter is well worth it. The buttery cake is delicious and pairs so well with the super-indulgent icing! This recipe for chocolate cupcakes with Lindt chocolate icing is the perfect way to make use of quality ingredients like butter and proper chocolate.
As with all baking one of the most important things to get right is making sure your ingredients are at room temperature before you decide to start baking! So, your eggs, your butter, your milk all need to be at room temperature so that they can get the best emulsion when you are at the creaming stage. Why is this important? Because, believe it or not, it does affect the texture of your final bake! And when we are making cupcakes, there is very little room for error!
The Best Chocolate Frosting for Cupcakes
This Lindt chocolate frosting recipe might just be the only frosting recipe you will ever need! I use it on cakes, to sandwich in-between cookies and yes, I have even filled brioche doughnuts with this deliciousness.
There are a few things you need to be aware of when making this frosting, most of all, don’t be impatient. Hot melted chocolate and sensitive butter are not friends, so make sure you allow the chocolate to cool down slightly before you decide to add it to your icing mixture. Having said this though, you could allow for your chocolate to cool down too much. In which case when you add it to your icing it will clump and create more of a chocolate chip icing! Not ideal for piping and not what we are going for.
The ideal temperature for your melted Lindt chocolate to be before adding it to your icing sugar mixture is about 34C and not higher. If you don’t have a thermometer, think of it as slightly cooler than body temperature and judge this with the tip of your finger.
My Top Tips for the Perfect Cupcake
Cupcakes can either be little pieces of perfection or absolute disasters. I’ve made both. And these are my tips to ensure that we make the former rather than the latter!
- Fill your cupcake cases only ¾ of the way
- Make sure the batter in the cases is lying even, tap your tray on the countertop if necessary
- Understand your oven, because cupcakes are so small, they can easily burn on the bottoms
- Only ice your cupcakes once they are cool
- Check the consistency of your icing before adding it to your piping bag
If like me, you love all things chocolate, try out this recipe for chocolate marble cake with chocolate sauce, so yum!
Happy Baking
With Love,
Kitty
📖 Recipe
Chocolate Cupcakes with Lindt Chocolate Icing
Ingredients
Chocolate Cupcakes
- 150 grams unsalted butter
- 250 grams sugar
- 3 eggs
- 250 grams flour
- 2½ tsp baking powder
- 30 grams cocoa powder
- 1 pinch salt
- 125 ml brewed strong coffee
- 1 tsp vanilla extract
- 175 ml milk
Lindt Chocolate Icing
- 125 grams cream cheese
- 115 grams icing sugar
- 20 grams cocoa powder
- 180 grams Lindt chocolate (dark or milk if you prefer)
- 120 grams unsalted butter, room temp
- 100 grams sour cream
Instructions
- Preheat your oven to 170°C and line two cupcake pans with cupcake papers.
- Place the butter into a bowl of an electric mixer fitted with a whisk attachment. Beat the butter on high speed until it is white and fluffy this should take about 5 minutes.
- Add the sugar and beat for another minute.
- Add your eggs, one at a time and waiting at least one minute between each addition. Scrape the side of the bowl with a spatula to ensure the mixture is beating evenly.
- Sift the flour, salt, cocoa powder, and baking powder into a separate bowl and set aside.
- Combine the milk, vanilla and coffee into a jug.
- Alternate by adding the dry and wet ingredients to the egg mixture, on medium to low speed. Scraping down the sides of the bowl to ensure that the mixture is lump-free and mixing evenly.
- Fill the cupcakes cakes ¾ of the way full and bake in a preheated oven for 15 minutes. Allow to cool before icing.
- To make to the icing, sift together the cocoa powder and icing sugar. Place into a bowl of an electric mixer fitted with a whisk attachment.
- Add the butter and beat on high speed until light and fluffy, this can take about 10 minutes.
- Meanwhile, melt your chocolate over a double boiler. Set aside to cool slightly.
- Swop your mixer attachment to a paddle one and add the cubed cream cheese, beat until incorporated.
- Add the melted chocolate in a steady stream down the side of the bowl. Use a spatula to ensure everything is well mixed.
- Add the melted chocolate in a steady stream down the side of the bowl. Use a spatula to ensure everything is well mixed.
- Once the melted chocolate has been incorporated properly, add the sour cream and mix the icing until fluffy. Your icing is now ready for piping
- Add to a piping bag fitted with a pipping nozzle and pipe a swirl onto each cooled cupcake. Top with decorations of your choice. Enjoy!
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