The Very BEST Chocolate Cupcakes

Summary by Krater

John Kanell demonstrates how to make the ultimate chocolate cupcake with Swiss meringue buttercream, including exact measurements and tips for a moist texture and smooth frosting.

From the video

Answers: How do you make the ultimate chocolate cupcake?

• chocolate cupcake recipe
• Swiss meringue buttercream
• baking cupcakes
• making frosting

Ingredients

• 180 g (1 1/2 cups) all-purpose flour
• 265 g (1 1/3 cups) granulated sugar
• 1/2 tsp salt
• 6 g (1 tsp) baking soda
• 1/4 cup cocoa powder
• 1 tbsp white vinegar
• 1/2 cup milk
• 2 medium eggs
• 1/4 cup sour cream
• 80 mL (1/3 cup) vegetable oil
• 60 mL (1/4 cup) hot coffee
• 10 mL (2 tsp) vanilla extract
• 5 egg whites
• 300 g (1 1/2 cups) granulated sugar
• 2 g (1/2 tsp) kosher salt
• 10 oz bittersweet chocolate
• 450 g (1 lb) unsalted butter

What it concludes

• Filling cupcake papers about two-thirds full prevents them from overflowing while baking.
• Using room temperature butter for Swiss meringue buttercream prevents the frosting from becoming soupy.
• Adding melted chocolate to Swiss meringue buttercream at around 70 degrees F creates a smooth and glossy texture.