These rich, chocolatey cupcakes with their silky frosting are straight from my favorite cupcake shop in San Francisco—Kara’s Cupcakes. This recipe is actually theirs, and I was thrilled to find it online so I could make them at home and bring a little piece of San Francisco to friends and family who don’t live nearby.
Ingredients (makes about 12–15 cupcakes)
For the cupcakes:- 2 cups cake flour
- 1½ cups unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 4 large eggs, at room temperature
- 8 oz (1 cup) unsalted butter, at room temperature, cut into cubes
- 2 cups granulated sugar
- 1 cup hot coffee
- 6 oz semisweet chocolate chips
- 1 cup buttermilk, at room temperature
- 1 tsp vanilla extract
- 4½ oz granulated sugar
- Enough water to cover the sugar in a saucepan (for simple syrup)
- 6½ oz egg whites (about 5–6 large eggs)
- 20 oz unsalted butter, at room temperature
- 6 oz melted chocolate (slightly cooled)
Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add sugar and beat on medium speed until light and fluffy (2–3 minutes).
Add eggs one at a time, beating well after each addition.
In a small bowl, pour the hot coffee over the chocolate chips. Let sit for a minute, then whisk until smooth. Set aside.
In another bowl, stir the buttermilk and vanilla together.
With the mixer on low, alternate adding the dry ingredients, chocolate mixture, and buttermilk mixture in thirds. Begin and end with the dry ingredients. Mix just until combined—don’t overmix.
Fill cupcake liners just over ¾ full using an ice cream scoop.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the Chocolate Swiss Meringue Buttercream:
In a small saucepan, combine sugar and enough water to just cover it. Heat over medium-high until it reaches 220°F.
While the syrup heats, beat the egg whites in a clean stand mixer bowl until soft peaks form.
With the mixer running on medium, slowly pour the hot syrup into the egg whites in a steady stream. Increase speed to high and continue whipping until the meringue is glossy and stiff, and the bowl is no longer warm (about 5–7 minutes).
With the mixer on medium-low, gradually add the butter a few tablespoons at a time. Once fully incorporated, add the melted (and slightly cooled) chocolate. Beat until smooth and silky.