Step 1

Begin by creaming the room temperature butter (100g) in a bowl until smooth using a whisk. Gradually add the granulated sugar (110g) in about three additions, whisking well after each addition until the mixture is light, fluffy, and the sugar granules are almost completely dissolved. The butter should have significantly increased in volume.

Next, whisk the room temperature eggs (about 91g) lightly in a separate bowl. Add the beaten eggs to the butter mixture in three separate additions, whisking thoroughly after each addition until well combined.

Incorporate the sifted dry ingredients: cake flour (110g), cocoa powder (20g), and baking powder (3g) that have been sifted twice. Gently fold them into the batter using a spatula with a cutting motion, just until no dry streaks remain. Be careful not to overmix, as this can lead to tough cupcakes.

Finally, pour in the room temperature milk (25g) and mix until just combined and no dry flour is visible. Ensure the batter is smooth and homogenous.

Step 2

Preheat your oven to 180°C (350°F). Line a muffin tin with pastry liners and fill each cup about two-thirds full with the chocolate batter. Gently tap the filled muffin tin on the counter a couple of times to release any large air bubbles.

Bake for approximately 20 minutes. Baking times can vary depending on your oven, so start checking around the 15-minute mark. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean with no wet batter attached, the cupcakes are ready. If batter clings to the toothpick, bake for an additional 2-3 minutes and test again. Overbaking can cause the cupcakes to become dry.

Once baked, carefully remove the cupcakes from the muffin tin and transfer them to a wire rack to cool completely. Letting them cool in the tin can cause the liners to stick or the bottoms to become soggy.

Step 3

While the cupcakes are cooling, let’s prepare the chocolate cream cheese frosting. Gently melt the dark couverture chocolate (50g) using a double boiler (bain-marie) and set it aside to cool slightly.

In a separate bowl, beat the room temperature cream cheese (150g) until smooth and creamy. Add the sifted powdered sugar (60g) and whisk for about 30 seconds until well combined.

Now, incorporate the slightly cooled melted dark couverture chocolate into the cream cheese mixture. Mix until you achieve a smooth, homogenous frosting. A crucial tip here: couverture chocolate without added fats can harden quickly as it cools. To prevent lumps, continuously scrape the chocolate from the sides of the bowl with a rubber spatula while it cools. This ensures an even temperature and prevents the chocolate from solidifying too much, which could clog your piping tip.

Alternatively, to mitigate the risk of the chocolate hardening, you can adjust the order. Mix the cream cheese and powdered sugar, set aside briefly. Then, melt the dark couverture chocolate and let it cool to a lukewarm temperature (not too hot). Immediately add it to the cream cheese mixture and whisk until smooth. This method ensures the chocolate stays pliable.

Step 4

Prepare your piping bag by fitting it with your desired piping tip and filling it with the chocolate frosting.

For a neat presentation, you can gently trim the slightly domed top of each cooled cupcake with a serrated knife to create a flat surface for the frosting.

Step 5

Pipe the rich chocolate frosting onto the prepared cupcakes. You’ve now created delicious and elegant chocolate cupcakes! Enjoy them with a warm cup of coffee or a cold glass of milk.