Name: Chocolate Cupcakes with Penuche Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 large eggs; 1/4 cup sour cream; 6 Tbsp applesauce; 1/4 cup butter, melted; 1 cup buttermilk; 2 Tbsp unsulphured molasses; 2 tsp vanilla extract; 3/4 cup hot water; 1/2 cup butter; 1 cup packed dark brown sugar; 1/4 cup half-and-half; 1 pinch salt; 1 tsp vanilla extract; 2 cups powdered sugar; 1-2 Tbsp hot water

Indulging in a rich chocolate cupcake is one of life’s simplest pleasures, and when you add a creamy, caramel-like penuche frosting, you elevate that joy to a whole new level. These Chocolate Cupcakes with Penuche Frosting are not just any cupcakes; they are a delightful combination of moist chocolate and sweet, buttery goodness that will have everyone coming back for seconds (and thirds!). Whether you’re celebrating a special occasion or just want to treat yourself, this recipe is sure to impress.

Why This Recipe Belongs in Your Rotation

There’s something magical about a chocolate cupcake. The soft, tender crumb pairs perfectly with the rich flavors of cocoa, while the penuche frosting adds a unique twist that you won’t find in your average cupcake recipe. This dessert is perfect for any gathering, from birthdays to holiday parties, and even a cozy night in. Plus, the combination of chocolate and caramel is hard to resist!

What Goes Into Chocolate Cupcakes with Penuche Frosting

To create these delightful treats, you’ll need the following ingredients:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/4 cup sour cream
6 Tbsp applesauce
1/4 cup butter, melted
1 cup buttermilk
2 Tbsp unsulphured molasses
2 tsp vanilla extract
3/4 cup hot water
For the Penuche Frosting:
1/2 cup butter
1 cup packed dark brown sugar
1/4 cup half-and-half
1 pinch salt
1 tsp vanilla extract
2 cups powdered sugar
1-2 Tbsp hot water

Equipment at a Glance

To make these scrumptious cupcakes, gather the following equipment:

Muffin tin – for baking the cupcakes
Mixing bowls – for combining ingredients
Electric mixer – for a smooth batter and frosting
Rubber spatula – for scraping down the sides of the bowl
Measuring cups and spoons – for accurate ingredient measurements
Cooling rack – for letting the cupcakes cool completely

Directions: Chocolate Cupcakes with Penuche Frosting

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make for an easy cleanup later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the eggs, sour cream, applesauce, melted butter, buttermilk, molasses, and vanilla extract. Make sure everything is mixed thoroughly.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix!

Step 5: Add Hot Water

Slowly stir in the hot water until the batter is smooth. It will be quite thin, but that’s what makes the cupcakes tender.

Step 6: Fill the Muffin Tin

Using a measuring cup or ice cream scoop, fill each cupcake liner about two-thirds full with batter.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cupcakes

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.

Step 9: Make the Penuche Frosting

In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar and cook for 2-3 minutes, stirring constantly.

Step 10: Add Half-and-Half

Remove the saucepan from heat and whisk in the half-and-half and a pinch of salt until combined. Let it cool slightly.

Step 11: Mix in Sugar and Vanilla

Transfer the mixture to a mixing bowl. Add the vanilla extract and powdered sugar gradually, mixing until smooth. If the frosting is too thick, add 1-2 tablespoons of hot water to reach your desired consistency.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost them with the penuche frosting. You can use a knife or a piping bag for a decorative touch.

Season-by-Season Upgrades

Feel free to adjust this recipe to suit the seasons or your taste preferences:

Spring: Add lemon zest to the batter for a refreshing twist.
Summer: Top with fresh berries for a pop of color and flavor.
Fall: Incorporate a hint of cinnamon or nutmeg into the batter.
Winter: Add peppermint extract to the frosting for a festive touch.

What Could Go Wrong

Here are some common pitfalls and how to avoid them:

Dry Cupcakes: Overbaking can lead to dry cupcakes. Keep an eye on them in the oven and check for doneness a few minutes early.
Frosting Issues: If your penuche frosting is too runny, add more powdered sugar. If it’s too thick, add a little hot water.
Uneven Baking: Make sure to rotate your muffin tin halfway through baking for even results.
Sticking Liners: Ensure the liners are properly greased if they’re not non-stick.

Keep It Fresh: Storage Guide

To keep your Chocolate Cupcakes with Penuche Frosting fresh, consider the following:

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
Once frosted, keep them in the refrigerator for up to a week.
For longer storage, freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.

Reader Q&A

Can I use a different type of flour?

Yes! You can substitute all-purpose flour with gluten-free flour or whole wheat flour, but the texture may vary slightly.

What can I substitute for buttermilk?

You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Can I make mini cupcakes instead?

Absolutely! Just reduce the baking time to about 12-15 minutes for mini cupcakes.

How can I make the frosting more stable in warm weather?

Add an extra cup of powdered sugar to the frosting, and keep the cupcakes in a cool place until serving.

Explore More

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Make It Tonight

Now that you have the recipe for these delightful Chocolate Cupcakes with Penuche Frosting, it’s time to gather your ingredients and get baking! These cupcakes are perfect for any occasion, and once you try them, they are sure to become a favorite in your dessert repertoire. Enjoy every decadent bite!