Go Back
Chocolate Custard Cupcake

The Ultimate Chocolate Custard Cupcake

5 from 1 vote
A professional-grade chocolate cupcake featuring a hidden custard center and an ultra-moist crumb developed over 40 years of baking experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Chocolate Custard Base
  • 0.5 cup Whole Milk Full fat, room temp
  • 2 Egg Yolks Large, room temp
  • 1 tbsp Cornstarch
Chocolate Cupcake Batter
  • 1.5 cups All-Purpose Flour Sifted
  • 1 cup Dutch Cocoa Powder High quality
  • 1 cup Strong Hot Coffee Freshly brewed
  • 1 cup Sour Cream Full fat

Method
 

  1. Prepare the custard by whisking milk, yolks, sugar, and cornstarch over medium heat until thickened. Let cool completely.
  2. Sift dry ingredients including flour, cocoa, and leavening agents into a large bowl.
  3. Mix wet ingredients, blooming the cocoa with hot coffee last. Fold into dry ingredients gently.
  4. Fill liners halfway, add a teaspoon of custard, cover with more batter, and bake at 350°F for 20 minutes.

Notes

Use Dutch-processed cocoa for the darkest color. Ensure all dairy is room temperature to prevent the batter from breaking.