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+ servings
close up shot of chocolate cupcake with a bite taken out of it

Chocolate Cupcakes

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Created by Mariam Ezzeddine
Super moist and tasty, these Chocolate Cupcakes will be a hit at your next birthday party, bake sale, PTA meetings, and more! Perfect for chocolate lovers, pair your chocolate cupcakes with a homemade chocolate icing!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
cupcakes

Ingredients

For Cupcakes:

  • 1 cup flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup sour cream
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • ½ cup hot water

For Icing:

  • 1 stick unsalted butter softened
  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

For Cupcakes:

  • Preheat your oven to 300F. Line a muffin tin with 12 cupcake liners.
  • In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until free of lumps.
  • In a medium bowl combine the egg, sour cream, oil, and vanilla. Mix until fully combined and smooth.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Add the hot water and mix until combined.
  • Fill each cupcake liner up about ½ way.
  • Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out with only a few moist crumbs.
  • Remove from oven and allow to cool while you make the buttercream.

For Icing:

  • In a stand mixer beat the butter until soft and fluffy.
  • Add the sugar, cocoa powder, and vanilla. Beat until fully combined.
  • Add the heavy cream and beat until fluffy, about 5 minutes.
  • Transfer the icing to a piping bag fitted with a piping tip and pipe the icing on top of each cupcake

Notes

  • Use a high-quality Dutch processed cocoa powder if you are able to. They result in a less acidic and fudgier taste, making them the perfect cocoa for brownies!
  • To check that the cupcakes are done, insert a toothpick into the middle of the cupcakes, if the toothpick comes out clean, then they are done. If the toothpick comes out with some batter on it, keep baking.
  • Be sure to avoid packing in your flour when measuring. Too much flour will lead to a dense cupcake. Fluff the flour with a fork before scooping it with a measuring cup.
  • Avoid over-mixing your cupcake batter as it can cause the chocolate brownies to get too dense.
  • Don’t over-fill the cupcake liners as the cupcakes will rise while it bakes. Too much batter and it’ll overflow.

Nutrition

Calories: 372kcal | Carbohydrates: 48g | Protein: 3g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 204mg | Potassium: 117mg | Fiber: 2g | Sugar: 37g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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