Name: The Best Chocolate Cupcakes Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee); 200 g granulated sugar; 50 g unsweetened Dutch cocoa powder; 160 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 120 g sour cream (14-18%, room temperature); 75 g vegetable oil; 2 large eggs (room temperature); 1 ½ tsp vanilla extract; 200 g butter (room temperature); 275 g powdered sugar; 50 g unsweetened Dutch cocoa powder; 1 1/4 tsp vanilla extract; 2-3 tsp whole milk (room temperature)

Ingredients

120 g warm coffee or water (or 1 tsp instant coffee dissolved in water)

200 g granulated sugar

50 g unsweetened Dutch cocoa powder

160 g all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

120 g sour cream (14-18%, room temperature)

75 g vegetable oil

2 large eggs (room temperature)

1 ½ tsp vanilla extract

200 g butter (room temperature, for buttercream)

275 g powdered sugar (for buttercream)

50 g unsweetened Dutch cocoa powder (for buttercream)

1 ¼ tsp vanilla extract (for buttercream)

2-3 tsp whole milk (room temperature, for buttercream)

Instructions

Step 1: Preheat your oven to 160ºC (320ºF) using a conventional setting. Line a 12-cup cupcake tray with cupcake liners.

Step 2: Prepare the coffee or warm water and let it cool slightly while you gather the other ingredients.

Step 3: In a large bowl, combine all the dry ingredients: granulated sugar, cocoa powder, flour, baking powder, baking soda, and salt. Stir well to mix evenly.

Step 4: In a separate bowl, whisk together the wet ingredients: sour cream, vegetable oil, eggs, vanilla extract, and the cooled coffee or water. Mix gently to combine without overwhisking.

Step 5: Gradually pour the wet ingredients into the dry ingredients. Stir gently until the batter is smooth and free of lumps.

Step 6: Divide the batter evenly among the lined cupcake cups. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: For the buttercream, sift together powdered sugar and cocoa powder.

Step 9: Beat the room-temperature butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and beat for another 2 minutes.

Step 10: Add the powdered sugar and cocoa mixture, vanilla, and milk in two parts, mixing on low speed until fully incorporated each time.

Step 11: Scrape the bowl and mix the buttercream on low speed for 2 more minutes until smooth and fluffy.

Step 12: Transfer the buttercream to a piping bag fitted with a star tip (such as Wilton 1A).

Step 13: Pipe the buttercream onto the cooled cupcakes. Use the back of a teaspoon to create a small indent on top of the buttercream, then decorate with chocolate sprinkles.

Tips & Variations

Use coffee instead of water to enhance the chocolate flavor without adding a strong coffee taste.

For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based butter alternative for the frosting.

Try adding a pinch of cinnamon or espresso powder to the batter for a subtle twist.

If you prefer a lighter frosting, reduce the butter and add more milk gradually until desired consistency.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days but bring them back to room temperature before serving. The buttercream frosting may firm up in the fridge; gently warm cupcakes if desired. You can also freeze the unfrosted cupcakes for up to 3 months; thaw completely before frosting.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, but Dutch cocoa powder has a milder, less acidic flavor. If using regular cocoa, the cupcakes might taste a bit more bitter, so you might want to slightly increase the sugar.