These cupcakes are not messing around. Deep, rich chocolate cake meets melty chocolate chips, all topped with a silky chocolate frosting that takes things over the edge. They’re moist, fudgy, and unapologetically indulgent—basically the kind of cupcake that ruins all others for you (in the best way).
Perfect for birthdays, cravings, bake sales, or any time you want to flex your chocolate game.
Why You’ll Love It
- Super moist and ultra-chocolatey
- Easy one-bowl batter
- Loaded with chocolate chips
- Smooth, rich frosting
- Freezer-friendly (if you don’t eat them all first)
Here’s What You’ll Need
For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup brown sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup sour cream or Greek yogurt
1/2 cup hot water or brewed coffee
3/4 cup semisweet chocolate chips
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup unsweetened cocoa powder
1 3/4 cups powdered sugar
1/4 cup heavy cream or milk (adjust for texture)
1 teaspoon vanilla extract
Pinch of salt
Let’s Bake These Beauties
Step 1: Preheat & Prep
Preheat your oven to 350°F and line a cupcake pan with liners.
Step 2: Make the Batter
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and both sugars.
Add eggs, oil, vanilla, and sour cream. Mix until smooth.
Slowly stir in the hot water or coffee. Batter will be thin—that’s perfect.
Fold in chocolate chips.
Step 3: Fill & Bake
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool completely before frosting.
Step 4: Frost Like a Pro
Beat the butter until light and fluffy. Add cocoa powder, powdered sugar, salt, vanilla, and cream.
Beat until smooth and fluffy—add more cream if needed for desired consistency.
Pipe or spread onto cooled cupcakes.
Serving Ideas
– Sprinkle with mini chocolate chips, shaved chocolate, or sea salt flakes.
– Pair with a glass of cold milk or an espresso shot.
– Make it a dessert board centerpiece with berries and whipped cream on the side.
– Turn it into a “chocolate cupcake sundae” with ice cream and hot fudge.
IRL Q&A
Q: Can I make these gluten-free?
A: Yes! Just swap in your favorite 1:1 gluten-free flour blend.
Q: Why coffee instead of water?
A: Coffee deepens the chocolate flavor—don’t worry, it won’t taste like coffee.
Q: Can I freeze them?
A: Totally. Freeze the cupcakes (unfrosted or frosted) in an airtight container for up to 2 months.
Q: What if I don’t have sour cream?
A: Greek yogurt works perfectly, or even buttermilk in a pinch.
Lemon Blueberry Cake: Bright, Bouncy, and Basically Sunshine in a Pan
- Total Time: 15 minutes
- Yield: 12 cupcakes
Description
These cupcakes are not messing around. Deep, rich chocolate cake meets melty chocolate chips, all topped with a silky chocolate frosting that takes things over the edge. They’re moist, fudgy, and unapologetically indulgent—basically the kind of cupcake that ruins all others for you (in the best way).
Ingredients
For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup brown sugar
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup sour cream or Greek yogurt
1/2 cup hot water or brewed coffee
3/4 cup semisweet chocolate chips
For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup unsweetened cocoa powder
1 3/4 cups powdered sugar
1/4 cup heavy cream or milk (adjust for texture)
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F and line a cupcake pan with liners.
Step 2: Make the Batter
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and both sugars.
Add eggs, oil, vanilla, and sour cream. Mix until smooth.
Slowly stir in the hot water or coffee. Batter will be thin—that’s perfect.
Fold in chocolate chips.
Step 3: Fill & Bake
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool completely before frosting.
Step 4: Frost Like a Pro
Beat the butter until light and fluffy. Add cocoa powder, powdered sugar, salt, vanilla, and cream.
Beat until smooth and fluffy—add more cream if needed for desired consistency.
Pipe or spread onto cooled cupcakes.
Notes
Sprinkle with mini chocolate chips, shaved chocolate, or sea salt flakes.
– Pair with a glass of cold milk or an espresso shot.
– Make it a dessert board centerpiece with berries and whipped cream on the side.
– Turn it into a “chocolate cupcake sundae” with ice cream and hot fudge
- Prep Time: 15 minutes
Nutrition
- Calories: ~340per slice
- Protein: ~4g per slice