Discover the chocolate cupcakes of your dreams with this deeply rich, moist, and fluffy treat. After countless tries, this recipe has perfected the balance of intense chocolate flavor and soft texture that melts in your mouth. Whether enjoyed plain or frosted, these cupcakes deliver irresistible satisfaction with every bite.
The magic begins in the saucepan where cocoa melted with butter and bittersweet chocolate creates a luscious base, enhanced by the tang of vinegar and creamy sour cream. Paired with a luscious Creamy Chocolate Buttercream frosting, these cupcakes become nothing short of heavenly.
- Moist and tender crumb enriched with real bittersweet chocolate for deep flavor.
- Perfectly balanced sweetness with dark brown sugar and a hint of tang from vinegar.
- Versatile batter that yields 24 cupcakes, ideal for parties or gatherings.
- Step-by-step guidance ensures excellent results every time.
Ingredients
- Water: Half a cup of water provides the moisture necessary to dissolve cocoa and create a smooth chocolate base.
- Cocoa powder: Unsweetened half cup cocoa powder adds a rich, intense chocolate flavor that defines the cupcakes.
- Butter: Half a cup of butter contributes to the moist, tender crumb and adds luscious richness.
- Vegetable oil: A quarter cup of oil keeps the cupcakes soft and prevents them from drying out.
- Dark brown sugar: Three quarters cup packed dark brown sugar brings deep molasses notes and balanced sweetness.
- Bittersweet chocolate: Four ounces of 60% bittersweet chocolate intensify the chocolate depth and add silkiness.
- Whole milk: Half a cup of milk enriches the batter and helps achieve a tender texture.
- Vanilla extract: Two teaspoons provide aromatic warmth that complements the chocolate beautifully.
- White vinegar: A tablespoon of vinegar reacts with baking soda for a light, airy crumb and subtle tang.
- Eggs: Two large eggs and one large yolk add structure, moisture, and richness to the cupcakes.
- All-purpose flour: One and a quarter cups spooned and sifted for a perfect balance of structure.
- Baking soda: One teaspoon used as a leavening agent for lift and fluffiness.
- Baking powder: One teaspoon augments the rise alongside baking soda for extra lightness.
- Granulated sugar: One cup granulated sugar enhances sweetness and tender texture.
- Kosher salt: Three quarters teaspoon kosher salt (or half teaspoon table salt) intensifies flavors and balances sweetness.
- Sour cream: Half a cup adds richness and moisture while tenderizing the crumb.
Instructions
- Preheat Oven and Prepare Tins
Set your oven to 350°F and prepare two muffin tins by spraying the flat tops with nonstick spray and lining each cavity with cupcake liners. This prevents sticking and ensures easy removal while helping with slight batter overflow.
- Create Chocolate Base in Saucepan
In a 3-quart saucepan, melt water, cocoa powder, and butter over medium heat while whisking constantly to fully incorporate the cocoa without any sticking. Bring it to a gentle boil before removing from heat to start forming the classic chocolate foundation.
- Enrich the Mixture
Add vegetable oil, brown sugar, and chopped bittersweet chocolate to the warm mixture. Let it sit a few minutes to soften the chocolate, then whisk smooth. This creates a glossy, decadent base that adds unparalleled depth.
- Add Wet Ingredients
Whisk in milk, vanilla, vinegar, eggs, and extra yolk thoroughly for at least two minutes. This step ensures the eggs are fully incorporated and the batter is smooth, avoiding globs for consistent texture.
- Sift Dry Ingredients
Sift together flour, baking soda, and baking powder over a large bowl. Stir in granulated sugar and salt, creating an even mixture that will combine uniformly with the wet ingredients for balanced rise and flavor.
- Combine Dry and Wet Ingredients
Pour dry mix into the chocolate base carefully. Whisk lightly just until most lumps disappear to avoid overworking the batter, which keeps cupcakes tender and fluffy.
- Incorporate Sour Cream
Gently whisk sour cream into the batter until fully blended with no visible streaks. A thinner batter at this stage is normal and contributes to moistness.
- Portion Batter into Liners
Using a 1/4 cup scoop, fill cupcake liners evenly without overfilling to prevent spillover. This yields 24 perfectly sized cupcakes for even baking.
- Bake and Monitor
Bake for 14-17 minutes at 350°F. If baking two pans at once, rotate pans midway to promote even baking. Know cupcakes are done when tops are matte and toothpick inserted comes out clean.
- Shape and Cool
Immediately after baking, gently press any domed or misshapen cupcakes into a round shape to perfect their appearance, then cool on wire racks to avoid sogginess from steam.
- Frost When Cooled
Allow cupcakes to reach room temperature before frosting with your choice of Creamy Chocolate Buttercream for smooth, luscious topping. This finishing touch elevates the experience to pure indulgence.
- You can bake both pans at once by placing one on upper rack and one on lower. Rotate them carefully at 11 minutes to ensure even cooking without batter disruption.
- Do not overmix the batter once flour is added to maintain a tender crumb.
- The cupcakes turn out very thin before baking, which is perfect for moistness, so don’t worry.
Storage Tips
Keep unfrosted cupcakes loosely covered with plastic wrap at room temperature for up to five days. Store frosted cupcakes in an airtight container and consume within the same timeframe. Freeze unfrosted cupcakes by flash freezing on a sheet pan, then transferring to an airtight freezer bag for up to two months.
Serving Suggestions
Serve these chocolate cupcakes with a glass of cold milk or warm coffee to balance their richness. They also pair wonderfully with fresh berries or a sprinkle of powdered sugar for an elegant touch.
- Use sifted flour and properly measured ingredients for consistent rise and texture.
- Whisk wet ingredients well to integrate eggs fully for a uniform crumb.
- Immediately shape cupcakes after baking to maintain a flawless dome.
- Choose Your Frosting Wisely: For these cupcakes, Creamy Chocolate Buttercream offers a luscious but balanced richness, while Fudge Frosting is ultra-rich and intense.
FAQs
- Can I use milk alternatives instead of whole milk?
Yes, almond or oat milk can substitute but may slightly alter texture and flavor.
- Why is vinegar added to the batter?
Vinegar reacts with baking soda to create bubbles that lighten the cupcakes, giving them a soft, fluffy texture.
- Can I make fewer cupcakes by halving the recipe?
Yes, but bake in smaller batches and reduce baking time slightly. Check doneness earlier.
- How do I prevent cupcakes from getting soggy?
Remove cupcakes from the tin shortly after baking and cool on racks to prevent steam buildup.
- What is the best way to frost these cupcakes?
Use a piping bag with the Creamy Chocolate Buttercream frosting for a smooth, professional finish.
- Can I freeze frosted cupcakes?
It’s better to freeze unfrosted cupcakes to prevent texture changes; frost once thawed before serving.
Chocolate Cupcakes
Equipment
- 2 muffin tins Sprayed on tops with nonstick spray
- 1 saucepan 3-quart capacity
- 1 large bowl
- 1 wire rack
- 1 strainer
- 1 measuring cup 1/4 cup for scooping batter
- 1 whisk
Ingredients
- 1/2 cup water
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/4 cup vegetable oil
- 3/4 cup dark brown sugar packed
- 4 ounces 60% bittersweet chocolate Ghirardelli or similar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups all-purpose flour spooned, leveled, and sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F. Spray tops of 2 muffin tins with nonstick spray and line each cavity with cupcake liners.
- In a 3-quart saucepan, combine water, cocoa powder, and butter. Melt over medium heat, whisking to moisten cocoa powder and prevent sticking.
- Bring mixture to a low boil, then remove from heat.
- Add vegetable oil, dark brown sugar, and bittersweet chocolate. Let sit for a couple minutes, then whisk until smooth.
- Whisk in milk, vanilla, vinegar, eggs, and egg yolk until fully incorporated, about 2 minutes.
- Sift flour, baking soda, and baking powder into a large bowl. Add granulated sugar and salt, then whisk to combine.
- Carefully pour dry ingredients into the saucepan with the chocolate mixture.
- Whisk gently until most lumps are gone, then whisk in sour cream until fully incorporated. Batter will be thin.
- Use a 1/4 cup measuring cup to evenly spoon batter into 24 cupcake liners.
- Bake for 14-17 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when pressed gently.
- Remove from oven, gently press any misshapen cupcakes to even shape, then cool on a wire rack for 3 minutes.
- Carefully remove cupcakes from tins and cool completely before frosting.
- Frost with Creamy Chocolate Buttercream or preferred frosting.
- Store unfrosted cupcakes loosely covered at room temperature up to 5 days or freeze for up to 2 months.
Notes
- Bake two pans at once by rotating halfway through at 11 minutes for even cooking.
- Do not overmix batter to avoid tough cupcakes.
- Cool cupcakes fully outside pan to prevent sogginess.
- Freeze unfrosted cupcakes for longer storage; frost just before serving.
