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Chocolate Cupcakes

Chocolate Cupcakes

Moist and rich chocolate cupcakes with a soft, fluffy texture that pair perfectly with creamy chocolate buttercream frosting for a heavenly dessert experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course baking, Dessert
Cuisine American
Servings 24 people
Calories 189 kcal

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.