Description
Delicious chocolate cupcakes topped with rich buttercream frosting.
Ingredients
Scale
- 120 g warm coffee or water (or 1 teaspoon instant coffee)
- 200 g granulated sugar
- 50 g unsweetened Dutch cocoa powder
- 160 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream (14-18% fat, room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1½ teaspoon vanilla extract
- 200 g butter (room temperature)
- 275 g powdered sugar
- 50 g unsweetened Dutch cocoa powder
- 1¼ teaspoon vanilla extract
- 2–3 teaspoon whole milk (room temperature)
Instructions
- Preheat the oven to 160°C/320°F (conventional oven) and line a 12-cup cupcake tray with 12 cupcake liners.
- Prepare the warm coffee or water and allow it to cool slightly while you gather the remaining ingredients.
- In a large mixing bowl, combine all dry ingredients: granulated sugar, unsweetened Dutch cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Stir until thoroughly combined.
- In a separate mixing bowl, whisk together the wet ingredients: sour cream, vegetable oil, eggs, and vanilla extract. Whisk until just combined, being careful not to overmix.
- Gently pour the wet ingredients into the dry mixture, stirring slowly until all ingredients are combined. Ensure there are no lumps remaining in the batter.
- Divide the batter evenly among the 12 cupcake liners and bake for 20-23 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then gently remove them and transfer to a wire rack to cool completely.
- Sift the powdered sugar and unsweetened Dutch cocoa powder together to remove any lumps.
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the room temperature butter for 4 minutes on medium-high speed until light and fluffy. Scrape down the bowl sides and mix for an additional 2 minutes.
- Add the sifted powdered sugar, cocoa powder, vanilla extract, and milk in two additions, mixing on low speed after each addition until fully incorporated.
- Scrape down the bowl sides and give the buttercream a final 2-minute mix on low speed.
- Transfer the buttercream to a piping bag fitted with a star piping tip (such as Wilton 1A).
- Pipe the buttercream onto each cooled cupcake, create a small indent in the center with the back of a teaspoon, and decorate with chocolate sprinkles if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use high-quality cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg