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Chocolate Cupcakes From Scratch

Chocolate Cupcakes From Scratch

Easy chocolate cupcakes from scratch! You’ll love the soft, buttery chocolate flavor in this easy chocolate cupcake recipe. Top with homemade sour cream frosting for a double chocolate delight.

For the cupcakes:
  • 2 large eggs
  • 2/3 cup dark unsweetened cocoa powder (40 grams)
  • 1 cup salted butter softened
  • 3 cups all-purpose flour (420 grams)
  • 1 cup buttermilk (8 ounces)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 2 cups granulated sugar (430 grams)
  • 1 cup strong coffee (8 ounces)
Sour Cream Frosting
  • 2 ounces unsweetened chocolate
  • 1/4 cup salted butter (56 grams)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar (360 grams)
  1. Preheat the oven to 350 degrees F.
  2. Measure all of the ingredients into a large bowl in the order that they are listed. Beat the mixture until smooth (about 30 seconds to no more than one minute), scraping the sides as needed.
  3. Line a cupcake pan with cupcake wrappers. Fill the cupcake wrappers 3/4 full.
  4. Bake for 16-17 minutes, or until the cupcake bounces back when you touch the top.
  5. Remove the cupcakes to a wire rack to cool completely before frosting.
Sour Cream Frosting
  1. Melt the unsweetened chocolate and butter in a double boiler. (Place 1 inch of water in the bottom pan and the butter/chocolate in the top pan. Heat the water on low and stir the butter/chocolate mixture until smooth.)
  2. Set the chocolate aside for 5 minutes to allow it to cool slightly.
  3. Once the chocolate has cooled slightly, use a whisk to stir the sour cream and vanilla into the chocolate.
  4. Add the powdered sugar and use a hand mixer to mix the frosting until it is well combined and smooth.
  5. Cut 1" of the tip off of a disposable decorating bag.
  6. Fill the decorating bag with frosting.
  7. Hold the decorating bag perpendicular to the cupcake, not quite touching the top.
  8. Squeeze the bag firmly and gently make a circle to fill the top of the cupcake with frosting.
  9. (You can also just spread the cupcake with a knife.)
  10. Repeat with the remaining cupcakes.
  11. Store in the refrigerator in an airtight container.

Recipe adapted from this site