Chocolate Cupcakes

These super moist chocolate cupcakes have a rich chocolate flavor. Made from simple everyday ingredients, this cupcake recipe with chocolate frosting will be your new favorite!

Chocolate Cupcakes

1 cup all purpose flour

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

1/2 cup dutch process cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup vegetable oil

1 large egg + 1 egg yolk

2 tsp vanilla extract

1/2 cup sour cream

1/2 cup hot water

1/2 tsp instant espresso powder or instant coffee 

 

Chocolate Frosting

1 cup unsalted butter, room temperature

3 and 1/2 cups confectioners’ sugar

1/2 cup unsweetened dutch-process cocoa powder

3 tbsp heavy cream, room temperature

1/8 tsp salt

2 tsps pure vanilla extract

 

Directions

Chocolate Cupcakes 

Preheat the oven to 350F and line a cupcake pan with 12 liners and a second pan with 3 liners (this recipe makes 15 cupcakes).

In a large mixing bowl, whisk together the flour, sugars, cocoa, baking soda, baking powder, and salt.

In a separate bowl, whisk together the oil, eggs, vanilla, and sour cream.

In a measuring glass, combine the hot water and espresso powder and set aside.

Pour the oil mixture into the dry ingredients and stir to combine.

Halfway through mixing, pour in the coffee mixture and continue to stir until smooth.

Pour your batter into the liners, filling each halfway full.

Bake for 15 minutes, or until puffed and a toothpick in the center comes out clean with a few moist crumbs.

Allow the cupcakes to cool completely before frosting.

 

Chocolate Frosting

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. 

Use an ice cream scoop or a piping bag to frost your cupcakes. Top with chocolate sprinkles and ENJOY!!

xoxo