Chocolate Cupcakes
User Reviews
5
Chocolate Cupcakes
Description
Chocolate Cupcakes are prepared by blending melted butter, vegetable oil, unsweetened cocoa powder, buttermilk, sour cream, and vanilla to create a rich, moist batter. Eggs are incorporated before combining with dry ingredients including cake flour, sugar, baking soda, baking powder, and salt. The batter is poured into lined cupcake pans and baked at 350°F until a toothpick inserted in the center comes out clean or with moist crumbs.
The sour cream and buttermilk contribute to a tender crumb and balanced moisture, giving the cupcakes softness and flavor depth. The cocoa powder provides an unsweetened chocolate taste with subtle bitterness.
The cupcakes are cooled completely before being frosted with a chocolate buttercream made by creaming butter with powdered sugar, cocoa, vanilla extract, and heavy cream to create a smooth, spreadable frosting. A final touch of chocolate sprinkles adds texture and decoration. These cupcakes make a classic, chocolaty treat suitable for celebrations or everyday indulgence.
Ingredients
Chocolate Cupcakes
- 1/4 cup butter melted
- 1/2 cup vegetable oil
- 3/4 cup cocoa powder unsweetened
- 1 cup buttermilk
- 1 cup sour cream full-fat
- 2 teaspoons vanilla extract
- 2 egg large
- 1 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Chocolate Buttercream Frosting
- 1 cup butter room temperature
- 4 cups powdered sugar
- ½ cup cocoa powder sifted, unsweetened
- 2 teaspoons vanilla extract
- ¼ cup heavy whipping cream
- 1 tablespoon chocolate sprinkles
Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees F. Line two cupcake pans with paper liners.
- In a medium bowl, add in the melted butter, vegetable oil, and cocoa powder. Whisk until smooth.
- Add in the buttermilk, sour cream, and vanilla. Continue to whisk until the sour cream is incorporated.
- Whisk in the eggs until combined.
- In a large mixing bowl, add in cake flour, sugar, baking soda, baking powder, and salt. Stir until blended.
- Pour the cocoa mixture into the bowl with the dry ingredients. Whisk until everything is combined and most of the lumps have disappeared.
- Fill each cupcake liner 3/4 full.
- Place in the preheated oven and bake for 18 – 23 minutes until done. Insert a toothpick or skewer in the center of the cupcakes in the middle of the cupcake pan, if they come out clean or with moist crumbs, they’re done.
- Let the cupcakes cool for about 15 minutes and then turn onto a cooling rack to finish cooling.
Chocolate Buttercream Frosting
- In a large mixing bowl, add the butter. Mix with a hand mixer on medium until creamy.
- Add in the powdered sugar, sifted cocoa powder, heavy cream, and vanilla extract.
- Beat on high until frosting a thick and creamy.
- Place the chocolate frosting in a piping bag fitted with the Wilton 1M piping tip and pipe tall swirls on each coooled cupcake.
- Sprinkle chocolate sprinkles on top of the frosted cupcakes. The frosting will crust, so quickly add the sprinkles so they will stick to the freshly piped frosting.
- Place the frosted cupcakes in an airtight container and store them at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 29cupcakes
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 228mg | 10% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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