Chocolate Cupcakes From Scratch

Name: Chocolate Cupcakes From Scratch
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 32 cupcakes
Ingredients: 2 large eggs; 2/3 cup dark unsweetened cocoa powder; 1 cup salted butter; 3 cups all-purpose flour; 1 cup buttermilk; 2 teaspoons vanilla extract; 2 teaspoons baking soda; 2 cups granulated sugar; 1 cup strong coffee; 2 ounces unsweetened chocolate; 1/4 cup salted butter; 1/2 cup sour cream; 1 teaspoon vanilla extract; 3 cups powdered sugar

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins
Servings
32 cupcakes
Calories
171 kcal
Course
Dessert
Cuisine
American

Chocolate Cupcakes From Scratch

Joshua Guerrero

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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.

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Ingredients

Servings

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)

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Instructions

Cupcakes

Preheat the oven to 350 degrees F.
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.
Line a cupcake pan with cupcake wrappers. Fill the cupcake wrappers 3/4 full.
Bake for 16-17 minutes, or until the cupcake bounces back when you touch the top.
Remove the cupcakes to a wire rack to cool completely before frosting.

Sour Cream Frosting

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.)
Set the chocolate aside for 5 minutes to allow it to cool slightly.
Once the chocolate has cooled slightly, use a whisk to stir the sour cream and vanilla into the chocolate.
Add the powdered sugar and use a hand mixer to mix the frosting until it is well combined and smooth.
Cut 1" of the tip off of a disposable decorating bag.
Fill the decorating bag with frosting.
Hold the decorating bag perpendicular to the cupcake, not quite touching the top.
Squeeze the bag firmly and gently make a circle to fill the top of the cupcake with frosting.
(You can also just spread the cupcake with a knife.)
Repeat with the remaining cupcakes.
Store in the refrigerator in an airtight container.

Notes

*You can replace the coffee with water but I HIGHLY recommend using coffee. It simply enhances the chocolate flavor. **If you use square baking chocolate, use two 1-ounce squares.