Chocolate Cupcakes From Scratch
User Reviews
5
Chocolate Cupcakes From Scratch
Description
Chocolate Cupcakes From Scratch uses unsweetened cocoa powder and a full cup of strong coffee to intensify the chocolate profile without added moisture. Basic baking ingredients like flour, sugar, butter, eggs, baking soda, and buttermilk come together in a simple batter, mixed just until smooth to keep the cupcakes tender.
The cupcakes bake quickly at 350°F until they bounce back lightly to the touch, signaling doneness. Cooling completely before frosting prevents the topping from melting or sliding. The sour cream frosting combines melted unsweetened chocolate, butter, and vanilla with powdered sugar for a glossy, tangy finish that contrasts the deep cocoa taste and soft crumb.
The coffee can be substituted with water if necessary, but coffee's role as a flavor enhancer makes it preferable. Using salted butter balances the sweetness, while standard cupcake liners ensure easy handling. These cupcakes are best enjoyed fresh but can be stored a few days in an airtight container.
Ingredients
For the cupcakes:
- 2 large egg
- 2/3 cup unsweetened cocoa powder 40 grams, dark
- 1 cup butter softened, salted
- 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 coffee 8 ounces, strong
Sour Cream Frosting
- 2 ounces unsweetened chocolate
- 1/4 cup butter 56 grams, salted
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (360 grams)
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
- Use strong coffee rather than water whenever possible to enrich the chocolate taste.
- If using solid baking chocolate, measure and melt two 1-ounce squares to replace the unsweetened chocolate in the frosting.
- Make sure cupcakes are fully cooled before applying frosting to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cupcakes
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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