Easy Chocolate Cupcakes
User Reviews
5
Easy Chocolate Cupcakes
Description
Easy Chocolate Cupcakes use a blend of butter, granulated and brown sugar, eggs, and vanilla to create a rich base. Buttermilk and sour cream add moisture and slight tanginess. The addition of warm water with cocoa powder helps dissolve the cocoa for smooth chocolate flavor. Baking soda helps leavening, producing a light but tender crumb.
The batter is mixed gently once flour and cocoa are added to ensure a soft texture without toughness. Cupcakes are baked until a skewer comes out clean, leaving them moist and fluffy. Cooling in the pan initially prevents breakage before transferring to a rack.
This recipe offers a classic chocolate cupcake suitable for frosting or enjoying plain. Ingredients and techniques provide a dependable way to bake consistently good cupcakes.
Ingredients
- 3/4 cup butter at room temperature
- 2/3 cup granulated sugar
- 2/3 cup brown sugar packed
- 2 egg at room temperature, large
- 1 tablespoon vanilla extract
- 1 cup buttermilk at room temperature
- 1/2 cup sour cream at room temperature
- 1/4 cup water about 85 F, warm
- 2 cups all-purpose flour
- 2/3 cup cocoa powder unsweetened
- 1 ½ teaspoons baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F. Line 20 muffin cups with cupcake liners. Set aside.
- In a large bowl, beat the butter and sugars together until well-combined, about 3-4 minutes on medium.
- Mix in the eggs one at a time until well-incorporated.
- Mix in the vanilla.
- Add the buttermilk, sour cream, and warm water. Mix in until well-combined.
- Add the flour, cocoa powder, baking soda, and salt. Mix in just until combined. Do not overmix.
- Divide the batter among the prepared muffin cups.
- Bake about 18-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes.
- Remove to a wire rack to finish cooling.
Notes
- Salted butter is used here; swap for unsalted and increase salt to 1/2 teaspoon if preferred.
- Both light and dark brown sugars work—choose according to desired flavor depth.
- Vanilla extract enhances chocolate richness; reduce to 1 teaspoon if a milder vanilla note is desired.
- Full-fat buttermilk and sour cream are recommended for moistness; low-fat versions will work but slightly alter texture.
- Measure flour carefully by weighing, sifting, or spooning into measuring cups; this prevents dense cupcakes.
- Use regular unsweetened cocoa powder, not Dutch-processed, for expected flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cupcakes
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 189kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 197mg | 8% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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