Description
Delicious and moist chocolate cupcakes topped with a rich chocolate buttercream frosting.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1½ cups sugar
- 3½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup milk
- ½ cup sour cream
- 2 Tbsp cooking oil
- 2 tsp vanilla extract
- 1 cup butter (melted and cooled)
- 3 cups confectioners sugar
- ¾ cup unsweetened cocoa
- 1 tsp espresso powder (optional)
- 2–4 Tbsp heavy cream
- 1 pinch salt (optional)
Instructions
- Preheat oven to 350°F (175°C/Gas Mark 4) and line two muffin tins for 18 cupcakes.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Mix in the eggs, milk, sour cream, cooking oil, and vanilla extract until smooth.
- Stir in the melted, cooled butter until fully incorporated.
- Divide batter into liners, filling each ⅔ to ¾ full.
- Bake for 15-18 minutes on the center rack until a toothpick comes out clean.
- Rest in the tin for 5 minutes, then move to a wire rack to cool completely.
- Sift confectioners sugar, cocoa, and espresso powder together.
- Beat the butter for 2-3 minutes until fluffy and light, then mix in the vanilla extract.
- Gradually mix in the dry ingredients into creamed butter on low, then increase to medium until combined.
- Combine with heavy cream, adding one tablespoon at a time until desired consistency is reached.
- Add pinch of salt to taste.
- Pipe or spread frosting onto cooled cupcakes and serve or store.
Notes
- For a lighter cupcake, consider using cake flour instead of all-purpose flour.
- Adjust the heaviness of the frosting by varying the amount of heavy cream added.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg