photo courtesy of sifu renkaI've had a lot of requests over the past month for chocolate cupcakes. I don't know what sparked it, but I was a little surprised to realize that I hadn't yet posted my recipe for chocolate cupcakes. These cupcakes are so easy to make and so delicious. These are chocolate cupcakes for the chocolate lover! When it comes to classic cupcakes, simple is better and that's what I'm doing here. These can be paired with vanilla, cream cheese frosting, buttercream, or chocolate frosting (but only if you really really like chocolate).
Chocolate cupcakes are great for holidays such as Halloween, Valentine's Day, and the fourth of July. They go great with any decoration, such as sprinkles and chocolate cupcakes look amazing with any white icing.
My mouth is watering already!
Chocolate Cupcakes for the Chocolate Lover
Makes about a dozen treats!
3/4 Cups unsweetened dutch process cocoa powder (or regular cocoa powder)
3/4 Cups hot water
3 Cups all purpose flower
1 tsp baking soda
1 heaping tsp baking powder
3/4 tsp salt
3 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
A generous splash of vanilla extract
1 cup sour cream
Preheat your over to 350 degrees. Beat together cocoa and hot water until smooth. In a separate bowl, mix together flour, baking soda and powder, and salt until well combined.
Melt butter and sugar together in a saucepan over low-medium heat until smooth. Once smooth, transfer to mixing bowl and beat on medium speed until smooth. Add eggs, one at a time. Add cocoa and mix. Add vanilla and mix well. On low speed, beat in the flour mixture. Don't over mix! Now pour cupcakes into the cupcake tins and pop your chocolate cupcakes in the oven. Bake for around 20 minutes, rotating pan at the halfway mark.
You can store your chocolate cupcakes for up to 2 days, or in the freezer for up to two months but they taste so delicious when they're fresh. Frost them with chocolate, buttercream, or cream cheese frosting for an extra tang! Sometimes I like to top them with just some powdered sugar. These chocolate cupcakes are very rich and frosting might be too much for them. If you want a lighter frosting, go with boiled. This also tops chocolate cupcakes off great, but my favorite is the cream cheese.
Adding a little red and yellow food dye to the icing and topping it on these chocolate cupcakes makes for great Halloween cupcakes and with Halloween right around the corner, who can resist? Top with candy corn or orange and chocolate and white sprinkles.
Chocolate cupcakes are just another recipe from my collection. The cupcake are delicious, and you will no doubt enjoy eating them just as much (probably more) than making them. This chocolate cupcake recipe should hold you over till next time. Thanks for reading!
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Hey, I have done choc ccakes with buttermilk before and they are good too. Do you think both sour cream and bmilk have the same effect onto the ccakes? But mine does not use so many eggs.
ReplyDeleteHi Neev,
ReplyDeleteButtercream and sourmilk both have similar effects in baking. But I find that sour cream gives it more of a tang.
If you are using the recipe I've supplied you with I would suggest usuing sour cream. Buttermilk is runnier than sour cream and that will have an effect.
Good luck!
i was just wondering how many grams is 3 sticks of unsalted butter?
ReplyDeleteIt looks delicious! I can't make such good recipes. I can only eat them.
ReplyDeleteThank you so much!You have made a baker out of me,the chocolate cupcakes I made were a huge success. They were moist,and so delicious my friends were raving about it for days. I added the sour cream at the end because the recipe didn't say when to add it but it made no difference in the outcome. I used your cream cheese recipe for the frosting, outstanding!I will be using your site again over and over, thank you.
ReplyDeleteI dont get something, I missed where the sour cream shoudl be added... help.
ReplyDeleteI just made this recipe, followed the directions to a tee but was disappointed when I tried them and found them kinda dry... no wonder, I missed the sour cream. Frustrating, I was soo looking forward to a delicious cupcake.
ReplyDeleteI'll try again.
This recipe turned out great for me! I was very disappointed with the last few recipes I used (they were from best selling books too, made me think that I was terrible at baking)...this recipe give me back my confidence, will definatly use it for the next special occasion. Can't wait to share it with the family! Thanks!
ReplyDeleteLoved this recipe!! Super delish!! Would you edit to show where you add the sour cream though for us please? Thank you for sharing such a wonderful chocolate cupcake recipe!
ReplyDeleteTried this recipe this weekend and they came out great. My four year old and my 42 year old husband loved them! I've now shared it with family and friends. What I love about it the most that although it is chocolatie (sp?) it's not rich and the icing give it the perfect touch. Thanks for such an awesome recipe!
ReplyDeleteYummy cakes!!!!
ReplyDeletehi,
ReplyDeletejust made these, addmittedly was worried about "melting" the butter first, then whisking it with the sugar till submission, as most, nay all recipes i know was never "melt" but whisk till creamy, but i take my hat off and bow graciously as the cupcakes were a sensation! Question: the cupcakes were wonderfully "cracked" on the top, is this good? On fruit loaves this is great, and chefs even "slice" their loaf to get this effect, technically, is this good for cupcakes?
There was no problem spreading the frosting, just asking...
Great recipes thanks!!!1,000,000
I just stumbled across this site and it has inspired me. I do find that adding a couple drops of peppermint to buttercream frosting tastes delightful over chocolate cupcakes!
ReplyDeleteThank you for sharing such delicious recipies- your website is now on my favorites!
could you please exactly tell how much is 3 sticks of butter? grams or cups measurements please
ReplyDeletethis recipe is fantastic! i read the instructions many times over and couldn't see where/when to add the sour cream, so i chanced it. they still came out delicious, moist and super chocolatey! i will say that this recipe made over 2 dozen cupcakes for me, so i'm not sure if my tins are just smaller than yours... but like i said they are still great!
ReplyDeleteHi,
ReplyDeleteMade these over the weekend, I was very doubious about the "melting the butter and sugar", and the seemingly copious amount of liquid involved. But WOW! what cupcakes!, moist and fluffy, sooo good!
Glad I forgot to halve the quantities and ended making double the amount intended
Thank-you so much!
i made the cupcakes yesterday and they were GREAT !!! we don't have sour cream here to i used 1 cup of yogurt (filtered to remove as much water as possible) + 1 extra tsp of baking soda !
ReplyDeletethanks for the recipe !
Thank you so much for sharing your wonderful recipe. It was my very first cupcake from scratch and my family loved it so much.
ReplyDeleteI made these and also noticed you forgot to say when to add the sour cream, I just added it with the vanilla before the flour mixture... instead of sour cream I used greek yogurt these turned out great, ended up with about 30 cupcakes. Bringing them to the baby shower thanks for the recipe.
ReplyDeleteMade me a fan with the red velvet recipe. Will try the chocolate one tomorrow. Question - where do I add the sour cream? Can I just mix it with the liquid ingredients?
ReplyDeleteJust made a batch of these chocolate cupcakes. I only had unsweetened (not Dutch processed) cocoa on hand and no sour cream so I used Fage Greek Yogurt (nonfat). The recipe is great!! Not as chocolatey as I had expected but still so tasty. I loved that they are heavier, for lack of a better word, than say a box recipe. And they had a nice crisp edge but were still soooo moist. I'm plan on frosting with cream cheese frosting. Yummy :) Thanks for sharing!
ReplyDelete