Description
Deliciously rich chocolate cupcakes topped with a creamy cocoa frosting.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) all-purpose flour (spooned and leveled)
- ½ cup (42 g) unsweetened cocoa powder (natural or Dutch)
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ¼ cup (60 ml) milk (room temperature)
- ¼ cup (57 g) sour cream
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120 ml) hot coffee
- 20 Tablespoons (2 1/2 sticks, 283 g) unsalted butter (softened)
- 2 ½ cups (286 g) powdered sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- ¾ cup (63 g) unsweetened cocoa powder (natural or Dutch)
Instructions
- Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F. Prepare two muffin pans with cupcake liners. You can also lightly spray the pan and liners with non-stick cooking spray.
- Combine dry ingredients. In a large mixing bowl, sift together the sugar, flour, cocoa, baking powder, and baking soda. Stir in the salt. Set aside.
- Combine wet ingredients. In a second large mixing bowl, whisk together the egg, milk, sour cream, oil, and vanilla extract until well combined.
- Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula until just combined.
- Add hot coffee. Stir in the coffee into the batter until well combined.
- Bake cupcakes. Fill each cupcake well about 3/4 full of batter. Bake for 18-22 minutes or until a wooden pick inserted in center comes out clean. Remove from the oven and cool in the pans for 5 minutes, then transfer to a cooling rack and cool completely.
- Make the frosting. In a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Gradually add the powdered sugar, mixing to combine. Add the vanilla extract and heavy cream, then incorporate the cocoa powder. Mix until light and fluffy.
- Frost the cooled cupcakes. Spoon or pipe the frosting onto each cupcake. Add any optional toppings, like sprinkles or chocolate chips. Serve and enjoy!
Notes
- Make sure your cupcakes are completely cooled before frosting.
- Leftover frosting can be stored in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg