Chocolate Cupcakes

Introduction

These Chocolate Cupcakes deliver bakery-quality decadence right in your own kitchen. The combination of buttermilk and sour cream creates an exceptionally moist and tender crumb, while the double dose of cocoa powder ensures a deep, rich chocolate flavor. Topped with a silky, intensely chocolate buttercream, they are a guaranteed crowd-pleaser for any occasion.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 19 minutes
• Total Time: 34 minutes
• Servings: 29 cupcakes

Ingredients

• 1/4 cup butter (melted)
• 1/2 cup vegetable oil
• 3/4 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 cup full-fat sour cream
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups cake flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter (room temperature)
• 4 cups powdered sugar
• ½ cup unsweetened cocoa powder (sifted)
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream
• 1 tablespoon chocolate sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Line 29 cupcake tins with paper liners.
2. In a large bowl, whisk together the melted butter, vegetable oil, and 3/4 cup cocoa powder until smooth.
3. Add the buttermilk, sour cream, 2 teaspoons vanilla extract, and eggs to the cocoa mixture. Whisk vigorously until the batter is completely smooth and uniform.
4. In a separate bowl, sift together the cake flour, granulated sugar, baking soda, baking powder, and salt.
5. Fill each prepared cupcake liner about 2/3 full with batter. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. For the Frosting: In a large bowl, beat the room-temperature butter with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
8. With the mixer on low, gradually add the powdered sugar and sifted 1/2 cup cocoa powder. Beat until fully incorporated.
9. Add 2 teaspoons vanilla extract and the heavy whipping cream. Beat on medium-high speed for 2-3 minutes until the frosting is very light, fluffy, and spreadable. If too thick, add more cream, 1 teaspoon at a time. If too thin, add a bit more powdered sugar.
10. Frost the cooled cupcakes using a piping bag or an offset spatula. Immediately top with chocolate sprinkles before the frosting sets.

Variations

• Double Chocolate: Press a chocolate chip or a small chocolate square into the center of each warm cupcake after baking for a molten core.
• Flavor Infusion: Add a teaspoon of instant espresso powder to the dry cupcake ingredients for a “mocha” flavor that enhances the chocolate.
• Serving Style: For a less formal treat, use a spoon to dollop the frosting instead of piping it for a rustic “swirl” look.
• Garnish Swap: Replace chocolate sprinkles with a light dusting of flaky sea salt on the frosting for a sweet-salty contrast.

Tips for Success

• Ensure all cupcake ingredients are at room temperature (especially eggs, buttermilk, and sour cream) for a smooth, evenly-mixed batter.
• Use a cookie scoop to portion the batter into the liners for uniform size and baking time.
• Sifting the cocoa powder for the frosting is crucial to avoid lumps and achieve a silky texture.
• Cool the cupcakes completely before frosting; even slightly warm cupcakes will cause the buttercream to melt and slide off.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in a single layer in the fridge for up to 5 days. For best texture and flavor, let them come to room temperature for about an hour before serving.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute with 1 1/2 cups all-purpose flour MINUS 3 tablespoons for a similar result, though the texture will be slightly less tender.

What if I don’t have buttermilk?

Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling with milk to the 1-cup line. Let it sit for 5 minutes before using.

Why did my cupcakes sink in the middle?

This is often due to overmixing the batter after adding the dry ingredients, which develops too much gluten, or from opening the oven door too early during baking.

Can I make the frosting ahead of time?

Yes, the frosting can be made up to 3 days ahead. Store it covered in the refrigerator, then let it come to room temperature and re-whip it briefly with your mixer before using.

How do I get exactly 29 cupcakes?

This recipe yields a specific amount of batter. Using a standard #20 cookie scoop or filling liners 2/3 full is the most reliable method to get this yield.

My frosting is too thick/too thin. How do I fix it?

If too thick, beat in additional heavy cream, 1 teaspoon at a time. If too thin, beat in additional sifted powdered sugar, 1/4 cup at a time, until it reaches the desired consistency.