Description
This classic Chocolate Cupcake Recipe features moist and tender cupcakes made with cocoa powder and a rich chocolate buttercream frosting. Perfect for birthdays, celebrations, or any occasion where you crave a delicious, homemade chocolate treat.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup whole milk
Chocolate Buttercream Frosting
- ½ cup unsalted butter, softened
- â…“ cup unsweetened cocoa powder
- 1¾ cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract.
- Incorporate Sour Cream: Mix the sour cream into the wet ingredients until smooth and well combined.
- Combine Dry and Wet Ingredients: Add the dry ingredients in three parts to the wet mixture, alternating with the whole milk—start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make cupcakes tough.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Add cocoa powder and mix until smooth. Gradually add powdered sugar, alternating with heavy cream or milk, beating until fluffy. Stir in vanilla extract and a pinch of salt.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the chocolate buttercream as desired.
Notes
- For extra decadence, fold chocolate chips into the batter before baking for added bursts of chocolate.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can refrigerate the cupcakes for up to 5 days; bring to room temperature before serving for best taste.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
