
How To Make Simple Chocolate Cupcakes
These moist and soft chocolate cupcakes are every chocolate lovers’ dream! They’re topped with a thick chocolate frosting for crowd-pleaser goodies.
Serves:
Ingredients
For Cupcakes:
- 1½cupsall purpose flour,spooned into measuring cup and leveled off with knife
- 1½cupsgranulated sugar
- ¾cupunsweetened natural cocoa powder,such as Hershey’s
- ¾tspsalt
- 1½tspbaking powder
- ¾tspbaking soda
- 2large eggs,lightly beaten
- ¼cupvegetable oil
- ¾cupsour cream
- 1tspvanilla extract
- ¾cupboiling water
For Frosting:
- 8ozmilk chocolate,or semi sweet, broken into small pieces (see note)
- 2½sticksunsalted butter,(20 tbsp) softened but still cool
- 1¼cupsconfectioner’s sugar
- ¾cupnatural unsweetened cocoa powder,such as Hershey’s
- 1pinchsalt
- ¾cuplight corn syrup
- 1tspvanilla extract
Instructions
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Preheat the oven to 350 degrees F and set 2 oven racks in the centermost positions. Line 2 12-cup muffin tins with paper liners.
Cupcakes:
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In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda.
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Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix at a low speed until combined.
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Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water. The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
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Pour the batter evenly into the prepared muffin tins. Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
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Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting:
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Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about ¾ of the way melted.
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Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. Set aside to cool.
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In a food processor, process the butter, sugar, cocoa powder, and salt for about 30 seconds until smooth, scraping down the sides of the bowl as needed.
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Add the corn syrup and vanilla and process for 5 to 10 seconds until just combined. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse for 10 to 15 seconds until smooth and creamy. Do not overmix.
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When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top.
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Serve and enjoy.
Nutrition
- Calories:Â 320.10kcal
- Fat:Â 17.33g
- Saturated Fat:Â 9.35g
- Trans Fat:Â 0.41g
- Monounsaturated Fat:Â 5.60g
- Polyunsaturated Fat:Â 1.08g
- Carbohydrates:Â 41.96g
- Fiber:Â 2.52g
- Sugar:Â 32.02g
- Protein:Â 3.36g
- Cholesterol:Â 46.72mg
- Sodium:Â 167.36mg
- Calcium:Â 62.03mg
- Potassium:Â 145.17mg
- Iron:Â 1.46mg
- Vitamin A: 105.40µg
- Vitamin C:Â 0.06mg
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