The BEST Chocolate Cupcakes
I am not going to lie.. I am not the biggest fan when it comes to cake. It has never been my choice of dessert, and I even struggled to have one when we got married.
Then I came across this most delicious, moist, amazing recipe that if I didn’t share would be a disservice. You need to add this to your collection because it will become a go to recipe for any event or just because you feel like eating some delicious chocolate cupcakes.
I have tried so many different recipes, yet was never been able to find one to convert me.
Then I found it!
This was it! You can stop looking any further because this recipe will blow all others out of the water. It is officially the BEST chocolate cupcake recipe I have ever tasted.
My favorite part of baking anything is the batter and this tasted like literal chocolate mousse and the final product reflected exactly that.
Why would this be so much better than others? Well, it has some ingredients that will surprise you.. for example sour cream and real melted chocolate??
The sour cream thickens the batter that you can just scoop them out, and the real chocolate enhances the overall flavor.
You will have the best success with room temperature ingredients when making these cupcakes.
This is worth a try!
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 2 oz semi-sweet baking chocolate (chocolate chips work)
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup sour cream room temperature
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- For: 12 Cupcakes
- Preparation: 15 min
- Cooking: 18 min
- Ready in: 33 min
Instructions
- Preheat the oven to 350F degrees. This is a small recipe and only makes about 12 cupcakes. Prepare the pan with cupcake liners.
- Melt the butter and chocolate together in the microwave. Do 30-second intervals and stir between each one until smooth. Set to the side to cool.
- In the bowl of a stand mixer with a whisk attachment, add the eggs, sugar, vanilla, and sour cream. Whisk on medium speed until smooth. (about 1 minute)
- In a medium sized bowl, sift flour, cocoa powder, baking soda, baking powder, and salt together.
- Add the cooled chocolate/butter to the stand mixer and whisk until smooth.
- Slowly add in the flour mixture 1/3 cup at a time with the stand mixer on low.
- After all the flour has been added turn off the mixer to avoid over mixing.
- The batter will be thick.
- Fill the cup cake liners about 1/2 to 2/3 full with the batter. Bake for 15-18 minutes. The center of the cupcake should spring back up when pressed.