Description
These Simple Chocolate Cupcakes are rich, moist, and easy to make, perfect for any occasion. Made with sour cream and brewed coffee, they deliver a deep chocolate flavor with a tender crumb. Ideal for frosting with your favorite icing, these cupcakes bake up beautifully in about 20 minutes and yield 30 delicious servings.
Ingredients
Dry Ingredients
- 2 ⅔ cups all purpose flour (339g)
- 1 ¼ cup cocoa powder, unsweetened (115g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup sour cream, room temperature (227g)
- 2 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature (224g)
- 2 cups sugar (400g)
- 2 eggs, room temperature
- 1 ¼ cup brewed coffee, cooled (295mL)
Instructions
- Prepare Pan and Oven: Line a 12-cup or larger muffin tin with cupcake liners and preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Sour Cream and Vanilla: In a medium bowl, whisk the vanilla extract into the sour cream until smooth. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar on medium speed until the mixture is light and fluffy. Scrape down the sides as needed for even mixing.
- Add Eggs: Reduce mixer speed and add the eggs one at a time, fully incorporating each before adding the next.
- Alternate Adding Dry Ingredients and Sour Cream: Keep the mixer on low speed and add the flour mixture and sour cream alternately in four batches total, beginning and ending with the flour mixture. Mix gently to avoid overmixing and scrape down the bowl sides as needed.
- Add Coffee: Gradually pour in the cooled brewed coffee while mixing slowly. Once combined, increase mixer speed to medium and mix for an additional 30 seconds to ensure a uniform batter.
- Fill Cupcake Liners: Using an ice cream scoop, distribute the batter evenly into the cupcake liners, filling each no more than half full to allow room for rising.
- Bake: Place the pan in the oven and bake for 18-22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs but no wet batter.
- Cool: Allow cupcakes to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Repeat as Needed: If baking multiple batches, let the pan cool before re-lining with fresh cupcake liners and repeating the batter filling and baking steps.
- Frost and Serve: Once fully cooled, frost the cupcakes with your favorite icing and serve.
Notes
- Room temperature ingredients like butter, eggs, and sour cream help achieve a smooth batter for better texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- The brewed coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
- Cupcake liners prevent sticking and make cleanup easier.
- Ensure the pan cools before baking subsequent batches to maintain even baking.
- Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
