Quick & Easy Chocolate Cupcakes
Fudgy, moist, and perfectly fluffy, these Chocolate Cupcakes are topped with a rich chocolate buttercream. Easy to make and perfect for any occasion.
Ingredients
Quick & Easy Chocolate Cupcakes
- 2 ½ cups (300g) All Purpose Flour, † measured correctly
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 2 cups Sugar
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla
- 3/4 cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
- 3/4 cup Hot Freshly Brewed Coffee
Chocolate Buttercream
- 2 cup Unsalted Butter, at room temperature
- 7 cups Confectioners Sugar, sifted
- 1 cup Dutch Processed Cocoa Powder, sifted
- Pinch of Salt
- 6 tbsp Heavy Cream
- 2 tbsp Corn Syrup
- 1 tsp Vanilla
Instructions
Quick & Easy Chocolate Cupcakes
- Preheat oven to 350°F. Prepare 2 cupcake pans (24 total cupcakes) with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pans, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
Chocolate Buttercream
- Add butter to a stand mixer fitted with the whisk attachment or a large bowl. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes.
- Turn the stand mixer or hand mixer to low and slowly add the confectioners sugar, cocoa powder and salt. Beat on medium until completely incorporated and smooth.
- Add in the heavy cream, corn syrup, and vanilla. Beat until well-combined and fully incorporated, then add to a piping bag to pipe onto cupcakes.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)