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chocolate cupcakes

Deliciously moist chocolate cupcakes topped with creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 1 oz bittersweet baking chocolate
  • 2 tablespoons unsalted butter
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 0.25 cup sour cream room temperature
  • 0.25 cup hot water
  • 0.125 teaspoon espresso powder optional
  • 1.5 oz dark chocolate (70% cacao)
  • 6 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.01 pinch salt
  • 1 tablespoon milk
  • to taste chocolate syrup optional for topping

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Line a 6-cup muffin tin with cupcake liners.
  2. Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Melt chocolate and butter in microwave in 30-second intervals, stirring in between. Stir in sugar.
  4. Add egg, vanilla, sour cream, and whisk until combined.
  5. Add dry ingredients and whisk until just incorporated. Mix hot water and espresso powder, then add to batter.
  6. Divide batter into liners, about 4 tbsp each. Bake for 18-20 minutes. Cool completely before frosting.
  7. Prepare frosting: Melt chocolate, beat butter until creamy, add sugar, vanilla, milk, and beat on medium-high until fluffy.
  8. Frost cooled cupcakes and drizzle with chocolate syrup if desired.

Notes

Enjoy these moist and decadent chocolate cupcakes!