Looking for a great CHOCOLATE CUPCAKE RECIPE? I was, too. There are so many out there that I’ve tried, but somehow, a lot of them fell short of the things I truly wanted in a chocolate cupcake.
I’m the kind of person who can eat yummy treats in just about any flavor, but only gets that deep satisfaction with chocolate. I was looking for a cupcake with REALLY GOOD CHOCOLATE FLAVOR, using EASY TO FIND INGREDIENTS, MOIST, NOT TOO SWEET, YET KID-PLEASING. Does such a thing exist?
Many recipes later, I found something close and tweaked it until it became my favorite and my son Cole’s, too. He’s 10 and to my delight (and sometimes to my dismay) tells me exactly what he likes and doesn’t like. So I made him the head of my Research & Development Department. LOL! Unlike some of my other family and friends, whom I love dearly, who for the sake of my feelings tell me that almost everything I make is good, Cole has no such mercy. He tells it like it is – which I find very useful.
With that in mind, I asked him to try the American buttercream I created to go with it. His initial response was “No – you know I don’t like frosting, Mom,” but when I said, “It’s ok, I’ll ask someone else to be my Research & Development Department,” he instantly changed his mind and pleaded, “I’ll try it!” I gave him a tiny bit on the tip of a spoon and watched him swallow. His face lit up with a smile as he said, “Mmmmm…can I have some more?” Then I knew it had to be good.
Baking is sometimes fraught with trial and error, but it sure is an adventure! Hope you enjoy this one!
THE FOLLOWING IS A BRIEF OVERVIEW – FOR THE CHOCOLATE CUPCAKE RECIPE SEE BOTTOM OF POST.
These decadent CHOCOLATE CUPCAKES are simple to make because there’s NO MIXER REQUIRED!
They’re even great plain, for those of you who don’t want so much sugar. But frosting them with my light American buttercream – the sweetness is on point!
Assembling the luscious cupcake ensemble
Adding a little magic with edible GOLD DISCO-DUSTED OREOS!
Ready to be delivered to my friend Gwen for her birthday – YAY! Don’t you want to get a box?
Ingredients
- [ Cupcakes ]
- 1 1/2 cups all purpose flour
- 1 cup natural unsweetened cocoa powder (I use Hershey's)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 4 large eggs, at room temperature
- 2/3 cup canola or vegetable oil
- 1 1/2 tablespoons pure vanilla extract
- 1 cup full fat sour cream
- [ FROSTING ]
- See Cherry's Light American Buttercream Recipe or use your favorite American buttercream or chocolate buttercream
Instructions
- Start by preheating the oven to 350 F.
- Prepare the cupcake pans with 24 liners and set aside.
- In a large bowl combine the DRY INGREDIENTS including the flour, cocoa powder, baking powder, baking soda, and fine salt. Whisk thoroughly and set aside.
- In another bowl whisk together the granulated sugar, golden brown sugar, eggs, oil, vanilla, and sour cream, until well combined. These are the WET INGREDIENTS.
- Pour the WET INGREDIENTS MIXTURE into the DRY mixture and mix together with a spatula until just combined and no dry ingredients remain.
- The batter will be thick. DO NOT OVERMIX IT or the cupcakes will be tough.
- Using an ice cream scoop, divide the batter evenly into the cupcake liners. Each liner should be about 3/4 full.
- Bake at 350 F, on the middle rack of the oven, for 18-21 minutes. Check the cupcakes for doneness by inserting a toothpick into the center of a cupcake - if there are only a few crumbs on it, they are done!
- Take them out of the oven, but leave them in the tins for about 5-10 minutes to cool slightly. Then remove the individual cupcakes from the tin, and place them on a wire rack to fully cool.
- Decorate the cupcakes with your favorite frosting and toppings!
Notes
IMPORTANT NOTES
Cupcakes are best eaten at room temperature.
If making these ahead of time, make them 1 day before, then keep them unfrosted in an airtight container, at room temperature, until ready to frost the next day.
I don't recommend refrigerating the cupcakes because it dries them out, but they can be frozen.
If you would like to freeze them for later, wait until they are completely cooled from the oven, then freeze them unfrosted in an airtight freezer bag and container for up to 1 month. When ready to use, thaw them at room temperature for 2-4 hours before frosting or serving.
THANKS FOR STOPPING BY! PLEASE GIVE THIS RECIPE A TRY AND FEEL FREE TO LEAVE A COMMENT OR QUESTION. I'M HERE TO HELP!
Have fun Chocoholics!
Cherry
CHERRY’S LIGHT AMERICAN BUTTERCREAM RECIPE: https://glamourandsugar.com/2020/10/25/cherrys-light-american-buttercream/