Description
These chocolate cupcakes are rich, moist, and made completely from scratch with deep chocolate flavor. They bake up soft with a deep cocoa taste and feature smooth, creamy chocolate frosting.
Ingredients
- 2 large eggs
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter softened
- 2½ cups all purpose flour
- 1 cup whole milk mixed with 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 cup hot brewed coffee
- 4 ounces semi sweet chocolate chopped (for frosting)
- ¼ cup unsalted butter (for frosting)
- ½ cup sour cream (for frosting)
- 2½ cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F. Line two standard muffin pans with cupcake liners.
- Add the eggs, cocoa powder, butter, flour, milk mixture, vanilla extract, baking soda, sugar, and hot coffee to a large bowl.
- Beat with a hand mixer for 30 to 45 seconds until the mixture is smooth. Scrape down the sides as needed.
- Fill the cupcake liners about three quarters full with batter.
- Bake for 16 to 18 minutes. The tops should spring back when lightly touched.
- Remove the cupcakes from the pan. Cool them completely on a wire rack before you frost them.
- For the frosting, melt the chopped chocolate and butter together over low heat until smooth. Remove the mixture from the heat and let it cool for 5 minutes.
- Whisk in the sour cream and vanilla extract until the mixture is smooth.
- Add the powdered sugar and beat until the frosting is creamy and spreadable.
- Frost the cooled cupcakes using a knife or piping bag.
Notes
- Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American