Moist, tender, and incredibly chocolatey, these Chocolate Cupcakes are destined to be a go-to recipe. Quick & Easy Chocolate Cupcakes require no special equipment — just a few bowls and a whisk. Their deep chocolate flavor comes from Dutch-processed cocoa powder that’s bloomed in hot coffee to intensify the taste, plus a touch of coffee to amplify the chocolate. Sour cream keeps the crumb moist and light, and the cupcakes are finished with a lofty, rich chocolate buttercream for the perfect indulgence.
How to make the Quick & Easy Chocolate Cupcakes
1. Combine wet ingredients: In a large bowl whisk together the eggs, sugar, vanilla, sour cream, and oil until smooth and well combined.
2. Mix the dry ingredients: In a separate bowl whisk the flour, baking powder, baking soda, and salt together, then set aside.
3. Bloom the cocoa: Add the sifted cocoa powder to the hot coffee and whisk until smooth. Let it sit briefly so the flavors deepen, then add to the wet mixture.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and whisk until smooth. Be careful not to overmix to keep the cupcakes tender.
5. Fill pans and bake: Divide batter among prepared cupcake liners (about 2/3 full). Bake until a toothpick inserted in the center comes out clean. Cool completely before frosting with chocolate buttercream.
Why bloom cocoa?
Blooming cocoa means dissolving the cocoa powder in a hot liquid before adding it to the batter. The hot coffee releases flavor compounds in the cocoa, producing a richer, more pronounced chocolate taste. Coffee itself also enhances chocolate flavor — it doesn’t make the cupcakes taste like coffee, but it boosts the chocolate notes for a deeper, more satisfying result.
What is Dutch-processed cocoa?
Dutch-processed cocoa is alkalized to neutralize its acidity, giving it a smoother, less bitter, and more mellow flavor than natural cocoa powder. That mellow profile lets the chocolate flavor stand out, which works especially well in this cupcake recipe. Keep in mind Dutch-processed and natural cocoa are not always interchangeable: recipes using baking soda rely on an acidic component to activate the leavening. This recipe includes sour cream, which provides the needed acidity when using Dutch-processed cocoa.
If you prefer to measure by weight, 1 cup of all-purpose flour equals about 120 g. Properly spooning and leveling flour prevents dense results from over-packed cups.
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Quick & Easy Chocolate Cupcakes
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Ingredients
Quick & Easy Chocolate Cupcakes
- 2 ½ cups (300g) All Purpose Flour
- 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)
- 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
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Preheat oven to 350°F. Line two 12-cup muffin pans with liners. In a large bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
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In another large bowl whisk eggs, sugar, sour cream, vegetable oil, and vanilla until smooth and combined.
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In a small bowl or measuring cup combine hot coffee and cocoa powder, whisking until smooth. Let sit 1–2 minutes, then stir into the wet ingredients and mix until even.
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Fold the wet mixture into the dry ingredients and mix until just smooth. Divide batter among liners, filling about two-thirds full. Bake 20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Chocolate Buttercream
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Beat butter in a stand mixer fitted with the whisk attachment (or with a hand mixer) on high until light and fluffy, about 3–5 minutes.
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Reduce speed to low and gradually add confectioners’ sugar, sifted cocoa powder, and salt. Increase speed to medium and beat until smooth and fully combined.
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Add heavy cream, corn syrup, and vanilla, then beat until the buttercream is light and pipeable. Transfer to a piping bag and frost cooled cupcakes.
Notes
Source: Recipe adapted from Ricardo