Moist Chocolate Cupcake Recipe
This moist chocolate cupcake recipe creates decadent and rich cupcakes that will become your new go-to recipe.
Servings: 24
Calories: 282kcal
Ingredients
Cupcake Batter
- 1¾ cups all-purpose flour, spooned and leveled
- ⅔ cup unsweetened cocoa powder, I used Hershey’s
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 cups granulated sugar
- ½ teaspoon table salt
- ¾ cup sour cream, room temperature
- ⅔ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- ¾ cup boiling water
Chocolate Buttercream Frosting
- 1 cup salted butter, softened
- ⅓ cup unsweetened cocoa powder, I used Hershey’s
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 4 to 5 tablespoons heavy cream, at room temperature
- Chocolate sprinkles, optional garnish
Instructions
- Preheat the oven to 350°F. Line 2 regular-size cupcake pans with parchment cupcake liners.
- Add the flour, cocoa powder, baking powder, and baking soda to a large mixing bowl. Whisk to combine.
- Whisk in the granulated sugar and salt to the flour mixture.
- Whisk in the sour cream, vegetable oil, and vanilla extract until well incorporated.
- Whisk in the eggs, one at a time, whisking until there are no streaks of yellow or egg whites remaining.
- Carefully whisk in the boiling water. Whisk until the batter is smooth.
- Fill the cupcake liners ⅔ full with batter. Bake for 22 to 25 minutes or until a toothpick inserted comes away clean. Allow the cupcake to cool completely.
- Using either a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed, beat the butter, cocoa powder, and vanilla for 1½ to 2 minutes or until smooth.
- Add the powdered sugar 1½ cups at a time, beating well after each addition. Alternate between adding powdered sugar and 2 to 2½ tablespoons of heavy cream at a time. Continue beating until the frosting is smooth.
- Add the frosting to a disposable piping bag fitted with a large decorator's tip (such as 1M, 2D, or 4B. I used 4B). You can also use a gallon-size ziplock bag with a corner snipped off. Hold the tip about a ½ inch above the surface of the cupcake. Starting on the outside of the cupcake, use even, steady pressure to squeeze the frosting in a spiral working in towards the center of the cupcake. (You can also start in the center and work your way out to the edge if you prefer) Shake the chocolate sprinkles over the frosting. Repeat for the remaining cupcakes.
Notes
- Make sure that your eggs, sour cream, and heavy cream are at room temperature. This will help ensure they incorporate well into the batter.
- You can lightly spray the cupcake liners and the outside of each pan with nonstick cooking spray to keep the baked chocolate cupcakes from sticking to the pan.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your chocolate fudge cupcakes at the lower end of the recommended baking time.
Nutrition
Calories: 282kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 189mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg