Description
Eureka! These are the Chocolate Cupcakes of my dreams. They are moist and full of rich chocolate flavor with a soft, fluffy texture.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/4 cup vegetable oil
- 3/4 cup dark brown sugar (packed)
- 4 ounces 60% bittersweet chocolate
- 1/2 cup whole milk
- 2 teaspoons vanilla
- 1 tablespoon white vinegar
- 2 large eggs
- 1 large egg yolk
- 1 and 1/4 cups all purpose flour (spooned and leveled, sifted)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt (use 1/2 teaspoon table salt)
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350 degrees F. Spray the tops of 2 muffin tins with nonstick spray and line each cavity with cupcake liners.
- In a 3-quart saucepan, add water, cocoa powder, and butter. Melt over medium heat, stirring until smooth, then remove from heat.
- Add vegetable oil, dark brown sugar, and bittersweet chocolate. Whisk until smooth.
- Add whole milk, vanilla, white vinegar, eggs, and egg yolk. Whisk for at least 2 minutes until well incorporated.
- Place a strainer over a large bowl. Add all purpose flour, baking soda, and baking powder. Stir until sifted into the bowl.
- Add granulated sugar and kosher salt to the flour and whisk together.
- Carefully pour the dry ingredients into the saucepan with the chocolate mixture and whisk until most lumps are gone.
- Whisk in sour cream until fully incorporated.
- Use a 1/4 cup measuring cup to divide the batter among the cupcake liners.
- Bake at 350 degrees F for 14-17 minutes. Check doneness with a toothpick.
- Remove from oven and press any cupcakes back into shape if needed.
- Cool on a wire rack for about 3 minutes, then lift out of the muffin tin. Cool completely.
- Frost with your choice of chocolate frosting.
- Store unfrosted cupcakes covered loosely with plastic wrap. Frosted cupcakes can be stored in a tupperware for 3-5 days.
- For freezing, flash freeze baked cupcakes, then transfer to a freezer ziplock.
Notes
- Do not over bake the cupcakes.
- Let cupcakes cool completely before frosting.
- Frosted cupcakes should not be frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 189
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg