Moist, tender, and intensely chocolatey, these Chocolate Cupcakes are destined to become a go-to recipe. Quick and easy to prepare, they require no special equipment—just a few bowls and a whisk. The deep chocolate flavor comes from Dutch-processed cocoa powder that is bloomed in hot coffee to release extra flavor, plus a touch of coffee to amplify the chocolate notes. Sour cream keeps the crumb soft and fluffy, and each cupcake is finished with a decadent, airy chocolate buttercream.
How to make the Quick & Easy Chocolate Cupcakes
1. Combine wet ingredients: Add the eggs, sugar, vanilla, sour cream, and oil to a large bowl. Whisk until the mixture is smooth and uniform.
2. Whisk together dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt until evenly blended.
3. Bloom the cocoa: Stir the sifted cocoa powder into the hot coffee until smooth. Let it sit briefly, then add the cocoa mixture to the wet ingredients.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and whisk gently until smooth. Avoid overmixing to keep the cupcakes tender.
5. Fill pans and bake: Spoon the batter into a prepared cupcake pan, filling each liner about two-thirds full. Bake until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Why bloom cocoa?
Blooming cocoa means mixing the cocoa powder with a hot liquid—here, freshly brewed coffee. The heat dissolves and releases flavor compounds in the cocoa, giving a deeper, more pronounced chocolate flavor in the finished cupcakes. The coffee itself also enhances chocolate flavor, adding richness without making the cupcakes taste like coffee.
What is Dutch-processed cocoa?
Dutch-processed cocoa is cocoa powder that has been alkalized to neutralize much of its acidity, producing a smoother, less bitter flavor and a more pronounced chocolate note. Because its pH is neutral, it doesn’t react the same way as natural cocoa in recipes that rely on acidity to activate baking soda. In this recipe, sour cream provides the necessary acidity so you can use Dutch-processed cocoa without affecting rise or texture.
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Quick & Easy Chocolate Cupcakes
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Ingredients
Quick & Easy Chocolate Cupcakes
- 2 ½ cups (300g) All Purpose Flour † measured correctly
- 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 too)
- 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 the oven to 350°F (175°C). Line two 12-cup muffin pans with liners. In a large bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In another large bowl whisk the eggs, sugar, sour cream, vegetable oil, and vanilla until smooth and well combined.
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In a small bowl or measuring cup, whisk the hot coffee with the cocoa powder until smooth. Let sit 1–2 minutes, then stir the cocoa mixture into the wet ingredients and mix until even.
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Fold the wet mixture into the dry ingredients and mix until smooth. Divide the batter among the prepared liners, filling each about two-thirds full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Chocolate Buttercream
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Beat the room-temperature butter on high speed until light and fluffy, about 3–5 minutes.
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On low speed, gradually add the sifted confectioners’ sugar, cocoa powder, and salt. Increase speed and beat until fully incorporated and smooth.
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Add the heavy cream, corn syrup, and vanilla. Beat until the buttercream is silky and pipeable. Transfer to a piping bag and decorate cooled cupcakes.
Notes
Source: Recipe adapted from Ricardo