My Best Chocolate Cupcake Recipe

Name: My Best Chocolate Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE CUPCAKE:; 1 cup Granulated Sugar; 3/4 cups Plus 2 Tablespoons, All-purpose Flour; 1/4 cups Plus 2 Tablespoons Unsweetened Cocoa Powder, Sifted; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Large Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE CHOCOLATE BUTTERCREAM:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Cream; 1/2 cups Unsweetened Cocoa Powder, Sifted; 2 Tablespoons Chocolate Sprinkle

Servings: persons

FOR THE CHOCOLATE CUPCAKE:
1 cup Granulated Sugar
3/4 cups Plus 2 Tablespoons, All-purpose Flour
1/4 cups Plus 2 Tablespoons Unsweetened Cocoa Powder, Sifted
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Large Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE CHOCOLATE BUTTERCREAM:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Cream
1/2 cups Unsweetened Cocoa Powder, Sifted
2 Tablespoons Chocolate Sprinkle

1
To prepare cupcakes, preheat oven to 350u00b0F. Grease muffin tin or line with muffin liners.
2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
3
Pour in the boiling water, and slowly mix until smooth and liquidy.
4
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
5
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
6
Frost the cupcakes with the buttercream and garnish with chocolate sprinkles.

1523

kcal

Calories

106

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CHOCOLATE CUPCAKE:, 1 cup Granulated Sugar, 3/4 cups Plus 2 Tablespoons, All-purpose Flour, 1/4 cups Plus 2 Tablespoons Unsweetened Cocoa Powder, Sifted, and more.

Yes, My Best Chocolate Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Best Chocolate Cupcake

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