If you are looking for the perfect chocolate on chocolate cupcake, this is it. These are almost fail-proof and almost as easy as making them from a box–but much, much better. The recipe was adapted from one of my favorite cake websites Liv for Cake. Everything I baked from her site has been great, but I just switched up an ingredient or two.
Last year I decided that I would bring cupcakes for my students’ birthdays. I teach high school juniors and seniors, and we are long past the days when their parents brought treats to the class, but just saying “Happy birthday! Now get out your textbooks,” always felt a little sad. Everyone wants to feel special on their day, even if pretend they don’t care.
So on the morning of a student’s birthday, I’d stop by the grocery store and purchase enough cupcakes for the class (a couple dozen). Most of the time the birthday boy or girl wouldn’t say much, but I could tell they like it. They felt special.
Then, for graduation, I decided to make lemon cupcakes from scratch. I decorated them with little graduation caps. The decorations didn’t turn out well, but the kids raved about them! I think it might have been the first time they ate cupcakes that didn’t come from a box.
So this year I’ve decided to continue the cupcake tradition, but I’ll be making the cupcakes myself. This recipe was a huge hit.
Easy and moist chocolate cupcakes
Yummy and so moist everyone kept asking what the “secret” ingredient is.
Cupcakes
- 1 3/4 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder (I use Hershey’s or Trader Joe’s cocoa)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp espresso powder (adds depth of flavor)
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup sour cream, room temperature
- 1 cup freshly brewed strong coffee
Chocolate Buttercream Frosting
- 1 cups unsalted butter, room temperature
- 4 ounces cream cheese (full fat), room temperature
- 2 tsp pure vanilla extract
- 3-4 cups icing sugar
- 1/2-1 tsp coarse kosher salt (this makes a difference)
- 2-4 tbsps whipping cream
- 2 eggs
-
Preheat over to 350 degrees Fahrenheit (177 degrees Celsius). Fill muffin cups with paper cupcake liners. Makes about 30 cupcakes.
-
Combine dry ingredients (flour, cocoa, baking powder, baking soda, salt, espresso powder) together, and set aside.
-
Beat the eggs and add the oil, vanilla, and sour cream.
-
Add the egg mixture to the dry ingredients alternately with the coffee. Beat on low speed until completely combined. Don’t over mix. Batter will be on the thin side.
-
Fill cupcake liners 2/3 full. Bake 15-18 minutes, or until a toothpick comes out clean.
For Chocolate Buttercream Frosting
-
Beat the butter and cream cheese together until fluffy. Add cocoa, 3 cups of icing sugar, vanilla, 1/2 tsp. kosher salt and about 2 tablespoons of heavy cream then beat on low speed until combined. If frosting seems too thick, add more cream. If too runny, add more icing sugar. Beat for about a minute until fluffy. Add more kosher salt to your desired taste. See note below.
The kosher salt cuts the extreme sweetness and gives it a lift. Add a pinch more until you have the right amount, but of course, don’t go overboard.
