Moist Chocolate Cupcakes As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 1 hour 15 minutes Prep Time 30 minutes Cook Time 15 minutes Rating 5 out of 5 stars (25) Ingredients 15 cupcakes 1 cup (132g) all purpose flour1/2 cup (100g) dark brown sugar, packed1/2 cup (100g) granulated sugar1/2 cup (50g) dutch process cocoa powder1 tsp baking soda1/2 tsp baking powder1/4 tsp salt1/2 cup (108g) vegetable oil1 large egg + 1 egg yolk2 tsp vanilla extract1/2 cup (120g) sour cream1/2 cup (118ml) hot water1/2 tsp instant espresso powder or instant coffee granules1/2 cup (110g) unsalted butter, room temp1 1/2 cups powdered sugar4 oz semisweet chocolate, chopped3 oz bittersweet chocolate, chopped2 tbsp light corn syrup3/4 cup (180g) sour cream2 tsp vanilla extractChocolate sprinkles Calories DessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateSweetCreamyBirthdays ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 First, make the frosting as it will need time to chill and thicken while the cupcakes bake. Step 2 In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter and sugar until smooth and fluffy (about 3 minutes). Step 3 Meanwhile, add the chocolate and corn syrup to a heat safe bowl and microwave in 30 second intervals until smooth, stirring between each interval. Step 4 Then microwave the sour cream for about 30 seconds or until thinned and smooth. Step 5 Mix the warm sour cream into the warm chocolate along with the vanilla. Stir to combine. Step 6 With the mixer running, slowly pour the chocolate into the sugar and butter. Mix until smooth. Step 7 The frosting should be pretty thin at this point, like the consistency of freshly made pudding. Step 8 Place the bowl into the refrigerator and allow the frosting to chill and thicken for about 45 minutes. Stir the frosting every so often to ensure it chills evenly. Step 9 Preheat the oven to 350F and line a cupcake pan with 12 liners and a second pan with 3 liners (this recipe makes 15 cupcakes). Step 10 In a large mixing bowl, whisk together the flour, sugars, cocoa, baking soda, baking powder, and salt. Step 11 In a separate bowl, whisk together the oil, eggs, vanilla, and sour cream. Step 12 In a measuring glass, combine the hot water and espresso powder. Step 13 Pour the oil mixture into the dry ingredients and stir to combine. Step 14 Halfway through mixing, pour in the coffee mixture and continue to stir until smooth. Step 15 Distribute the batter between the liners, filling each halfway full. Step 16 Bake for 15-17 minutes, or until puffed and a toothpick in the center comes out clean with a few moist crumbs. Step 17 Transfer the cupcakes to a cooling rack as soon as possible, careful not to touch the pan as it will be very hot. Step 18 Allow the cupcakes to cool completely before frosting. Step 19 By the time the cupcakes have cooled, the frosting should be thickened and spreadable. If it’s TOO thick, remove a few spoonfuls and microwave until thin and smooth. Then mix the warm frosting into the bowl of chilled frosting. Step 20 Frost with a piping tip or with a handmade swirl and top with sprinkles of choice. Enjoy! Chef’s notes For best results, use a food scale to measure flour.Ensure the water is hot when mixing into the batter to activate the cocoa powder.Fill each cupcake liner only halfway to avoid sinking in the center.
