Description
Decadent and moist chocolate cupcakes that stay tender and delicious long after baking.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup cocoa powder
- 1/2 cup unsalted 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 extract
- 1 tablespoon white vinegar
- 2 large eggs
- 1 large egg yolk
- 1 and 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 cup sour cream
Instructions
- Combine water, cocoa powder, and butter in a saucepan over medium heat until it reaches a low boil.
- Stir in vegetable oil, dark brown sugar, and bittersweet chocolate; whisk until smooth.
- Allow the mixture to cool slightly, then add milk, vanilla, vinegar, eggs, and egg yolk.
- In a bowl, sift together flour, baking soda, baking powder, granulated sugar, and salt.
- Gently fold the dry ingredients into the chocolate mixture; then fold in sour cream.
- Fill cupcake liners with batter and bake in a preheated oven at 350°F for 14-17 minutes.
- Cool in the pan for three minutes, then transfer to a wire rack.
- Frost with your preferred chocolate buttercream.
Notes
Consider using sugar-free alternatives for a healthier option. Always measure ingredients accurately and do not overmix.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg