Description
Indulge in intensely chocolatey cupcakes that remain moist and delicious, topped with buttercream frosting.
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 low boil.
- Stir in vegetable oil, dark brown sugar, and bittersweet chocolate; whisk until smooth.
- 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 dry ingredients into chocolate mixture; then fold in sour cream.
- Fill cupcake liners with batter; bake in preheated oven at 350°F for 14-17 minutes.
- Cool in pan for three minutes, then transfer to wire rack.
- Frost with your preferred chocolate buttercream.
Notes
For healthier alternatives, consider using sugar substitutes like stevia, monk fruit, or allulose. Store cupcakes in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg