Description
Indulge in these decadent Creamy Chocolate Cupcakes with a rich, moist crumb and topped with a luscious chocolate frosting. Perfect for any chocolate lover!
Ingredients
Scale
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/2 cup semi-sweet chocolate chips (optional)
Creamy Chocolate Frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, add eggs and vanilla. Add sour cream and milk. Combine wet and dry ingredients, fold in chocolate chips. Bake for 18–20 minutes.
- Make Chocolate Frosting: Beat butter and cocoa, add powdered sugar and cream alternately. Mix in vanilla and salt until fluffy. Frost cooled cupcakes.
Notes
- For extra indulgence, fill cupcakes with chocolate ganache before frosting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 29g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
