Double Chocolate Cupcakes
- PREP 30min
- COOK 20min
- TOTAL 50min
These double chocolate cupcakes are wonderfully easy to make. They’re light, tender, and intensely chocolaty. We top each cupcake with a spoonful of our sour cream chocolate frosting, a rich, silky, and perfectly chocolatey frosting with a texture between pudding and buttercream.
We add a bit of coffee to the batter. You won’t taste it, but it brings out the chocolate flavor even more. If you prefer not to use coffee, water works just fine.
You Will Need
- Cupcakes
12 tablespoons unsalted butter (170g)
¾ cup brewed coffee (175ml)
½ cup natural unsweetened cocoa powder, like Ghirardelli or Hershey’s (40g)
1½ cups all-purpose flour (195g)
1½ cups sugar (300g)
1½ teaspoons baking soda
¼ teaspoon fine sea salt
2 large eggs
½ cup sour cream (125g)
1 teaspoon vanilla extract
- Chocolate Sour Cream Frosting
4 tablespoons unsalted butter (55g)
1 ounce unsweetened chocolate, chopped (30g)
3 tablespoons unsweetened cocoa powder
1 ¼ teaspoons vanilla extract
1 cup powdered sugar (115g)
Pinch of salt
¼ to ⅓ cup sour cream (60–80g)
Directions
1Prep: Heat oven to 350°F (177°C). Line 18 muffin cups with paper liners.
2Make chocolate mixture: In a medium saucepan over medium heat, melt the butter. Add the coffee and warm through. Remove from heat, then whisk in the cocoa powder until smooth. Cool for 1 minute.
3Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well blended.
4Mix wet ingredients: In a small bowl, whisk the eggs, sour cream, and vanilla until well blended.
5Make batter: Stir the warm cocoa mixture into the flour mixture until mostly combined (no need to beat). Add the egg mixture and stir until smooth and well blended.
6Bake: Fill each muffin cup about two-thirds full. Bake 16 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7Make the frosting: Melt the butter and chopped chocolate in a small saucepan over low heat, stirring constantly until smooth. Transfer to a medium bowl, then whisk in the cocoa powder and vanilla. Add ½ cup powdered sugar, a pinch of salt, and ¼ cup sour cream. Whisk in the remaining ½ cup powdered sugar, then add a little more sour cream as needed until the frosting reaches a soft, spreadable consistency. Refrigerate for 30 minutes. The frosting will thicken slightly as it chills.
8Frost cupcakes: Check the consistency of the frosting before using. If it’s still too soft, refrigerate for an additional 30 to 45 minutes. Spread or spoon a generous tablespoon of frosting onto each cooled cupcake.
Adam and Joanne's Tips
- Storing: Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
- Frosting: You can make the sour cream chocolate frosting up to a day ahead. Just cover and refrigerate it until ready to use.
- Frosting inspired by Susan Tollefson’s Sour Cream Chocolate Frosting recipe on Epicurious.
- The nutrition facts provided are estimates.