Chocolate Cupcakes with Buttercream Frosting

Soft, decadent chocolate cupcakes with a hint of sour cream for richness, finished with swirls of creamy buttercream frosting—simple, classic, and irresistibly good.

Recipe Information

Total Time:

Yield:

8 cupcakes

Ingredients

½ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon baking soda

¼ teaspoon salt

1 large egg

⅓ cup packed light brown sugar

3 tablespoons granulated sugar

3 tablespoons canola oil

½ teaspoon pure vanilla extract

1 ounce unsweetened baking chocolate (100% cacao), melted and cooled

¼ cup water

¼ cup sour cream

1 recipe Chocolate Buttercream Frosting

Directions

Preheat oven to 350°F. Line eight 2½-inch muffin cups with paper bake cups; set aside.
In a medium bowl combine flour, cocoa powder, baking soda and salt; set aside. In a large mixing bowl beat together egg, brown sugar, granulated sugar, oil and vanilla with an electric mixer on low for 10 seconds or until combined. Beat on medium for 1 minute. Beat in cooled, melted chocolate. Add flour mixture alternately with water, beating well after each addition. Mix in sour cream. Spoon batter into prepared muffin cups, filling each half full.
Bake for 12 to 15 minutes or until a toothpick inserted in near centers comes out clean. Cool cupcakes in muffin cups on a wire rack. To frost, spoon buttercream frosting into a pastry bag fitted with a star tip and pipe on cooled cupcakes.