Hello everyone! Hope your week is going well! Today’s recipe is for my go to chocolate cupcake recipe, because everyon should have one. These have never failed me before, they are easy, moist and delicious. The frosting is perfect for them and super creamy. Enjoy!
Chocolate Cupcakes With Chocolate Frosting Recipe
1/2 cup (1 stick or 115g) butter (unsalted)
2 oz semi-sweet baking chocolate
2 large eggs, at room temperature
3/4 cup (150g) granulated sugar
2 tsp. vanilla extract
1/2 cup (115g) sour cream, room temperature
1/2 cup (42g) unsweetened cocoa powder
3/4 cup (95g) all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
For the Frosting:
2 3/4 cups (275g) confectioners’ sugar
6 tablespoons (39g) unsweetened cocoa powder
6 tablespoons (90g) butter
5 tablespoons (75ml) evaporated milk
1 teaspoon vanilla extract
Preheat your oven to 350 degrees F (180 degrees C).
Line about 14 cupcake liners although you may need more.
In a large bowl, sift all dry ingredients; set aside.
Beat the butter and sour cream together until combined and then mix in the sugar. Add the melted chocolate and mix together. Add the eggs on at a time until the mixture is fully combined.
Add the wet mixture to the dry and gently combined until it comes together (do not over mix)!
Add the batter about halfway full in the liners and bake for about 15-20 minutes, or until a toothpick comes out clean. Cool and frost as desired!
In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
In a large bowl, cream butter for five minutes, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
MAKE IT VEGAN:
For the butter, use vegan butter (earth balance)
For the sour cream, use vegan sour cream (kite hill)
For the milk, any plant milk should work