Ingredients
– 1 cup all-purpose flour (spooned and leveled)
– 3/4 cup granulated sugar
– 6 tablespoons unsweetened Dutch-processed cocoa powder
– 1/4 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon coarse Kosher salt (use 1/4 teaspoon if using table salt)
– 1 teaspoon espresso powder (optional)
– 2 large eggs
– 1/2 cup whole milk
– 1/2 cup sour cream
– 1/2 cup vegetable oil
– 1 1/2 teaspoons vanilla extract
– 1 1/2 cups unsalted butter (softened)
– 2 1/4 cups powdered sugar
– 3/4 cup unsweetened Dutch-processed cocoa powder
– 1/2 tablespoon meringue powder (optional)
– 1/4 teaspoon coarse Kosher salt (use 1/8 teaspoon if using table salt)
– 1 1/2 teaspoons vanilla extract
– 2 to 3 tablespoons milk or cream (only if needed)
Instructions
1-Preheat oven to 350°F (175°C). Position rack in center and line muffin pan with 15 paper liners.
2-Sift together flour, sugar, cocoa powder, baking powder, baking soda, salt, and optional espresso powder in a large bowl.
3-Add eggs, milk, sour cream, vegetable oil, and vanilla. Whisk until well combined, about 30 seconds.
4-Fill muffin cups two-thirds to three-fourths full using a 1/4 cup measure.
5-Bake on center rack for 18-20 minutes, or until a toothpick inserted comes out clean.
6-Cool in pan for several minutes, then transfer cupcakes to a wire rack to cool completely.
7-Whipping Up the Buttercream: Once your cupcakes are cooling, it’s time for the buttercream. Beat softened butter in a stand mixer on medium speed until smooth, about 1 minute this creates a creamy base that’s easy to work with. Gradually add powdered sugar, cocoa powder, optional meringue powder, salt, and vanilla on low speed, then crank it up to medium-high and whip for 4-5 minutes until it’s light and fluffy. If needed, add milk or cream one tablespoon at a time for the right consistency.
8-For assembly, pipe the buttercream onto cooled cupcakes and add fun decorations like mini chocolate chips.
Last Step:
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🏔 Precise measurement of leavening agents is crucial for high altitude baking.
↗️ Above 5,280 feet, reduce baking soda slightly; above 7,000 feet, increase flour 1-2 tablespoons and reduce baking soda further.
🍫 Use Dutch-processed cocoa powder; natural cocoa is not a suitable substitute.
🧁 Sour cream can be substituted with Greek yogurt, mayonnaise, buttermilk, or crème fraîche.
🧁 Mini cupcakes bake in 8-10 minutes without ingredient changes.
🌟 Meringue powder adds frosting stability but is optional.
🎂 Adjust sweetness in frosting to taste; use a 1M piping tip for classic swirls.
❄️ Store unfrosted cupcakes in an airtight container refrigerated up to 3 days; frost when ready to serve.
❄️ Frosted cupcakes should be refrigerated due to butter content.
- Prep Time: 10 minutes
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- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake