Basic Chocolate Cupcakes

For anyone that’s a cupcake enthusiast and baker, it’s always good to have a few basic go-to recipes. These include recipes for things like a basic chocolate cupcake, vanilla cupcake, and a buttercream frosting. By themselves, they’re rather plain and unexciting but the important thing about them is that they provide a basic template that has a lot of room for creativity. Today I’d like to share my favorite chocolate cupcake recipe. This is one I use a lot. And when I say a lot, I mean A LOT! Not only is this recipe something you can take and get really creative with yourself, but it’s something I use regularly in my recipes and will save me from having to rewrite these same instructions every time I blog about a chocolate cupcake (Yay for cutting down on redundancy!).

Basic Chocolate Cupcakes
Yields 12 cupcakes

1/4 cup cocoa powder
1/4 cup warm water
1 1/4 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 stick of butter (113 grams)
1 cup granulated sugar
2 eggs
1 tbsp. vanilla extract
1/4 cup sour cream

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pans with liners. Melt the butter in a small saucepan over medium heat. While the butter melts, combine your water and cocoa powder in a bowl and mix until there are no more lumps of powder. Once the butter has melted, add the granulated sugar and stir until dissolved. Add the butter and sugar to the cocoa powder and water, and beat until well combined (about a minute or two). Now you can add your eggs, vanilla extract, baking soda and powder, and mix again. You want to make sure the eggs, in particular, are thoroughly integrated into the batter before continuing. Now it’s time to add the final two ingredients: flour and sour cream. Some of you who don’t like sour cream may not be particularly enthused about it’s inclusion in this recipe, but I promise it’s totally worth it! I was a bit skeptical myself as I’m not much of a sour cream fan, but it doesn’t leave a strong sour cream flavor, and it makes the cupcakes very moist (and if there’s one thing I like less than a sour cream flavor, it’s dry cupcakes). As you add these final two ingredients, you’ll want to do it in three increments: 1/2 cup flour, sour cream, 1/2 cup flour, mixing each time in between. Once you’ve done this, it’s time to pour your cupcakes into their liners.

The cupcakes are ready for the oven!

Bake your cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean. It’s a good idea to let your cupcakes rest in the pan for 3-5 minutes before removing them to a cooling rack. And always remember to let them cool before you frost them! Warm cupcakes melt frosting into a globby mess (can you tell that someone’s gotten overexcited and frosted them too soon before?).

Can you smell the warm, chocolatey goodness yet?

Happy baking!

Slightly adapted from Annie’s Eats

2 thoughts on “Basic Chocolate Cupcakes

  1. Pingback: Death By Chocolate Cupcakes | The Simple, Sweet Life

  2. Pingback: Norwegian Christmas Marzipan Cupcakes | The Simple, Sweet Life

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