Easy Chocolate Cupcakes Recipe

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Gallery Easy Chocolate Cupcakes Credit: Bryan Gardner Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 12

Ingredients Ingredient Checklist 3/4 cup unsweetened cocoa powder 3/4 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream Dark Chocolate Frosting Chocolate sprinkles, for garnish

Gallery Easy Chocolate Cupcakes Credit: Bryan Gardner

Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 12

Gallery

Easy Chocolate Cupcakes      Credit: Bryan Gardner  

Easy Chocolate Cupcakes

Credit: Bryan Gardner

Easy Chocolate Cupcakes

Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 12

Recipe Summary

prep: 30 mins total: 1 hr 15 mins

Servings: 12

prep: 30 mins

total: 1 hr 15 mins

prep:

30 mins

total:

1 hr 15 mins

Servings: 12

12

Ingredients

Ingredients

• 3/4 cup unsweetened cocoa powder 3/4 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream Dark Chocolate Frosting Chocolate sprinkles, for garnish

Directions

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.

Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.)

Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.

Reviews (5)

 Add Rating & Review     60 Ratings   5 star values:        9    4 star values:        9    3 star values:        26    2 star values:        13    1 star values:        3        

Reviews (5)

Add Rating & Review     60 Ratings   5 star values:        9    4 star values:        9    3 star values:        26    2 star values:        13    1 star values:        3       

Add Rating & Review

60 Ratings 5 star values: 9 4 star values: 9 3 star values: 26 2 star values: 13 1 star values: 3

60 Ratings 5 star values: 9 4 star values: 9 3 star values: 26 2 star values: 13 1 star values: 3

60 Ratings 5 star values: 9 4 star values: 9 3 star values: 26 2 star values: 13 1 star values: 3

• 5 star values: 9 4 star values: 9 3 star values: 26 2 star values: 13 1 star values: 3

  Martha Stewart Member     Rating: 5 stars       08/21/2019   these were super easy to make and were devoured with enthusiasm at my office. I have already been asked to make them again :) They are a dense cupcake, almost brownie-like, but not dry at all. I did substitute plain non-fat greek yogurt for the sour cream, which is just something I do often and it just works. I frosted with a Nutella buttercream ( WOW !)  
  
  Martha Stewart Member     Rating: 1 stars       05/12/2018   These cupcakes are DRY DRY DRY! DON'T waste your time or money!  
  
  Martha Stewart Member     Rating: Unrated       02/20/2011   Just made this recipe and yes it was very brownie like. Rich and dense. Next time I will add walnuts. It was delicious.  
  
  Martha Stewart Member     Rating: Unrated       03/03/2008   This recipe creates a cupcake that's rich and dense, but moist. It's like a lighter version of a brownie.  
  
  Martha Stewart Member     Rating: Unrated       01/29/2008   These were so moist and chocolatey! They turned out delicious. Will definately make again...so easy!!  
  

  Martha Stewart Member

  Rating: 5 stars 08/21/2019

these were super easy to make and were devoured with enthusiasm at my office. I have already been asked to make them again :) They are a dense cupcake, almost brownie-like, but not dry at all. I did substitute plain non-fat greek yogurt for the sour cream, which is just something I do often and it just works. I frosted with a Nutella buttercream ( WOW !)

Rating: 5 stars

Rating: 1 stars 05/12/2018

These cupcakes are DRY DRY DRY! DON’T waste your time or money!

Rating: 1 stars

Rating: Unrated 02/20/2011

Just made this recipe and yes it was very brownie like. Rich and dense. Next time I will add walnuts. It was delicious.

Rating: Unrated

Rating: Unrated 03/03/2008

This recipe creates a cupcake that’s rich and dense, but moist. It’s like a lighter version of a brownie.

Rating: Unrated 01/29/2008

These were so moist and chocolatey! They turned out delicious. Will definately make again…so easy!!

All Reviews for Easy Chocolate Cupcakes

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Chocolate Cupcakes

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest