Go Back
–+ servings
Decadent Chocolate Cupcakes

Irresistibly Decadent Chocolate Cupcakes That Wow Every Bite

These Decadent Chocolate Cupcakes are rich, moist, and fluffy, topped with fudgy buttercream frosting for an indulgent treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup Coconut or Canola Oil Vegetable oil can be used as a substitute if desired.
  • 1/2 cup Unsalted Butter Melted and slightly cooled.
  • 1/2 cup Semi-Sweet Chocolate Chips Optional for those who prefer a milder sweetness.
  • 1 cup Granulated Sugar
  • 2 large Large Eggs Use at room temperature.
  • 1 large Large Egg Yolk Use at room temperature.
  • 1 teaspoon Vanilla Extract Consider vanilla bean paste for more intensity.
  • 1 cup All-Purpose Flour Be careful not to pack it when measuring.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 3/4 cup Cocoa Powder Unsweetened preferred.
  • 1/2 teaspoon Salt
  • 1 cup Full Fat Sour Cream Greek yogurt can be substituted.
  • 1 cup Hot Coffee or Hot Water Substitute with just hot water if avoiding caffeine.
For the Fudgy Buttercream
  • 1/2 cup Unsalted Butter Softened.
  • 2 cups Confectioners Sugar Sift to avoid lumps.
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 cup Sour Cream Cream cheese can be an alternative.
  • 1/4 cup Whole Milk or Half and Half Any milk alternative can also be used.
  • 1/4 teaspoon Salt

Equipment

  • muffin tin
  • Mixing Bowls
  • Microwave
  • whisk
  • Piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a microwave-safe bowl, melt the coconut oil, unsalted butter, and chocolate chips in 30-second intervals, stirring until smooth.
  3. Whisk together the flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl.
  4. In a large mixing bowl, beat the eggs, egg yolk, sugar, and vanilla until smooth. Gradually mix in the cooled chocolate mixture.
  5. Fold the dry mixture into the wet ingredients, alternating with the sour cream until combined.
  6. Slowly stir in the hot coffee or water until the batter is smooth.
  7. Divide the batter into the prepared liners and bake for 16-18 minutes, until a toothpick comes out clean. Let cool.
  8. For the frosting, beat the softened butter until creamy, then add the sifted confectioners' sugar and cocoa powder, alternating with sour cream and milk.
  9. Frost the cooled cupcakes with the fudgy buttercream and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 10mgIron: 2mg

Notes

Avoid overmixing to keep cupcakes fluffy. Allow chocolate to cool slightly before mixing with eggs.

Tried this recipe?

Let us know how it was!