Chocolate Cupcakes with Chocolate Buttercream
In short: Moist chocolate cupcakes made with oil, sour cream and hot water, topped with a glossy chocolate buttercream. A stir-together batter for 12 cupcakes. It takes about 47 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 22 min
- Resting
- 40 min
- Total
- 47 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 430 kcal
These chocolate cupcakes are made with oil and sour cream, so they stay soft and moist for days instead of drying out the way many butter-based versions do. Hot water stirred into the batter wakes up the cocoa and deepens the flavor. The batter is a quick stir-together mix with no mixer needed, and the chocolate buttercream beats up in minutes. Bake them for a birthday, a school sale or a quiet Sunday afternoon.
Instructions
- Heat the oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk the flour, cocoa, granulated sugar, baking soda, baking powder and salt together, pressing out any cocoa lumps with the back of a spoon.
- In a second bowl, whisk the eggs, oil, sour cream and vanilla until smooth. Pour into the dry ingredients and stir until mostly mixed, then stir in the hot water. The batter will be thin, which is correct.
- Divide the batter among the liners, about 1/4 cup (65 ml) each, so they are about two-thirds full.
- Bake for 20 to 22 minutes, until the tops spring back when lightly pressed and a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then move the cupcakes to a rack and let them cool completely, about 40 minutes.
- For the buttercream, beat the butter with a mixer for 3 minutes, until pale. Add the icing sugar and cocoa in two additions, then the milk and vanilla, and beat for 3 to 4 minutes until fluffy and glossy.
- Swirl or pipe the buttercream onto the cooled cupcakes.
Tips
- Use water straight from the kettle. The heat dissolves the cocoa so it releases more flavor, which gives a deeper, rounder chocolate taste.
- Scoop the thin batter with a measuring cup or a spring-loaded scoop for even cupcakes, and stop at two-thirds full so the tops do not spill over.
Questions and answers
Why is the batter so thin?
Hot water makes this batter runny, and that is what keeps the crumb moist. It sets as it bakes. Do not add extra flour.
Can I use yogurt instead of sour cream?
Yes. Use the same amount of full-fat plain yogurt. The crumb will be very slightly less rich but still soft.
How long do frosted cupcakes keep?
They keep for 3 days in an airtight container in a cool room, or 5 days in the refrigerator. Bring chilled cupcakes to room temperature before serving so the frosting is soft.
How long does it take to make Chocolate Cupcakes with Chocolate Buttercream?
About 47 min in total: 25 min of preparation and 22 min of cooking.
How many calories are in Chocolate Cupcakes with Chocolate Buttercream?
About 430 kcal per serving, with 4 g of protein, 51 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 51 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sugar | 37 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
