Easy Chocolate Cupcakes with Chocolate Frosting
These moist chocolate cupcakes are topped with the best chocolate frosting! These are the best birthday cupcakes. You don't need a mixer for the cupcakes, and no need to melt chocolate for the frosting!
Servings: 14 cupcakes
Calories: 451kcal
Ingredients
Chocolate Cupcakes
- 1 cup + 2 tablespoons all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup natural cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- ½ cup hot water
Chocolate Frosting
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 ½ cups confectioners' sugar
- ½ cup dutch processed cocoa powder can be swapped for natural cocoa powder!
- 3-4 tablespoons heavy cream
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F/175°C and place 14 cupcake liners in your cupcake pans.
- In a large bowl, whisk together the flour, sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt. Set aside.1 cup + 2 tablespoons all purpose flour, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup natural cocoa powder, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup sour cream
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter! Then pour in the hot water and mix until smooth.½ cup hot water
- Fill the cupcake liners so they're ¾ full and bake for 18-20 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack.
Chocolate Frosting
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar, salt, vanilla extract and cocoa powder on low speed.2 sticks unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 3 ½ cups confectioners' sugar, ½ cup dutch processed cocoa powder
- Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
- If the frosting isn't as creamy as you would like, add in the heavy cream and beat on medium speed until spreadable.3-4 tablespoons heavy cream
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Ingredients: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!
Cocoa Powder: I'm using natural unsweetened cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed). You can use Dutch-processed or natural for the frosting!
Storage: You can store the cupcakes in the fridge for 3-4 days. I recommend letting it come to room temperature before enjoying!
Nutrition
Calories: 451kcal | Carbohydrates: 62g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 237mg | Potassium: 106mg | Fiber: 2g | Sugar: 45g | Vitamin A: 540IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
