Moist Small Batch Chocolate Cupcakes with Oil
Ultra-moist small batch chocolate cupcakes with oil - makes 7 perfect cupcakes! Fudgy chocolate sour cream frosting. Stays soft for days!
Servings: 7 cupcakes
Calories: 351kcal
Ingredients
Chocolate Cupcakes
- ½ cup + 1 tablespoon all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup natural cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg room temperature
- 2 tablespoons + 2 teaspoons vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup sour cream room temperature
- ¼ cup hot water
Chocolate Sour Cream Frosting
- ¼ cup unsalted butter room temperature
- pinch kosher salt
- ½ cup confectioners’ sugar
- ¼ cup Dutch-processed cocoa powder or natural cocoa powder
- 2 tablespoons sour cream room temperature
- 1.5 oz semisweet chocolate chopped
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F/175°C and place 7 cupcake liners in your cupcake pan.
- In a medium bowl, whisk together the flour, sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt. Set aside.½ cup + 1 tablespoon all-purpose flour, ¼ cup granulated sugar, ¼ cup light brown sugar, ¼ cup natural cocoa powder, ¼ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a jug, whisk the egg, oil, sour cream, and vanilla until smooth.1 large egg, 2 tablespoons + 2 teaspoons vegetable oil, ½ teaspoon vanilla extract, ¼ 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.¼ cup hot water
- Fill the cupcake liners so they're just under 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
- Melt your chocolate in a microwave, stirring every 10-15 seconds so it doesn't burn.1.5 oz semisweet chocolate
- In your stand mixer with the paddle attachment, or in a bowl with a handheld mixer, beat the butter and confectioners' sugar on low speed until well combined¼ cup unsalted butter, ½ cup confectioners’ sugar
- Turn the speed to high for 2-3 minutes until light and fluffy.
- Add in your cocoa powder and beat on low, then increase the speed to medium for 1-2 minutes.¼ cup Dutch-processed cocoa powder
- Add your sour cream, melted chocolate and salt and mix once more.pinch kosher salt, 2 tablespoons sour cream
- Frost the cupcakes and enjoy! This is enough frosting to ice your cupcakes, but if you want a large amount of frosting for each cupcake I recommend doubling the frosting recipe!
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: 351kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 196mg | Potassium: 186mg | Fiber: 3g | Sugar: 26g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
