Description
Indulge in the rich and decadent Double Chocolate Cupcakes that are moist, fluffy, and loaded with chocolate flavor. These irresistible treats are perfect for any chocolate lover!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Additional:
- 1/2 cup semi-sweet chocolate chips (or chopped chocolate)
- Chocolate frosting of choice (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Mix in sour cream until smooth.
- Combine Ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry. Stir in chocolate chips.
- Bake: Divide batter among cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes until a toothpick comes out clean.
- Cool and Frost: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with chocolate frosting.
Notes
- You can add a sprinkle of mini chocolate chips on top of the frosting for extra texture.
- These cupcakes freeze well—just wrap them individually before freezing.
