Description
Delight in the Ultimate Double Chocolate Cupcakes, a rich and moist dessert featuring a blend of cocoa powder and luscious chocolate chips for an intense chocolate flavor. Perfectly balanced sweetness and a tender crumb make these cupcakes a favorite for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
Mix-ins
- 3/4 cup semi-sweet chocolate chips or chunks
Instructions
- Preparation: Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners to ensure easy removal and a clean presentation.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, sour cream, vegetable oil, and vanilla extract until the mixture becomes smooth and homogenous, providing a creamy base for the cupcakes.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir gently just until combined, taking care not to overmix to maintain a tender crumb.
- Add Liquid and Chocolate Chips: Carefully pour in the hot water or coffee, stirring until the batter is smooth and slightly thin. Fold in the semi-sweet chocolate chips or chunks evenly throughout the batter.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean indicating doneness.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before decorating or serving.
Notes
- For an extra chocolatey finish, frost with chocolate ganache or your favorite chocolate buttercream.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
