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Chocolate Cupcakes


chocolate cupcakes

Chocolate Cupcakes

Stephanie Gallagher
Chocolate cupcakes pair perfectly with cream cheese frosting. Sour cream makes this chocolate cupcake recipe moist and tender.

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  • 3 oz. unsweetened chocolate, melted
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla


  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.

  2. Melt chocolate in a double boiler and cool to room temperature.

  3. Sift together flour and baking powder.

  4. With an electric mixer, beat butter until fluffy. Beat in sugars until creamy.

  5. Add eggs, one at a time, beating well after each addition.

  6. Add half the flour and half the sour cream. When that is incorporated, beat in the remaining flour, sour cream and vanilla.

  7. Fill prepared cupcake liners two-thirds full. Bake 18-25 minutes, until a toothpick inserted in the center comes out clean.

  8. Cool 10 minutes before icing. Frost with cream cheese frosting.
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