best cupcakes recipe
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chocolate cupcakes recipe with chocolate froasting

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Keyword: chocolate, cupcake, recipe
Servings: 30 cupcakes

Ingredients

for chocolate cupcakes

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1/2 cups unsweetened cocoa powder
  • 3/4 cups vegetable oil
  • 2 cups hot water
  • 1 tbsp salt
  • 2 tbsp baking soda
  • 2 tbsp distilled vinegar
  • 1 tbsp instant coffee granules
  • 1 tbsp vanilla extract

FOR THE chocolate FROSTING

  • 2 tbsp vanilla extract
  • 1/2 cups 1 stick unsalted butter
  • 1/2 cups granulated sugar
  • 1/4 cups sour cream — low-fat is fine
  • 1 tbsp instant coffee granules
  • 1/4 cups unsweetened cocoa powder
  • 1/4 cups heavy whipping cream
  • pinch of salt

Instructions

chocolate cupcakes

  • Preheat oven to 350°F. Line cupcake pans with liners (about 30).
  • Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large mixing cup. Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together. A few lumps are okay.
  • Fill cupcake liners about 2/3 full and bake for about 12-15 minutes. (Mine baked in 14 minutes.) Cool completely before frosting.

chocolate FROSTING

  • While the cupcakes are in the oven, make the frosting. (There is cooling time involved.)
  • Melt the butter in a large saucepan over medium heat. Stir in sugar, cocoa, and salt. The mixture will be thick and grainy.
  • Whisk heavy cream, sour cream, and instant coffee in a large measuring cup. Slowly add the cream mixture into your saucepan and whisk until smooth. Cook over medium-low heat until the sugar has dissolved and is hot to the touch, between 4-8 minutes. (Mine cooked in about 4 minutes, but it could take longer.) Do not boil!
  • Transfer frosting to a bowl and let cool 2-3 hours until it’s spreadable. You can also chill it so it will set up faster. If it gets to hard to spread, microwave it on 20 second intervals, stirring in between, until it’s the desired consistency.
  • Frost top of the cupcake with chocolate frosting. Store in refrigerator, let come to room temperature before serving.