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Secret to Never-Dry Chocolate Cupcakes

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These decadent chocolate cupcakes are moist and rich, delivering an explosion of chocolatey goodness in every bite.

Ingredients

Scale
  • 1/2 cup water
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter
  • 1/4 cup vegetable oil
  • 3/4 cup dark brown sugar, packed
  • 4 ounces 60% bittersweet chocolate
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 2 large eggs
  • 1 large egg yolk
  • 1 and 1/4 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1/2 cup sour cream

Instructions

  1. Combine water, cocoa powder, and butter in a saucepan over medium heat until it reaches a low boil.
  2. Stir in vegetable oil, dark brown sugar, and bittersweet chocolate; whisk until smooth.
  3. Cool slightly, then add milk, vanilla, vinegar, eggs, and egg yolk.
  4. Sift together flour, baking soda, baking powder, granulated sugar, and salt in a bowl.
  5. Gently fold dry ingredients into chocolate mixture; then fold in sour cream.
  6. Fill cupcake liners with batter; bake in a preheated oven at 350°F for 14-17 minutes.
  7. Cool in the pan for three minutes, then transfer to a wire rack.
  8. Frost with your preferred chocolate buttercream.

Equipment

Notes

For sugar-free options, consider using sugar substitutes like stevia or monk fruit. Store in an airtight container for up to three days.

Nutrition

Find it online: https://www.glutenfreez.com/chocolate-cupcakes/