Small-Batch Chocolate Cupcakes with Chocolate Frosting
Bernice Baran published this recipe on baranbakery.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A quick small-batch recipe yielding six moist chocolate cupcakes topped with a rich chocolate buttercream. The cupcakes use Dutch-process cocoa, sour cream, and neutral oil for a tender, chocolatey texture.
- Time
- 67 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chocolate Cupcakes
- 4 g
- 1 g
- 55 g
- 50 g
- 60 g
Chocolate Frosting
- 45 g
Weights are estimates. Together, the ingredients weigh about 770 g before cooking, which is about 130 g per serving.
Steps
Chocolate Cupcakes
Preheat the oven to 350°F (180 °C) (177°C (350 °F)). Line six muffin-tin wells with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, fine sea salt, and granulated sugar until evenly combined.
Add the canola oil to the dry ingredients and whisk until combined.
Add the room-temperature egg and mix until it is fully incorporated.
Add the room-temperature milk and sour cream, then mix just until the batter is smooth. Do not overmix.
Divide the batter among the prepared liners, filling each about two-thirds to three-quarters full.
Bake for 16–18 minutes, until the cupcakes are set and the center springs back when gently pressed.
Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes.
Transfer the cupcakes to a cooling rack and let them cool completely before frosting.
Chocolate Frosting
Place the room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment. Beat for about 5 minutes, scraping the bottom and sides of the bowl halfway through, until light and creamy.
Add the powdered sugar and cocoa powder. Beat for another 5 minutes, scraping the bowl halfway through, until the frosting is smooth and fluffy.
Add the room-temperature heavy cream and beat until well combined, adding enough cream within the stated range to reach a pipeable consistency.
Pipe the chocolate frosting onto the completely cooled cupcakes.
Notes
Store the frosted cupcakes airtight at room temperature for 1–2 days or refrigerated for up to 1 week. To freeze, place them in an airtight container inside a freezer bag with the air squeezed out; they keep for at least 2 months. The source notes that natural unsweetened cocoa powder can also be used.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 523
- Protein
- 5 g
- Carbs
- 62 g
- Fat
- 31 g
- Fiber
- 3 g
Where the calories come from
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