CHOCOLATE CUPCAKES

Chocolate Cupcakes with Chocolate Buttercream Frosting is one of my favourite! How can you resist? They are so delicious! I bet you are feeling hungry now, don't you? Cupcakes, cupcakes everywhere. You too can cake something delicious, give it a try now!

Super Soft Chocolate Cupcakes


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Makes about 4 dozen cupcakes… maybe more.. lots of cupcakes!


3 cups sugar

1 cup unsalted butter, room temperature

4 eggs

2 teaspoons vanilla extract

2 2/3 cups all-purpose flour

3/4 cup cocoa powder

1 Tablespoon baking soda

1/2 teaspoon salt

1 1/3 cups sour cream

1  cup strong coffee, cooled




Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers. Set aside.

Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla.


Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate.


With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thing and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed.


Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean.


Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.