Super Decadent Chocolate Cupcakes

Name: Super Decadent Chocolate Cupcakes
Yield: 12
Cuisine: American
Ingredients: 3 tbsp Coconut Oil (3 tablespoons coconut OR canola oil); 2 stick Unsalted Butter (1 stick unsalted butter, melted and slightly cooled + 1 stick unsalted butter); ½ cup Semi-Sweet Chocolate Chips (1/2 cup semi-sweet chocolate chips); 1 cup Granulated Sugar (1 cup granulated sugar); 2 pieces Egg (2 large eggs + 1 large egg yolk, at room temperature — up to 1); 2 tsp Vanilla (1 teaspoon vanilla + 1 teaspoon vanilla); ¾ cup All-Purpose Flour (3/4 cup + 2 tablespoons all-purpose flour, not packed — up to 2); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 1 tsp Baking Powder (1 teaspoon baking powder); 1 ¼ cup Cocoa Powder (1/2 cup unsweetened cocoa powder + 3/4 cup unsweetened cocoa powder); ¾ tsp Table Salt (1/2 teaspoon salt + 1/4 teaspoon salt); ½ cup Sour Cream (1/2 cup full fat sour cream + 2 tablespoons sour cream); ½ cup Coffee (1/2 cup hot coffee OR hot water); 3 cup Icing Sugar (3 cups confectioners sugar); 3 tbsp Whole Milk (3 tablespoons whole milk or half and half)

Rich chocolate cupcakes made with melted chocolate, butter, and oil, paired with a smooth fudge buttercream frosting.

American

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Coconut Oil3 tbsp · 3 tablespoons coconut OR canola oil
Unsalted Butter2 stick · 1 stick unsalted butter, melted and slightly cooled + 1 stick unsalted butter
Semi-Sweet Chocolate Chips½ cup · 1/2 cup semi-sweet chocolate chips
Granulated Sugar1 cup · 1 cup granulated sugar
Egg2 pieces · 2 large eggs + 1 large egg yolk, at room temperature — up to 1
Vanilla2 tsp · 1 teaspoon vanilla + 1 teaspoon vanilla
All-Purpose Flour¾ cup · 3/4 cup + 2 tablespoons all-purpose flour, not packed — up to 2
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Baking Powder1 tsp · 1 teaspoon baking powder
Cocoa Powder1 ¼ cup · 1/2 cup unsweetened cocoa powder + 3/4 cup unsweetened cocoa powder
Table Salt¾ tsp · 1/2 teaspoon salt + 1/4 teaspoon salt
Sour Cream½ cup · 1/2 cup full fat sour cream + 2 tablespoons sour cream
Coffee½ cup · 1/2 cup hot coffee OR hot water
Icing Sugar3 cup · 3 cups confectioners sugar
Whole Milk3 tbsp · 3 tablespoons whole milk or half and half

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Steps

1Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
2Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
3In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
4In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
5Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
6For the fudge buttercream: Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
7Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
8Frost cooled cupcakes and top with any decorations if desired.
9Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.