Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Show:
Kitchen Sink
Go-To Chocolate Cupcakes
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 45 min
- Yield: 12 cupcakes (or about 48 mini cupcakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 187
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 139 mg
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 45 min
- Yield: 12 cupcakes (or about 48 mini cupcakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 187
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 139 mg
Ingredients
Directions
Special equipment:
a 12-cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
- Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.
- Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.
- Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
