Description
Indulge in the ultimate chocolate lover’s dream with these moist and decadent double chocolate cupcakes. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
- 3/4 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat Oven: Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large mixing bowl, beat sugars, eggs, sour cream, oil, and vanilla until smooth. Gradually add dry ingredients and stir until combined.
- Add Liquid: Pour in hot water or coffee, stir until smooth. Fold in chocolate chips or chunks.
- Bake: Divide batter among cupcake liners, bake for 18–22 minutes. Cool before serving.
Notes
- For an extra chocolatey finish, frost with chocolate ganache or your favorite chocolate buttercream.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 21g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
