My FAVORITE Chocolate Cupcakes!

My FAVORITE Chocolate Cupcakes!

Hey, what’s up? What’s happening? What’s
going on? What’s good? It’s Elizabeth from SugarHero, your baking BFF, and today
we are making my favorite chocolate cupcake recipe. If you are looking for
just the classic chocolate cupcake this is it. It’s moist, it’s tender, it domes
beautifully, and best of all, it pairs with basically any frosting flavor. I
think if you try it you’re gonna love it and I can’t wait to show you how to make
it. Here we go! The first thing to do is preheat your oven to 350 degrees. This
recipe makes 24 cupcakes, so fill your cupcake pans with paper liners or
whatever you’re using. So we’re going to start by mixing the wet ingredients and
the dry ingredients separately. So for the wet ingredients, whisk together some
buttermilk and some sour cream, and if you’re using it, espresso powder. Now you
can totally omit it and it’s fine, but if you have it I recommend adding a little
bit. It doesn’t make your cupcakes taste like coffee, it just really intensifies and deepens the chocolate flavor.
Once that’s whisked, let’s turn our attention to the dry ingredients. We’re
going to sift together flour, cocoa powder, baking soda, and salt. You
definitely don’t want to skip the sifting step, because cocoa powder tends
to become lumpy as it sits in the cupboard in its container, and if you
don’t sift it or whisk it really well then you will have those cocoa powder
lumps in your finished cupcake and it’s not good. So sift those together and
set both of those things aside. Now the third part of this recipe we’re
combining room-temperature butter (I like to use unsalted) and granulated sugar and
brown sugar put all of those in the bowl of a stand mixer fitted with a paddle
attachment and beat them for 3 to 5 minutes just until it’s lightened in
color and super creamy. If you don’t have a stand mixer you can use a hand mixer
and you just might need to increase the time a little bit to compensate because
they’re not quite as powerful. After the butter and the sugars are light and
fluffy, add the eggs one at a time, give a little space in between each addition to
make sure that the egg gets really incorporated. And then after the eggs are
mixed in, go ahead and add the vanilla extract. Now we’re going to add those wet
and those dry ingredients from earlier, and we’re going to alternate adding
small amounts of them to the batter as the mixer runs on low. And this just helps incorporate them really gradually so
that you get the perfect texture in your finished cake. So start by adding about a
quarter of the dry ingredients, just gently mix it in there, and when you see
just a few streaks of flour remaining, add about a third of the buttermilk
mixture. And just keep doing this back and forth, starting and ending with the
dry ingredients, until you see just a few streaks of flour. Now at that point, stop
the mixer, because you have to do the rest by hand. Grab a rubber spatula and
scrape down the bottom and the sides of the bowl really well to make sure there
aren’t any stray pockets of butter or flour that haven’t been mixed in and
just give it a really gentle once or twice over to make sure your batter is
smooth and perfect. I like to use a scoop to portion out my cupcakes so they’re
all completely equal. You want to fill them about two-thirds full, because they
will rise as they bake, so bake them at 350 degrees Fahrenheit for about 20 to
22 minutes. And to tell if they’re done you could use the fingertip test. So take
your finger and just lightly press on the top of the cupcake and if it springs
back when you press on it then your cake or your cupcakes are perfectly don. Take
them out of the oven and let them cool completely at room temperature before
frosting them with your favorite frosting. Now I’m a chocoholic so I love
these with a chocolate frosting, but they also go well with vanilla, any kind of
fruit flavor, or like a salted caramel is so good too! Like any homemade cupcake, these are really best in the first day or two that they’re mad. Because they
don’t have all the preservatives of a box mix, they are going to get a little
stale as they sit, so if you’re not going to eat them right away, if you need them to
last for a few more days, definitely put them in the freezer. The freezer is best
for preserving them. But if you can, I recommend really enjoying these right
after they’re made, because there’s nothing like a fresh made cupcake! I know
if you try it you’re gonna love it too, and I can’t wait to see your pictures
and just hear how it goes for you. Please visit for hundreds more
dessert recipes guaranteed to make you a sugar hero in your home kitchen. Bye guys!

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  1. I'm so excited to share my FAVORITE chocolate cupcake recipe with you! Please let me know if you give it a try. 🙏🙏🙏 And tell me what you'd like to see me make next!

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