Happy Friday! How about some delicious cupcakes to start the day off right? It’s been a pretty rough week for me (hence the lack of posts) and I’m a little stressed and burned out. I realized on Wednesday that I hadn’t baked in what felt like forever, so these chocolate cupcakes became my therapy. Abby and I made them together while Geoff was working late, and we had the best time giggling together and baking. I’m not sure why baking relaxes me so much, but it really is my very favorite form of stress relief. I usually end up giving the treats away, but just the act of making them is soothing to me.
These chocolate cupcakes are so delicious! The flavor is perfectly chocolatey and rich, and the texture is moist and tender. And when you add my favorite chocolate buttercream to the mix, they are amazing! The light and fluffy frosting complements the cupcakes perfectly without being overwhelming. We took some to a friend (who was also having a rough day) and I hope they turned her day around like they did mine!
Perfect Chocolate Cupcakes
for the cupcakes:
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, cut into small pieces
1 2/3 cup granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla
3/4 cup sour cream
for the frosting:
1 cup butter, softened
1/2 teaspoon vanilla
3-4 tablespoons milk
1/2 cup cocoa powder
3 1/2 cup powdered sugar
To make the cupcakes, preheat oven to 350 and line 2 cupcake pans with paper liners. In a small bowl or measuring cup, whisk together cocoa powder and hot water until smooth. In a medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
In a medium saucepan over medium heat, stir together butter and sugar. Heat, stirring occasionally, until the butter is melted and the mixture is smooth. Transfer to the bowl of a stand mixer or a large mixing bowl, and beat until the mixture is cool, 4-5 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa mixture, and blend until smooth. With the mixture on low speed, add the flour mixture in three additions, alternating with the sour cream. Mix until smooth. Scoop into prepared pans, filling 2/3 full. Bake until a toothpick comes out clean, about 15-18 minutes. Let cool.
To make the buttercream, in a large bowl or the bowl of stand mixer, cream the butter until light and fluffy. Beat in vanilla and milk, then add cocoa and powdered sugar. Whip until the mixture lightens and is smooth and creamy. Frost cooled cupcakes and enjoy!