Description

To create the best Easter chocolate cupcakes, you’ll need some basic ingredients that you likely already have in your kitchen. Below is a list of ingredients that will ensure your cupcakes are rich, moist, and full of flavor.

Ingredients

Scale

1 ¾ cups all-purpose flour (220g)

1 cup granulated sugar (200g)

¾ cup unsweetened cocoa powder (60g)

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened (115g)

2 large eggs

½ teaspoon vanilla extract

½ cup whole milk (120ml)

½ cup sour cream (120g)

½ cup boiling water (120ml)

For the Frosting:

1 cup unsalted butter, softened (230g)

3–4 cups powdered sugar (360g-480g), sifted

1 teaspoon vanilla extract

2–3 tablespoons heavy cream

Pinch of salt (to balance sweetness)

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Instructions

Preheat the Oven and Prepare the Cupcake Pan

Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier once they’ve baked.

Step 2: Combine the Dry Ingredients

In a medium-sized bowl, whisk together:

1 ¾ cups all-purpose flour

¾ cup cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Sift the dry ingredients together to ensure they are evenly distributed and free of lumps. This will help your cupcakes rise evenly.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together:

½ cup unsalted butter (softened)

1 cup granulated sugar

Beat on medium speed for about 3-5 minutes until the mixture is light and fluffy. This helps incorporate air into the batter, giving your cupcakes their light texture.

Step 4: Add the Eggs and Vanilla

Add 2 large eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

Stir in 1 teaspoon vanilla extract and continue to mix until the batter is smooth.

Notes

Room Temperature Ingredients: For the best results, make sure that the butter, eggs, and sour cream are at room temperature before using them. This helps them mix more easily and creates a smoother batter, resulting in a more consistent texture.

Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing the batter can result in dense cupcakes. Stirring gently will ensure light, fluffy cupcakes.

Sift the Dry Ingredients: Sifting your dry ingredients (flour, cocoa powder, baking powder, and baking soda) helps eliminate lumps and ensures that the leavening agents are evenly distributed. This step is key to getting cupcakes that rise beautifully.

Boiling Water for Moisture: Adding boiling water to the batter is a secret step that results in incredibly moist cupcakes. The batter will seem thin, but it’s essential for creating the soft, tender crumb.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250 kcal
Sugar: 21g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg