Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

  • In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.

  • Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.)

  • Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.

Reviews (5)

60 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 26
  • 2 star values: 13
  • 1 star values: 3
Rating: 5 stars
these were super easy to make and were devoured with enthusiasm at my office. I have already been asked to make them again :) They are a dense cupcake, almost brownie-like, but not dry at all. I did substitute plain non-fat greek yogurt for the sour cream, which is just something I do often and it just works. I frosted with a Nutella buttercream ( WOW !)
Rating: 1 stars
These cupcakes are DRY DRY DRY! DON'T waste your time or money!
Rating: Unrated
Just made this recipe and yes it was very brownie like. Rich and dense. Next time I will add walnuts. It was delicious.
Rating: Unrated
This recipe creates a cupcake that's rich and dense, but moist. It's like a lighter version of a brownie.
Rating: Unrated
These were so moist and chocolatey! They turned out delicious. Will definately make again...so easy!!