Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Easy Chocolate Cupcakes 3.1 (60) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 1 hrs 15 mins Servings: 12 Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake. Ingredients ¾ cup unsweetened cocoa powder ¾ cup unbleached all-purpose flour ½ teaspoon baking powder ¼ teaspoon kosher salt ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract ½ cup sour cream Dark Chocolate Frosting Chocolate sprinkles, for garnish Directions 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. Print