Easy Chocolate Cupcakes

easy chocolate cupcakes
Photo: Bryan Gardner
Prep Time:
30 mins
Total Time:
1 hrs 15 mins

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


  • 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


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

  2. 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.

  3. 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.)

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

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