We celebrated my nephew’s first birthday this past weekend. For the celebration, I decided to make cupcakes!
I wanted a rich and flavorful chocolate cupcake recipe. And I knew exactly where to turn: Annie’s Eats.
Except, I’m not as sophisticated as Annie, so there were no chocolate curls. And the chocolate ganache would have put these over the edge, so I didn’t include it.
If you want to see the instructions for Annie’s versions, visit her blog.
Double Chocolate Cupcakes
Adapted From: Annie’s Eats
3/4 c unsweetened cocoa powder
3/4 c hot water
3 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
1 1/2 c unsalted butter
2 1/4 c sugar
4 large eggs, at room temperature
4 tsp vanilla extract
1 c sour cream, at room temperature
Preheat oven to 350 degrees F.
In a small bowl, whisk together the hot water and cocoa powder until smooth. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a medium saucepan, heat the butter and sugar on medium heat until the butter is melted.
Transfer to the bowl of a stand mixer and mix on medium high until cool, about five minutes.
Add in the eggs, one at a time, mixing well after each addition.
Mix in the vanilla…
And then the cocoa mixture and beat until combined.
Add half the dry mixture and mix on low. Add in the sour cream, and then the rest of the dry mixture.
Mix until completely combined.
Spoon the batter into cupcake liners in a muffin pan, filling the cups about 3/4 full.
Bake for 18-20 minutes until a toothpick inserted in the center of a cupcake comes out clean.
While they’re cooling, prepare the frosting!
Chocolate Cream Cheese Frosting Ingredients:
12 oz bittersweet chocolate chips
9 oz cream cheese, at room temperature
9 tbsp unsalted butter, at room temperature
3 c powdered sugar, sifted
6 tbsp unsweetened cocoa powder
Pinch of coarse salt
1 c plus 2 tbsp sour cream
Chocolate Cream Cheese Frosting Directions:
Melt the chocolate chips in a heatproof bowl over a pot of simmering water. Set aside until just barely warm.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter until light and fluffy.
Slowly add the powdered sugar, cocoa and salt.
Mix in the melted chocolate and sour cream. Beat until smooth and creamy.
Frost cupcakes as desired.
This recipe makes a *huge* batch of cupcakes. I was able to make a dozen cupcakes and have enough batter for a small smash cake for my nephew. Annie got about 32 cupcakes from her batch.