Rich Chocolate Cupcake. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Line a muffin pan with paper or foil liners.

I have tested recipes from every major recipe source and have not been able to find the one I considered to be perfect. These are the best chocolate cupcakes. Chocolate-Chocolate Chunk Cupcakes Recipe If you are looking for a chocolate fix, look no Chocolate Almond Cupcakes Recipe These rich chocolate cupcakes start from a package of cake. You can cook Rich Chocolate Cupcake using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rich Chocolate Cupcake

You need 3/4 cup of Cocoa Powder.
It's 3/4 cup of hot water.
Prepare 3 cup of All-purpose flour.
Prepare 1 tsp of baking powder.
It's 1 tsp of baking soda.
You need 1 1/2 cup of butter (3 sticks).
It's 2 1/4 cup of sugar.
You need 4 large of eggs (room temp.).
Prepare 4 tsp of vanilla extract.
Prepare 1 cup of sour cream ( room temp.).

It's the last Vegan recipe in this series and it's a big one! This is such a naughty cake for all of those chocoholics out there who need to get their plant. This Chocolate Cupcake gets its rich chocolate flavor from unsweetened cocoa powder, and you can use either Dutch-processed or natural unsweetened. I like to first dissolve the cocoa powder in either.

Rich Chocolate Cupcake step by step

Preheat oven 350°F. Place cupcake liners in cupcake pan. In a small sauce pan whisk together the cocoa powder and hot water until smooth. Set aside..
In a medium bowl whisk together flour, baking powder and baking soda set aside..
In a medium sauce pan combine butter and sugar over medium heat. Heating and stirring till butter is melted. Remove mixture and transfer to electric beater with paddle attachment. Beat on medium speed for 4 to 5 min. until mixture is cool. Mix in eggs one at a time scraping down sides of bowl. Beating well after each addition. Mix in vanilla and cocoa mixture beat until incorporated. With mixer on low add dry ingredients in 2 batches alternating with sour cream until combined..
Fill cupcakes 3/4 of the way full. Bake 18-20 minutes till toothpick insertion comes out clean. Rotating pan halfway through baking. Allow cupcakes to cool in pan for 5 mins. Then transfer to wire rack to cool completely..
Cupcakes are frosted with a classic butter cream frosting..

Deep, dark, rich, fudgy vegan chocolate cupcakes - no eggs required! This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to. To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should My original recipe called for sour cream in the batter, which produced a rich and slightly denser. Filled with cream cheese, these rich, moist dark chocolate cupcakes are a perfect dessert.