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Small-Batch Chocolate Cupcakes

Small-Batch Chocolate Cupcakes

Servings 6 cupcakes

Ingredients

For the cupcakes:

  • 3/4 cup plus 2 tbs. flour
  • 1/2 cup sugar
  • 2 tbs dutch processed cocoa powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup water or milk
  • 3 tbs. vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. white vinegar

For the frosting:

  • 1/4 cup softened butter
  • 1 tbs. sour cream
  • 1 cup powdered sugar
  • 2 tbs. dutch processed cocoa powder
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt

Instructions

For the cupcakes:

  1. Preheat your oven to 350 degrees, and line a 6-cup muffin tin with paper liners. Set aside.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a medium bowl, stir together the water, vegetable oil, vanilla extract, and vinegar. Pour the wet ingredients into the dry, and whisk together until completely incorporated and smooth.
  3. Scoop the batter evenly into your prepared muffin tin. The cupcakes will fill fairly high in the tin. Bake for 25-28 minutes, or until a toothpick comes out clean. Cool the cupcakes completely before frosting.

For the frosting:

  1. In a medium bowl, beat together the softened butter and sour cream until smooth, and slowly add in the powdered sugar and cocoa powder. Beat in the vanilla extract and salt until well combined, and beat the icing for 1-2 minutes, or until very smooth. Frost cooled cupcakes as desired and serve!