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The Best Chocolate Cupcakes

makes 24-26
Author: Roseanne Carrara, Summer of Funner


  • 1 2/3 c all-purpose flour
  • 1/2 c cocoa powder
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c unsalted butter softened
  • 1 c sugar
  • 1/2 cup firmly packed light brown sugar
  • 4 large eggs room temperature
  • 5 ounces semi-sweet chocolate melted
  • 3/4 cup buttermilk
  • tsp vanilla extract
  • 1/4  c sour cream or plain yogurt


  • Set the oven to 350.
  • Spray the cupcake tin[s] with baking spray, or grease and lightly flour, or line with cupcake papers.
  • Sift the flour, cocoa powder, baking powder, and soda into a medium bowl.
  • Add salt, and set aside.
  • In the bowl of an electric mixer, whip the butter for a moment.
  • Add the sugars and cream on medium until light and fluffy.
  • Gradually add the eggs and then the melted chocolate until nicely blended.
  • Add one-third of the dry ingredients and then 1/4 c of buttermilk and the vanilla and beat until smooth.
  • Add another third of the flour mixture and another 1/4 c buttermilk and beat until incorporated.
  • Add the final third of the flour mixture and the final 1/4 c buttermilk and mix on low until combined.
  • Incorporate the sour cream or yogurt.
  • Fill cupcake tins only about one-third full and bake for 18-20 minutes, or until a toothpick comes out clean.
  • Cool cakes in pan[s] for 10 minutes.
  • Remove to wire rack and cool completely.
  • [Clean, re-coat or line tin, re-fill, and repeat as necessary.]