Easiest Way to Cook Delicious Rich Chocolate Cupcake

Rich Chocolate Cupcake. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Line a muffin pan with paper or foil liners. This sweet and chocolaty cupcake will make you feel like a kid again, while the decadent ganache frosting will appeal to your grown-up side.

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. 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. You can cook Rich Chocolate Cupcake using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Rich Chocolate Cupcake

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

These are the best chocolate cupcakes. This is the be all, end all, of chocolate cupcake recipes. I made these tonight and they were delicious! They were perfectly moist and had a rich, but not overbearing.

Rich Chocolate Cupcake instructions

1. 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..
2. In a medium bowl whisk together flour, baking powder and baking soda set aside..
3. 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..
4. 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..
5. Cupcakes are frosted with a classic butter cream frosting..

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. Filled with cream cheese, these rich, moist dark chocolate cupcakes are a perfect dessert. 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.