Easy Chocolate Cupcake

  • Yield : 12
  • Servings : 4
  • Prep Time : 30m
  • Ready In : 60m


  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract



1.Preheat oven to 350 stages. Line 12-cup preferred muffin tin with paper liners.

2.Into a medium bowl, sift collectively cocoa, flour, baking powder, and salt; set apart. In a blending bowl, cream butter and sugar until light and fluffy.Upload eggs, separately, beating nicely after every, then beat in vanilla. With mixer on low speed, upload flour aggregate in  batches, alternating with sour cream and starting and finishing with flour.

3.Pour batter into cups, filling each three/four full. Bake until a toothpick inserted in centers comes out easy, 20 to 25 mins.

4.Cool in pan five mins; switch to a twine rack to cool absolutely, then spread with easy white icing using a table knife or small offset spatula. Decorate with sprinkles, if favored.

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