Since 2014, this recipe has been my go-to for chocolate cupcakes. Back in 2014, I researched the internet for the best chocolate cupcake recipes. Cupcake Jemma shared a delicious looking chocolate cupcake on her YouTube channel, but everything was measured in grams and I was not patient enough to convert it. I tried a few other recipes, but the one recipe I kept going back to was Ina Garten’s chocolate cupcake recipe from http://www.foodnetwork.com. At first, I thought it was super weird to put sour cream into the mix, but I think it helped make the cupcake super moist and delicious.
This recipe comes with two of my favorite frosting to pipe onto the luscious chocolate cupcakes. I personally love the peanut butter frosting, but the trendy salted caramel is definitely more of a crowd-pleaser.
1 1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Prepare Cupcake Ingredients – Preheat the oven to 350 degrees. In a medium bowl, mix flour, cocoa powder, baking soda, and salt. In a measuring cup, whisk vanilla extract, buttermilk, sour cream, and coffee until combined. In a stand mixer (if using a hand mixer, use a medium bowl), add unsalted butter, granulated sugar, and brown sugar.
Make Cupcakes – Beat the butter and sugars on low and gradually increase speed to medium-high. Cream sugar and butter until pasty yellow, light, and fluffy about 3-5 minutes, scraping sides to ensure even beating. Reduce speed to low and add eggs one at a time until fully incorporated. Begin adding flour mixture and alternating wet ingredients, finishing with flour mixture. Line muffin/cupcake pan with cupcake paper. Fill cupcake paper about 2/3 of the way of batter. Bake for about 18-20 minutes. Take cupcakes out of the oven and rest for 10 minutes in the pan. Remove cupcakes from the pan and cool on a wire rack until ready to frost.
Make Salted Caramel Frosting – Add cream cheese and butter to stand mixer and mix for about 1 minute. Add confectioner’s sugar. Beat on low and gradually increase speed to medium-high for about 2-3 minutes. Add caramel sauce and vanilla. Beat for another minute or until frosting is smooth and fluffy. Add frosting to a piping bag. Frost each cupcake. Drizzle caramel and sprinkle sea salt on top of each cupcake.
Make Peanut Butter Frosting – Add confectioner’s sugar, peanut butter, cream cheese, vanilla extract, and salt to stand mixer and mix until combined. Add milk if necessary and beat n medium until frosting is light and fluffy. Add frosting to the piping bag. Frost each cupcake.
- If sea salt is not available, use any coarse salt to sprinkle.
- If the frosting looks loose, add more confectioner’s sugar.
- Add more confectioner’s sugar if you want a sweeter frosting. I try to reduce the amount of sugar put into the frosting.