Ingredients
Scale
- 1/2 cup water
- 1/2 cup cocoa powder
- 1/2 cup butter (unsalted)
- 1/4 cup vegetable oil
- 3/4 cup dark brown sugar, packed
- 4 ounces 60% bittersweet chocolate (e.g. Ghirardelli)
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 large eggs
- 1 large egg yolk
- 1 and 1/4 cups all-purpose flour, spooned and leveled, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 cup sour cream
Instructions
- Combine water, cocoa powder, and butter in a saucepan over medium heat until low boil.
- Stir in vegetable oil, dark brown sugar, and bittersweet chocolate; whisk until smooth.
- Cool slightly, then add milk, vanilla, vinegar, eggs, and egg yolk.
- In a bowl, sift together flour, baking soda, baking powder, granulated sugar, and salt.
- Gently fold dry ingredients into chocolate mixture; then fold in sour cream.
- Fill cupcake liners with batter; bake in preheated oven at 350°F for 14-17 minutes.
- Cool in pan for three minutes, then transfer to wire rack.
- Frost with your preferred chocolate buttercream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality chocolate for the best flavor.
Avoid over-mixing the batter to ensure a light texture.
Fill liners properly to prevent overflow during baking.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 3
- Cholesterol: 40