Rich Moist Chocolate Cupcakes (High-Altitude Version)
Rich with chocolate flavor, but moist without being oily or overly-sweet, these kitchen-tested chocolate cupcakes will please everyone.
Servings: 2 dozen
Calories: 425kcal
Ingredients
- 6 oz Unsweetened Chocolate chopped
- 2 cups PLUS 2 Tablespoons All Purpose Flour 315 g
- 1 1/2 tsp Instant Coffee Granules
- 1/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter unsalted
- 1/2 cup Vegetable Oil
- 1 cup LESS 1 Tablespoon Sugar 218 g
- 1 cup LESS 1 Tablespoon Brown Sugar packed, 200 g
- 5 lg Eggs
- 1 tsp Vanilla
- 1 cup Buttermilk
- 1/2 cup Sour Cream
Instructions
- Melt the chopped chocolate in a microwave using 2 or 3 20-second bursts, stirring after each. Let cool.
- Preheat oven to 365 F. Line two muffin tins with paper cupcake liners.
- In a large bowl (not the mixing bowl), whisk together the flour, instant coffee, baking soda, baking powder and salt.
- In the mixing bowl, cream the butter and sugar together until light and fluffy - 3 to 5 minutes. Scrape the sides. Add eggs, one at a time and beat well after each addition. Finally, beat in the vanilla, sour cream and melted, warm chocolate.
- Add 1/3 of the flour mixture and alternate with the buttermilk in 3 additions.
- Scoop the thick batter into the liners 3/4 full.
- Bake for 20-25 minutes until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.