Classic Chocolate Cupcakes

Thanks to my friends over at Williams-Sonoma, I found out that today is National Chocolate Cupcake Day. I immediately told my husband who responded with, "Are we celebrating?" Um, yeah!

I set out to find the perfect recipe, and I think this is pretty darn close. The cake is perfectly moist and light, and the chocolate flavor is spot on. And the frosting. Oh, the frosting. It is genius. I'll be honest when I say that I have never combined chocolate and cream cheese in a frosting before. Where on earth have I been?! I, lover of all things cream cheese, was blown away. I don't know that I can ever go back. And I now have a go-to chocolate cupcake recipe. All in all I'd say it was a pretty successful day!

I wanted to hurry and get this posted before the day is over so that you all can get yourself a chocolate cupcake to celebrate. Enjoy!


Classic Chocolate Cupcakes
Adapted from Martha Stewart's Cupcakes and Annie's Eats
Makes 24 cupcakes
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½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
2 sticks plus 1 tablespoon unsalted butter, room temperature
1 2/3 cups sugar
3 large eggs, room temperature
1 tbsp vanilla extract
¾ cup sour cream

Preheat the oven to 350˚F. Line cupcake pans with paper liners. In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.


Chocolate Frosting

9.3 oz bittersweet chocolate, finely chopped
6 oz cream cheese, room temperature
6 tbsp unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
4 tbsp unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 2 tsp sour cream

Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.