Moist Chocolate Cupcakes

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com

  • Time icon
    Total Time
    56mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    456
based on 3 ratings

These cupcakes are as difficult as putting a boxed cake mix together. If you plan to make this recipe at the last minute, and you don’t have time to bring an egg and the sour cream to room temperature simply place it in a glass of hot (not boiling) water for a few minutes; doing so will take the chill off and bring the egg to room temperature. As for the sour cream, running it in the microwave for 10 seconds or so should do the trick. When filling the cupcake liners, be sure to fill them up with no more than 3 level tablespoons of batter, as this batter is quite runny, and doesn’t dome over when it rises like a muffin would, instead it spreads out, and if there’s too much batter in one of the cups, the batter will spill-over the liner and onto the pan.

recipe updated Sep 10, 2018

Ingredients

  • Granulated sugar icon
    Granulated sugar
    200g
  • All purpose flour icon
    All purpose flour
    105g
  • Cocoa powder icon
    Cocoa powder
    30g
  • Baking soda icon
    Baking soda
    3g
  • Baking powder icon
    Baking powder
    4g
  • Salt icon
    Salt
    3g
  • Egg icon
    Egg
    50g
  • Sour cream icon
    Sour cream
    120ml
  • Sunflower oil icon
    Sunflower oil
    47ml
  • Vanilla extract icon
    Vanilla extract
    15ml
  • Water icon
    Water
    120ml
  • Unsalted butter icon
    Unsalted butter
    85g
  • Cocoa powder icon
    Cocoa powder
    40g
  • Milk icon
    Milk
    60ml
  • Powdered sugar icon
    Powdered sugar
    225g
  • Vanilla extract icon
    Vanilla extract
    4ml
  • Golden syrup icon
    Golden syrup
    7g

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Heatproof bowl
  • kCook icon Cupcake pan - 12 cup
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat
  2. Prepare a cupcake pan with paper muffin cups
  3. Get a clean heatproof bowl
  4. Add granulated sugar
  5. Add all purpose flour
  6. Add sifted cocoa powder
  7. Add baking soda
  8. Add baking powder
  9. Add salt
  10. Whisk together
  11. Add room temperature egg
  12. Add sour cream
  13. Add sunflower oil
  14. Add vanilla extract
  15. Mix thoroughly until well combined
  16. Pour boiling water slowly
  17. Mix in well
  18. Transfer batter to cupcake pan bit by bit
  19. Bake for 16min until skewer tests clean
  20. Transfer to cooling rack
  21. Get a clean large mixing bowl
  22. Add melted unsalted butter
  23. Add cocoa powder
  24. Combine until smooth
  25. Add milk gradually
  26. Add powdered sugar gradually
  27. Whisk thoroughly until thickened
  28. Add vanilla extract
  29. Add golden syrup
  30. Mix well
  31. Frost cupcakes generously until covered
  32. Serve
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