Servings 24 cupcakes
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temp
- 2 cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 1/2 teaspoons vanilla extract
- 1 cup whole milk or chocolate milk
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line two muffin pans with cupcake wrappers.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating between each addition. Add the sour cream and vanilla, beating until combined.
- Alternately add the milk and flour mixture in three increments. Fold in the mini chocolate chips. Divide the batter among the cupcake wrappers, filling each 3/4 full.
- Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Let the cupcakes cool for 10 minutes in the pan then transfer them to a rack to cool completely.
Notes
- Before placing paper liners in your cupcake pan, sprinkle a little rice at the bottom. It absorbs moisture, preventing greasy bottoms and ensuring even baking every time!
- When storing leftover chocolate cupcakes, I always keep them in an airtight container at room temperature. If they're frosted, I pop them in the fridge and let them come to room temperature before serving them for the best taste and texture.
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