Chocolate Cupcake Recipe – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting
INGREDIENTS
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1/4 cup (2 ounces) unsalted butter, room temperature
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1 cup (7 ounces) sugar
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2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that isn't flavored and doesn't contain
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2 large eggs, room temperature
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2 large egg yolks, room temperature
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1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
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2 teaspoons vanilla extract
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1/3 cup (2 3/4 ounce) full-fat sour cream
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1 cup (5 ounces) all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
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1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup
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