Name: The Best Chocolate Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 teaspoons vanilla extract; 1/3 cup full-fat sour cream; 9 tablespoons vegetable oil; 1/2 cup cocoa powder; 2 ounces chocolate; 2 large eggs; 2 large egg yolks; 1/2 teaspoon baking soda; 1 cup sugar; 1/4 cup unsalted butter; 1 cup all-purpose flour; 1/2 cup water; 1/2 teaspoon salt

Chocolate Cupcake

What is the difference between cocoa powder and chocolate?

What type of cocoa powder should I use for chocolate cupcakes?

Can I use milk chocolate instead of dark chocolate?

How do I prevent my cupcakes from sticking to the pan?

This is the best cupcake recipe for chocolate cupcakes you will ever make!

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Extracts

milliliter

vanilla extract

Creams & Creamers

gram

sour cream

Oils

vegetable oil

Baking Additives

cocoa powder

Chocolate Candy

milk chocolate

eggs

Rising Agents

baking soda

Sugars & Sweeteners

sugar

Butter & Margarine

unsalted butter

Flour & Meal

all purpose flour

Water

water

Seasonings

salt

Thiamin (B1)

Vitamins

Phosphorus

Minerals

Sugar

Carbohydrates

Dietary Fiber

Protein

Cholesterol

Vitamin K

Calories

Manganese

Zinc

Iron

Beta-carotene

Vitamin A

Vitamin D

Pantothenic acid (B5)

Niacin (B3)

Trans fatty acids

Vitamin C

Lactose

Potassium

Saturated Fat

Choline

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Copper

Sodium

Magnesium

Selenium

Beta-cryptoxanthin

Calcium

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Riboflavin (B2)

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Preheat oven to 200°C/400°F. Roughly chop chocolate. In a small saucepan, melt chocolate over low heat. Add butter and stir until well mixed. Add eggs to standing mixer and beat with sugar, vanilla bean seeds, and a pinch of salt until frothy. Then, add flour and beat until smooth. Add melted chocolate and continue to beat until all ingredients are thoroughly combined.

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