Equipment
- 1 bowl
- 1 Whisk
- 1 stand mixer with whisk attachment
- 1 small pot
- 1 digital thermometer
Ingredients
Chocolate Cupcakes
- 150 grams all-purpose flour, spooned and leveled
- 40 grams unsweetened cocoa powder , spooned and leveled (I used dutch process)
- 200 grams granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 120 mL canola oil, or any neutral oil
- 2 large eggs, room temperature
- 113 grams sour cream
- 120 mL milk, room temperature
Vanilla Buttercream
- 200 grams granulated sugar
- 60 mL water
- 2 large eggs, room temperature
- 227 grams unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- 1/8 tsp fine sea salt
Method
Chocolate Cupcakes
- Preheat the oven to 350F/177C convection and line 14 muffin tins with cupcake liners (or 12, the batter for the 14th can wait).
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.150 grams all-purpose flour spooned and leveled, 40 grams unsweetened cocoa powder spooned and leveled (I used dutch process), 200 grams granulated sugar, 2 tsp baking powder, 1/2 tsp fine sea salt
- Add the oil to the dry ingredients and whisk together until it's combined.120 mL canola oil or any neutral oil
- Add the eggs and mix until it's fully combined.2 large eggs room temperature
- Add the sour cream and milk and mix just until the cupcake batter is smooth.113 grams sour cream, 120 mL milk room temperature
- Fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
- Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack.
- Allow the cupcakes to cool completely before frosting.
Vanilla Buttercream
- Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer.200 grams granulated sugar, 60 mL water
- Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.
- Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is cooking.2 large eggs room temperature
- Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping.
- Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the egg mixture is very pale and fluffy and is cool to the touch or no longer warm.
- Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.227 grams unsalted butter room temperature
- Scrape the sides and bottom of the bowl, add in the vanilla and salt and turn the mixer up to high speed for 1-2 minutes.1 tsp vanilla extract, 1 tsp vanilla bean paste, 1/8 tsp fine sea salt
- To get rid of the excess air bubbles (for smoother piping), switch to a paddle attachment and turn the mixer to low speed for 5-10 minutes.
- Once the cupcakes have cooled, use a piping bag to frost the cupcakes. Top with sprinkles, gold luster dust, and/or edible gold foil.
Nutrition
Serving: 1gCalories: 391kcalCarbohydrates: 40gProtein: 4gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 12gCholesterol: 94mgSodium: 182mgFiber: 1gSugar: 29g