First, who doesn’t like chocolate? Second, who can resist chocolate buttercream? Third, who can say no to a one-bowl cupcake recipe.
I’ve tried another quick chocolate cupcake before, which is already superb. But then I found this recipe. And it takes these cupcakes to another level of superb. The major different between these two recipes is the use of vinegar versus sour cream. And I think this one has won my heart.
And the simplicity of this buttercream. I wouldn’t mind to skip the process of melting chocolate for once. It won’t compromise the sinfully deliciousness. No. It won’t.
Ingredients (12 regular sized cupcakes):
1/2 teaspoon salt 1 large egg, room temperature 1/2 cup sour cream, room temperature 1/4 cup canola oil 1 tablespoon vanilla extract 1/2 cup boiling water Chocolate Buttercream 2 sticks unsalted butter, room temperature 2 cups powdered sugar, sifted 1 teaspoon vanilla extract 2 tablespoons heavy cream 1/2 cup unsweetened cocoa powder, sifted 2 tablespoons chocolate sprinkle
To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Frost the cupcakes with the buttercream and garnish with chocolate sprinkles.