Chocolate. Chocolate. Chocolate. We’re surrounded by it this month (as if it wasn’t always already on the brain), so why not celebrate the Valentine’s Day with these decadent (and delish!) CHOCOLATE CUPCAKES!?

This recipe will have you wishing these cupcakes would put a ring on it (seriously, it might).

Yield: 16 cupcakes


  • 1/4 cup (2 oz) unsalted butter, room temperature
  • 1 cup (7 oz) sugar
  • 2 oz of your favorite chocolate (Use any chocolate that you like – except white chocolate or candy melts, leave those for other baking projects!)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
  • 2 teaspoons vanilla extract
  • 1/3 cup (2 3/4 oz) full-fat sour cream – yes, trust us!
  • 1 cup (5 oz) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (2 oz) cocoa powder
  • 1/2 cup (4 fl oz) room temperature water, measured in a liquid measuring cup


  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, mix butter and sugar until fully combined. The end result should look like wet sand.
  3. Melt the chocolate in the microwave or in a double boiler.
  4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  5. Mix in eggs and egg yolks one at a time until just combined.
  6. Mix in oil, vanilla, and sour cream until just combined.
  7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
  8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  9. Eat up and enjoy! Yum!

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