Chocolate Cupcake
I am so excited to share these Tangled Christmas Lights Cupcakes with you today! They are super fun and SO easy! If you want more Christmas baking ideas, be sure to check out my Christmas Cookies and Christmas Cakes!
Servings: 14 cupcakes
Ingredients
- 1/2 cup (1 stick or 113g) unsalted butter
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 cup (115g) sour cream, room temperature
- 2 tsp. vanilla extract
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 2 oz semi-sweet baking chocolate
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350°F. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
- In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
- In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
- Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
- Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
- As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
- The batter will be very thick.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
Notes
Here is the recipe for Buttercream. (clickable link) Just add green food color (or white!) to make this Tangled Lights cupcake. I also recommend cutting the recipe down by half.