Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Easy Chocolate Cupcakes 3.1 (60) Close Credit: Bryan Gardner Prep Time: 30 mins Total Time: 1 hr 15 mins Servings: 12 Equal parts flour and cocoa powder in the batter create a rich, dense, and intensely chocolatey cupcake. Directions Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture. Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.) Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.