Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ½ cup Natural Cocoa Powder (unsweetened)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt (Fine Sea Salt)
  • 2 Large Eggs (room temperature)
  • ½ cup Vegetable Oil
  • ½ cup Buttermilk (room temperature)
  • 1 teaspoon Vanilla Extract (for cake)
  • ½ cup Hot, strong brewed coffee (or hot water)
  • ½ cup (1 stick) Unsalted Butter (softened, but still cool, for frosting)
  • ½ cup Full-Fat Sour Cream (fridge cold)
  • 3 cups Powdered Sugar (sifted)
  • ½ teaspoon Vanilla Extract (for frosting)
  • Pinch Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the cupcake tin with 12 paper liners.
  2. Combine Dry Ingredients: Sift together the flour, granulated sugar, baking soda, baking powder, and salt into a large bowl. Whisk thoroughly for about 30 seconds.
  3. Bloom the Cocoa: In a separate, medium bowl, whisk the cocoa powder with the hot coffee until smooth. Set aside to cool slightly.
  4. Combine Wet Ingredients: In a stand mixer bowl, whisk together the eggs, vegetable oil, buttermilk, and 1 teaspoon vanilla extract until just combined.
  5. Mix Batter: Add the dry ingredients gradually to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Add Bloomed Cocoa: Gently stream the slightly cooled cocoa mixture into the batter, mixing briefly until the batter is smooth, dark, and homogenous.
  7. Bake: Fill the prepared liners about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. The cupcakes must be completely cold before frosting.
  9. Prepare the Frosting: In a stand mixer fitted with the paddle attachment, beat the softened butter until light and creamy (about 2-3 minutes).
  10. Add Sugar Gradually: Reduce the speed to low and gradually incorporate the sifted powdered sugar, the pinch of salt, and ½ teaspoon vanilla. Mix until combined, then increase speed to medium and beat until light and fluffy (3-4 minutes).
  11. Incorporate Cold Sour Cream: Reduce the speed to low. Add the fridge-cold sour cream in three additions, mixing only until combined after each addition. Do not overmix.
  12. Check Consistency: If the frosting appears too soft, place the bowl in the refrigerator for 10-15 minutes, then give it a quick, vigorous whisk to re-fluff.
  13. Assembly: Once the cupcakes are completely cooled, use a spatula or piping bag to top each cupcake generously with the tangy sour cream frosting. Garnish as desired.