Chocolate Cupcakes

Adapted from CupcakesTakeTheCake

Makes about 10 dozen mini cupcakes or about 33 regular cupcakes


  • 2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water, room temperature
  • 2 tbsp distilled white vinegar
  • 1 1/2 tsp vanilla extract
  • 2 eggs, room temperature


  1. Preheat oven to 350°F. Line the cupcake tins with paper liners.
  2. Sift together flour, sugar, cocoa powder, baking soda, and salt into a large bowl. After sifting, use a whisk to completely combine the dry ingredients. Add the oil and sour cream and whisk well to combine until they are incorporated. Gradually beat in the water, the batter will start to get very wet at this point. Add the vinegar and vanilla and continue whisking. Make sure you are getting everything well incorporated and there aren’t any lumps. Finally, whisk in eggs until combined.
  3. Divide the batter evenly among the paper liners, filling each about 2/3 full and bake for 15-17 minutes for large cupcakes and 7-10 minutes for mini, (or until a toothpick inserted in the center comes out clean.)
  4. Cool for about a minute in the pan before moving to a wire rack to cool completely. I recommend chilling these cupcakes before serving because they are incredibly moist and tend to stick to the wrapper until they have set a little bit.

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