If you are a chocolate addict, you will love these rich Dutch Chocolate Cupcakes. You will bite into a moist, soft and fine crumb filled a light touch of Tahitian Vanilla Extract. They go amazingly with my Italian Buttercream or Smooth Buttercream. It all depends on what your tastebuds desire.
Check my Frosting Recipes for ideas on other toppings to accompany these delicious Dutch Chocolate Cupcakes.
Watch my full step by step how to video for more details.
Dutch Chocolate Cupcakes
Rich Dutch Chocolate Chocolate Cupcakes with Italian Buttercream.
Author: Katherine Walton
-220 grams (1 metric cup) caster sugar
-110 grams (2/3 metric cup) plain flour
-80 grams (1/2 metric cup) corn flour
-80 grams (2/3 metric cup) Dutch Cocoa powder
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-140 grams salted butter at room temperature
-2 large eggs lightly whisked at room temperature
-200 ml (3/4 metric cup) full fat sour cream
-1 teaspoons vanilla extract
- Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 12 cupcakes.
- In a stand mixer bowl add and mix dry ingredients caster sugar, plain flour, corn flour, cocoa powder, baking powder and baking soda until well combined. Scrape bowl as needed.
- Add room temperature butter to dry ingredients and mix until well combined. Scrape sides of bowl as necessary. Mixture should resemble a cookie dough.
- Add one half of the lightly whisked eggs until well combined, then add the other half. Scrape sides of bowl as necessary.
- Add the sour cream and vanilla extract until all well combined and scrape the sides of the bowl as necessary.
- Fill the cupcake liners with batter in equal measurements. This recipe serves 12 cupcakes with 1/4 cup of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.
- Bake in the oven for 20-25 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.
I use Dutch Cocoa powder in this recipe. You may replace with a different cocoa powder, however the flavour and richness in the chocolate flavour may change.
You may substitute sour cream with buttermilk.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.
Don’t forget to leave me a comment if you have any questions. Enjoy!