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Cupcake Recipe,

Dutch Chocolate Cupcakes

by Katherine Walton on May 18, 2022 11 Comments

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.

Ingredients

Dry Ingredients

-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

Wet Ingredients

-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

Directions

  1. 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.
  2. 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.
  3. Add room temperature butter to dry ingredients and mix until well combined. Scrape sides of bowl as necessary. Mixture should resemble a cookie dough.
  4. Add one half of the lightly whisked eggs until well combined, then add the other half. Scrape sides of bowl as necessary.
  5. Add the sour cream and vanilla extract until all well combined and scrape the sides of the bowl as necessary.
  6. 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.
  7. 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.

Notes

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.

11 Comments

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  7. Hi Katherine, making these today. Love that every ingredient and temp is weighed in metric for us Aussies!
    I want to make sunflower buttercream using Wilton #352. Have you got a turorial using this please?
    Wish me luck and thank you for your generous tutorials.
    Ruby

  8. I made these for New Year’s Day (thank you!) and they are delicious and looked exactly like your video every step of the way until the end, when the cupcakes rose much higher, giving them almost like a muffin top (which was good in its own right but not what I was going for, haha). Also, the texture was super crumbly and a bit chalky. Could this be due to the cornstarch (cornflour), or should I reduce the baking powder next time? Or is it as simple as filling the baking cups less? I used Guittard cocoa powder (perhaps the fat content makes a difference?) and a standard cupcake pan. I really like a lot of elements of your recipe and appreciate the metric measurements… would love to make this work better next batch. Cheers!

    1. Hi 😊!
      Thank you so much for making the cupcakes. Lots of things can play a part in how the cupcakes rise or bake flat or even crack when baking. I don’t know if you follow me on Instagram but I shared a baking tip there not long ago about these chocolate cupcakes that you could try next time.
      If you’re after flat even tops you can try placing an empty baking tray in the rack above the cupcakes. The tray shields the cupcakes from direct heat above in the oven. That helps to stop the cupcakes from rising too quickly and too high making cracks and giving them a high top. You can also try adding just a little bit less batter in the cupcake liner to test exactly how much to add to your specific liners. You can also try adding less baking soda which is the main ingredients that will make them rise. Also the cornflour can give them a more chalky texture in some cases. You can replace some of the cornflour with plain flour in the same quantity. Let me how you go if you try any of the tips!, Regards Katherine

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