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.
-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
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.