These fresh milled chocolate cupcakes are soft, moist, and full of rich chocolate flavor. They’re made with freshly milled whole grain flour, but you’d never guess it from the tender texture. Topped with plenty of chocolate frosting, these make an easy homemade dessert for birthdays, parties, or whenever you’re craving chocolate.
There’s a time for cake, and there’s a time for cupcakes! I love my fresh milled chocolate sheet cake, but sometimes cupcakes are the way to go. They’re already portioned, easy to serve, and there’s no slicing or plating required.
Like my chocolate cake, these cupcakes are made with fresh milled flour but still have the soft texture and rich chocolate flavor you expect from a classic chocolate cupcake. The recipes are very similar, but I had to make a few adjustments because the cake batter was too thin to work well as cupcakes. I tried it, and ended up with flat, sunken cupcakes, which was just sad.
After tweaking the ingredients a bit, I’m happy to say this recipe now gives me consistently nice cupcakes that hold their shape and stand up to a generous swirl of frosting.
Chocolate Cupcakes made with Fresh Milled Flour
If you’re looking for a reliable chocolate cupcake made specifically with fresh milled flour, read on. I tested and adjusted the recipe until I was happy with the texture, rise, and overall consistency. Many cupcakes later, I can say these bake up soft and moist, with plenty of chocolate flavor, and they’re sturdy enough to hold a good amount of frosting without feeling heavy.
I paired these with my Easy Chocolate Buttercream but you can use any frosting or buttercream you like. They’re a great base for different flavor combinations. Keep them simple with your favorite frosting, dress them up with sprinkles or toppings, or fill them with something extra for a special occasion.
I love filled cupcakes, so I often add a filling, usually white cream, espresso cream, or mocha cream. Nutella is another favorite filling for chocolate cupcakes.
Tips for Success
- Don’t forget to sift. Cocoa can be very lumpy so it’s best to sift it for a smooth batter.
- Use room temperature ingredients. They’ll mix together more evenly, helping the cupcakes achieve the best texture.
- Don’t skip the coffee. A little bit of espresso powder deepens the chocolate flavor without making the cupcakes taste like coffee.
Ingredients
Key Ingredients
Flour: I used freshly milled soft white wheat flour, milled at the finest setting.
Cocoa Powder: I used Hershey’s unsweetened cocoa powder for this recipe. I haven’t tested these cupcakes with Dutch-process cocoa, so I recommend sticking with regular unsweetened cocoa for the most reliable results.
Sour Cream: I used plain full-fat sour cream. It adds moisture and richness and helps keep the cupcakes soft and tender. Room temperature is best. If you forget to set the sour cream out ahead of time, you can warm it in the microwave in a couple 10 second bursts, stirring after each one.
Vegetable Oil: I used vegetable oil, but your favorite neutral oil will work just fine.
Eggs: You’ll want 2 large eggs, at room temperature. If you forget to set the eggs out, you can set them in warm water while you ready the ingredients.
Hot Water: I used boiling water to dissolve the espresso powder and bloom the cocoa, which helps bring out the chocolate flavor.
Espresso Powder: A touch of coffee really boosts the chocolate flavor here.
Other Ingredients: You’ll also need basic pantry ingredients such as baking powder, baking soda, sugar, vanilla and salt.
Instructions
Step 1: Add flour to bowl and sift cocoa on top.
Step 2: Add baking powder, baking soda, sugar and salt and whisk to combine.
Step 3: Add oil, sour cream, eggs and vanilla.
Step 4: Whisk to combine. Batter will be thick.
Step 5: Add boiling water mixed with espresso powder.
Step 6: Whisk until smooth.
Frosting Tip
I used a Wilton 1M tip to pipe the swirls, but you can use any large star or round tip you like. No piping bag? No problem. You can also spread the frosting on with a small spatula or the back of a spoon for an easy finishing touch.
Storage
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. This is usually my preferred method because they stay soft without the refrigerator drying them out.
Refrigerator: If the cupcakes are filled or frosted with something that needs refrigeration, store them in an airtight container in the refrigerator for up to 3 days. For the best texture, let them come to room temperature before serving.
Freezer: For best results, freeze the cupcakes unfrosted. Once completely cool, place them in an airtight freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature, then frost once fully thawed.
FAQs
Can I use a different flour?
I haven’t tested this specific recipe with any other grains at this point, but I think other soft wheat varieties should work. You may need to adjust the liquid slightly. The batter should be fairly thin and pourable, but not overly runny. It should still have enough body to bake up into nicely shaped cupcakes, rather than sinking in the middle.
Can I make these cupcakes ahead of time?
Yes. I usually make the cupcakes a day ahead, and they stay soft and moist for a couple of days when stored in an airtight container. I recommend using them within 3 days, since they can start to dry out after that.
What frosting goes best with chocolate cupcakes?
Chocolate buttercream is the classic pairing and my go-to for these cupcakes. They’re also delicious with vanilla, peanut butter, cinnamon, or espresso buttercream. The chocolate cupcake itself is versatile, so you can easily change the frosting depending on the occasion or flavor you’re going for.
Other Recipes You Might Enjoy:
Chocolate Sheet Cake with Fresh Milled Flour
Fresh Milled Chocolate Cupcakes
Ingredients
- 1 1/4 cup (125g) fresh milled soft white flour see notes
- 1/3 cup (28g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (114g) sour cream room temperature
- 1 tsp vanilla extract
- 1/3 cup (65g) vegetable oil
- 2 large eggs room temperature
- 1/3 cup (75g) boiling water
- 1 teaspoon espresso powder see notes
- 1 batch Easy Chocolate Buttercream or your preferred frosting
Instructions
- Preheat the oven to 350°F. Place liners in cupcake pans. Set aside.
- In a large mixing bowl, add the flour and sift cocoa powder over it. Whisk in baking powder, baking soda, salt and sugar.
- Add sour cream, vanilla extract, oil and eggs. Whisk well to combine, the batter will be thick.
- Dissolve the espresso in boiling water.
- Whisk in the boiling water until all the ingredients are combined. The batter will be fairly thin.
- Portion into prepared cupcake tins, filling about 2/3 full. I like to use a scoop, but a measuring cup or bowl with a pour spout can make filling the liners easier.
- Don't overfill. The recipe makes about 16 cupcakes so you'll need two pans, or you can bake in batches.
- Bake for 14-16 minutes, or until a toothpick inserted comes away clean or with a few moist crumbs. Allow cupcakes to cool in the tin for about 10 minutes and then transfer to cooling rack.
- Allow the cupcakes to cool completely before frosting.
Notes
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