Fresh Milled Chocolate Cupcakes
These fresh milled chocolate cupcakes are soft, moist, and full of rich chocolate flavor. Made with freshly milled soft white wheat flour, they bake up soft and moist, ready for a generous swirl of frosting. Perfect for birthdays, parties, or anytime you’re craving a classic chocolate cupcake.
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
Measuring:
For best results, weigh your flour using a kitchen scale. Measuring fresh milled flour by volume can be inconsistent.
Espresso:
If you don't have espresso powder, you can use instant coffee or substitute strong brewed coffee for the hot liquid.
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.
Tried this recipe?Let us know how it was!