Raspberry Mojito Cupcakes

I apologize if the word “moist” freaks you out. But there’s really no other way to describe a chocolate cupcake like this! Also, who watches How I Met Your Mother?! I feel like that clip is only funny to HIMYM fans. That’s my favorite episode!

So today’s the day we are diving deep into what I like to call a “foundation recipe.” Basic chocolate cupcakes which are, indefinitely, anything but basic. See? ↓

Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening?

Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online.

The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes).

This is a solid base recipe that serves as a jumping off point for many others. Like my basic vanilla cupcake recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There will never be a reason to find a better version– this is THE chocolate cupcake recipe I use time and time again.

Over the last week I’ve made several batches of cupcakes following this method, including a couple for my mom’s book club. (Waving hi to mom’s friends!)

I used a frosting recipe from Hershey’s, and instead of loading the cupcakes with frosting, decided instead to just simply drizzle frosting in patterns on the top.

Do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all.

If you want to make an entirely vegan cupcake, use our vegan chocolate frosting to go with the cupcakes!

INGREDIENTS
For the cupcakes:

• 1 ½ cups granulated sugar (285g)
• ½ cup vegetable oil (118 ml)
• 3 large eggs
• 1 tablespoon pure vanilla extract (15 ml)
• ½ cup light sour cream (118 ml)
• 2 cups all-purpose flour (280g)
• ½ cup cocoa powder (55 g)
• 1 tablespoon espresso powder (5g) (optional)
• 2 ½ teaspoons baking powder (9 g)
• ½ teaspoon baking soda (2 g)
• 1 teaspoon salt (5 g)
• 1 ¼ cup coffee (355 ml)

For the frosting:

• ¾ cups (6 oz) unsalted butter
• 8 ounces cream cheese
• ½ cup +2 tablespoons cocoa powder (69g)
• 6 cups powdered sugar (780 g)
• 2 tablespoons milk or heavy whipping cream (30 ml)
• 1 tablespoon pure vanilla extract (15ml)

INSTRUCTIONS

1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
3. Next mix in the sour cream and beat until well combined.
4. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
8. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
9. For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
10. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
11. Add the cocoa powder and vanilla extract and beat until well combined,
12. Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream and vanilla extract and beat for 60-90 seconds until completely smooth.
13. Add the remaining powdered sugar and heavy whipping cream and beat until desired consistency, at least 2 minutes.
14. In a large piping bag fitted with a large open star pipping tip, pipe the frosting onto the cupcakes. Keep in an airtight container.

NOTES

• If you need to substitute the sour cream, use nonfat Greek Yogurt
• If you need to substitute the coffee, use milk