Dark Chocolate Cupcakes


1 1/2 cups flour
1 cup sugar
1/3 cup Hershey’s Special Dark cocoa (or other baking cocoa)
1/3 cup sour cream
1 1/2 sticks butter (at room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs (at room temperature)
2 teaspoons vanilla


Preheat oven to 350. In a large bowl combine all ingredients and mix on medium high until all ingredients all combined and a thick batter is formed. You could also do the same thing in a large food processor. Bake for about 20 minutes or until a toothpick inserted comes out clean.

Makes about 16 cupcakes.

Excellent with Dark Chocolate Icing


  1. when you say one and a half sticks of butter how much do you mean?? 1 cup? 1 1/2 cups?

  2. Those look really good.

  3. Those cupcakes look really delicious! I could make them sometime.

  4. I am not the author, but in the United States one stick of butter equals .5 cups.

  5. I made these on Sunday night but I had to add some fluid (I had cold coffee left over from the morning!) as the batter was so gooey that my kitchen machine couldn't handle it. Other than that they turned out wonderfully chocolaty and everyone loved them.