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Chocolate Cupcake Recipe (Bakery-Style Domed Tops)

Moist chocolate cupcakes with tall bakery-style domed tops. Dutch cocoa bloomed in hot coffee, sour cream for tenderness, and a high-heat start for the perfect dome.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Ingredients Notes

Ingredients
  

all-purpose flour
Dutch-process cocoa powder
granulated sugar
baking soda
baking powder
salt
large eggs
vegetable oil
full-fat sour cream
vanilla extract
hot coffee

Notes

Use Dutch-process cocoa for the deepest flavor and color. Don't open the oven during the 400°F phase — the heat blast creates the domes. Store unfrosted up to 2 days at room temperature or 5 days refrigerated; freeze up to 3 months.