Description

This Chocolate Cupcake Recipe yields rich, moist, and fluffy cupcakes with a deep cocoa flavor, perfect for any celebration or as a decadent treat topped with your favorite frosting.

Ingredients

Units Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1/2 cup buttermilk
1/2 cup hot water or freshly brewed coffee

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar, brown sugar, and oil until combined.
Add eggs and vanilla extract and whisk until smooth.
Stir in the buttermilk until well mixed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Carefully stir in the hot water or coffee until the batter is smooth (it will be thin).
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Use hot coffee instead of water to enhance the chocolate flavor.
Top with chocolate buttercream, cream cheese frosting, or whipped ganache.
Cupcakes can be frozen unfrosted for up to 2 months.

Nutrition

Serving Size: 1 cupcake (unfrosted)
Calories: 210
Sugar: 17g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg