Description
These chocolate cupcakes are rich, moist, and packed with deep chocolate flavor. They’re easy to make and perfect for birthdays, celebrations, or when you’re just craving something sweet and chocolatey. Top them with your favorite frosting and sprinkles!
Ingredients
For the cupcakes:
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1 cup all-purpose flour
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
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1/2 cup buttermilk
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1/2 cup hot water or hot coffee (for deeper flavor)
Optional Chocolate Buttercream Frosting:
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1/2 cup unsalted butter, softened
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1/2 cup unsweetened cocoa powder
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2 cups powdered sugar
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1/4 cup milk (more if needed)
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1 tsp vanilla extract
Instructions
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Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 paper liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add in the oil, eggs, vanilla, and buttermilk. Mix until well combined.
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Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin – that’s okay!
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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While cupcakes cool, make the frosting. Beat the butter and cocoa powder together until smooth. Add powdered sugar, milk, and vanilla, and beat until fluffy.
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Once cupcakes are completely cool, frost and decorate as desired.
Notes
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Using coffee instead of hot water deepens the chocolate flavor but won’t make the cupcakes taste like coffee.
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Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 27g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg