Best Chocolate Cupcakes
Moist, fudgy, and irresistibly decadent, these chocolate cupcakes are the ultimate party dessert! Made with simple pantry staples and no mixer required, they come together with ease.
Ingredients
Chocolate Cupcakes
- 1 cup (125g) all-purpose flour spooned & leveled, if not weighed
- 1/2 cup (45g) unsweetened cocoa powder you can use dutch processed, but the cupcakes may not rise as high
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk room temperature
- 1/3 cup (80ml) freshly brewed coffee or boiling water
Chocolate Buttercream
- 1 cup (226g) unsalted butter softened to room temperature
- 3.5-4.5 cups (385-495g) powdered sugar sifted and divided
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup (68g) unsweetened cocoa powder sifted
- 3-4 tablespoons (45-60 ml) whipping cream or milk
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the 1 cup (125g) all-purpose flour, 1/2 cup (45g) unsweetened cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 cup (200g) granulated sugar.
- In another large bowl, whisk the 1/4 cup (60ml) vegetable oil, 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup (120ml) buttermilk until the mixture is smooth and no pieces of egg remain.
- Make a well in the center of the dry ingredients, then pour in the wet mixture. Gently whisk to combine.
- When the batter is about 60–70% mixed, carefully stir in the 1/3 cup (80ml) freshly brewed coffee (or boiling water) and whisk until completely smooth.
- Divide the batter among the prepared muffin cups, filling each about halfway. You should get 11–12 cupcakes; if you only fill 9–10 cupcakes, the cavities are too full.
- Bake one tray at a time on the middle rack for 16–20 minutes, or until the tops are slightly firm and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 10–20 minutes, then transfer to a wire rack to cool completely before icing, about 60 minutes.
Chocolate Frosting
- In a large bowl, use a stand or hand mixer to beat the 1 cup (226g) unsalted butter until fluffy.
- Add 2 cups powdered sugar, 2 teaspoon vanilla extract, and 1/2 teaspoon salt, mixing on low speed until combined.
- Reduce the mixer speed to low and mix in the 3/4 cup (68g) unsweetened cocoa powder. If it’s clumpy, sift it first.
- Gradually add the remaining 1 1/2 to 2 1/2 cups powdered sugar, about ½ cup at a time, alternating with 1 tablespoon of cream, until you reach the desired sweetness and consistency.
- Frost the cooled cupcakes using a piping bag with your favorite tip (I used a 1M) or a flat-edge knife. Optionally, top with chocolate chips or sprinkles for extra fun.
Notes
Room temp ingredients: For the smoothest batter and best texture, let the egg and milk come to room temperature before you begin.
Frosting option: If you’re spreading the frosting with a knife rather than piping, you won’t need as much. Use the following amounts:
- 1/2 cup butter
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons cocoa powder
- 1–3 tablespoons whipping cream
Nutrition
Serving: 1cupcake | Calories: 462kcal | Carbohydrates: 65g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 254mg | Potassium: 180mg | Fiber: 4g | Sugar: 52g | Vitamin A: 567IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 2mg