Chocolate Cupcake Recipe
Perfect chocolate cupcakes topped with a chocolate buttercream frosting! This chocolate cupcake recipe is easy to make, incredibly soft, light, and moist.
Ingredients
For the chocolate cupcakes:
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup canola or vegetable oil (80 ml)
- ½ cup buttermilk (120 ml)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup boiling water (120 ml)
- 1 teaspoon instant espresso powder optional, but recommended
For the chocolate frosting:
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- ½ cup unsweetened cocoa powder sifted (42 grams)
- 3 to 4 tablespoons heavy cream or milk (45 to 60 ml)
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.1 cup all-purpose flour, ¼ cup plus 2 tablespoons unsweetened natural cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup packed light brown sugar, ½ cup granulated sugar, ⅓ cup canola or vegetable oil, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract
- Add the instant espresso powder to the ½ cup of boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is normal!½ cup boiling water, 1 teaspoon instant espresso powder
- Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.
- To make the chocolate frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.1 cup unsalted butter
- Add half of the powdered sugar and mix on low speed until fully combined, then mix in the remaining half of the powdered sugar. Add the sifted cocoa powder and mix until fully combined.3 cups powdered sugar, ½ cup unsweetened cocoa powder
- Add the heavy whipping cream, vanilla extract, and salt and mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed.3 to 4 tablespoons heavy cream or milk, 1 teaspoon pure vanilla extract, pinch of salt
- Frost the cooled cupcakes as desired.
Video
Notes
Store cupcakes in an airtight container at room temperature or in the refrigerator for up to 4 days.
Freezing Instructions: Cupcakes will freeze well for up to 3 months, thaw to room temperature before frosting the cupcakes. The frosting will also freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cupcakes.
Oil: Vegetable, canola, or melted coconut oil all work fine in this recipe. If using melted coconut oil, I suggest using room temperature ingredients so the oil doesn't solidify when you add the other ingredients.
Instant Espresso Powder: The espresso powder is optional, but recommended because it enhances the chocolate flavor in the cupcakes. You may omit it from the recipe, but if you do, you'll still need to use the ½ cup (120 ml) of boiling water.