Chocolate Cupcakes Recipe

Chocolate cupcakes are the perfect treat for any chocolate lover. These cupcakes are rich, moist, and deeply chocolatey, with a soft and fluffy texture. Topped with a creamy chocolate frosting, they’re perfect for birthday parties, holidays, or simply indulging a chocolate craving.

This easy-to-follow recipe delivers decadent cupcakes with a classic chocolate flavor, making them a hit at any gathering!

Necessary Kitchen Equipment

• Muffin Tin: For baking the cupcakes.
• Cupcake Liners: To prevent sticking and for easy cleanup.
• Mixing Bowls: For mixing dry and wet ingredients.
• Hand Mixer or Stand Mixer: For blending ingredients and whipping the frosting.
• Measuring Cups and Spoons: For accurate ingredient measurement.
• Spatula: For folding and scraping the batter.

Ingredient Overview

• All-Purpose Flour: Provides structure to the cupcakes.
• Cocoa Powder: Adds deep chocolate flavor.
• Baking Powder and Baking Soda: Helps the cupcakes rise and stay light.
• Buttermilk: Keeps the cupcakes moist with a slight tang.
• Oil: Adds moisture for a soft texture.
• Chocolate Frosting: Made with cocoa powder and powdered sugar for a rich, creamy finish.

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
   In a medium bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
3. Combine the Wet Ingredients
   In a large mixing bowl, whisk together 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup buttermilk, 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
4. Combine Wet and Dry Mixtures
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this will result in a denser cupcake.
5. Bake the Cupcakes
   Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Chocolate Frosting

1. In a mixing bowl, beat 1/2 cup softened unsalted butter until smooth.
2. Gradually add 1 1/2 cups powdered sugar and 1/4 cup cocoa powder, beating until fluffy.
3. Add 1-2 tablespoons milk and 1 teaspoon vanilla extract. Beat until smooth and creamy, adjusting with more milk for a thinner consistency if needed.

Recipe Tips

• Use Room Temperature Ingredients: This helps the ingredients blend more smoothly and results in a better texture.
• Add Espresso Powder: Adding 1/2 teaspoon of espresso powder to the dry ingredients enhances the chocolate flavor.
• Frost After Cooling: Make sure the cupcakes are completely cool before adding frosting to prevent melting.

What to Serve With This Recipe

Serve these chocolate cupcakes with a cold glass of milk or a hot cup of coffee. For an extra touch, add a dollop of whipped cream or a drizzle of chocolate sauce on top.

Frequently Asked Questions

Q: Can I make these cupcakes ahead of time?
A: Yes! Store them unfrosted in an airtight container at room temperature for up to 2 days. Frost them just before serving.

Q: Can I use Dutch-process cocoa powder?
A: Yes, Dutch-process cocoa will give a slightly richer, less acidic flavor. Adjust the baking soda if necessary.

Serving Suggestions

These cupcakes make a beautiful presentation with chocolate shavings, sprinkles, or even a drizzle of caramel sauce.

Ingredients

Cupcakes

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup buttermilk, room temperature
• 1/3 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Chocolate Frosting

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1-2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together sugars, buttermilk, oil, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to the wet mixture, mixing until combined.
5. Divide batter among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes. Cool completely.
6. For frosting, beat butter until smooth. Add powdered sugar, cocoa, milk, and vanilla, beating until fluffy. Frost cooled cupcakes.

Summary

These chocolate cupcakes are a timeless treat, bringing together a rich chocolate flavor with a light and fluffy texture. Paired with a creamy chocolate frosting, they’re perfect for birthdays, holidays, or any time you need a chocolate fix!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy at room temperature for the best flavor!