Chocolate cupcakes
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!
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.
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
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugars, buttermilk, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture, mixing until combined.
- Divide batter among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes. Cool completely.
- For frosting, beat butter until smooth. Add powdered sugar, cocoa, milk, and vanilla, beating until fluffy. Frost cooled cupcakes.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy at room temperature for the best flavor!