Yields: 12-14 cupcakes
Prep Time: 20 minutes
Bake Time: 18-22 minutes
Ingredients:
Dry Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder (Dutch process or natural)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (120ml) vegetable or canola oil
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature (see note for substitute)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) hot coffee or boiling water (optional, for deeper flavor)
Instructions
Preparation:
- Preheat the oven to 350°F (177°C).
- Line a 12-cup muffin pan with cupcake liners.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until completely mixed.
Combine Wet Ingredients:
- In a separate medium bowl, whisk together the melted butter, oil, eggs, buttermilk, and vanilla extract until well combined.
Make the Batter:
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed or gently by hand until just combined (don’t overmix).
- If using coffee or water for a richer flavor, stir it in now.
Fill and Bake:
- Fill each cupcake liner about 2/3 of the way full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs.
Cool and Frost:
- Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting (recipe below, if needed).
Buttermilk Substitute:
- If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using.
Chocolate Frosting suggestion:
- 1 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 cup (60ml) milk or cream
- 1 teaspoon vanilla extract
Frosting Instructions:
- In a large bowl, beat the butter until fluffy.
- Gradually add the powdered sugar and cocoa powder, alternating with milk, until well combined.
- Beat in the vanilla extract.
Tips:
- For the richest chocolate flavor, consider using Dutch-process cocoa powder.
- Use room-temperature ingredients to help the batter mix easily and evenly.
- Don’t overmix the batter, as it can lead to tough cupcakes.
- You can adjust the amount of sugar if you like your cupcakes less sweet.
Enjoy your delicious homemade chocolate cupcakes!
