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Chocolate Cupcake Recipe

Chocolate Cupcake Recipe

Pinklady
Chocolate cupcakes are a beloved dessert that delights people of all ages. Originating in the United States in the late 19th century, these small, individual cakes have become a global sensation.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 300 kcal

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Cupcake liners
  • Muffin tin
  • Cooling rack

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup hot water or hot coffee (for a richer flavor)

For Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Set the oven temperature to 350°F (175°C). Prepare cupcake liners for a 12-cup muffin tray.
  • Mix the dry ingredients: Combine the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a big basin.
  • Combine wet ingredients: In a separate dish, thoroughly mix together eggs, buttermilk, oil, and vanilla extract.
  • Mix wet and dry ingredients together: Stir just until mixed after gradually adding the wet ingredients to the dry ingredients. Avoid over-mixing.
  • Add hot water: Until the batter is smooth, carefully stir in the hot water or coffee. It's okay if the batter is thin.
  • Pour the batter into each cupcake liner, filling it to about two thirds of the way.
  • Bake: Bake the muffin tin for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Preheat the oven.
  • Cool: After letting the cupcakes cool in the pan for roughly ten minutes, move them to a cooling rack to finish cooling.
  • While the cupcakes are cooling, get the frosting ready. Beat until creamy with the softened butter. Add the cocoa powder and powdered sugar gradually, beating on low speed until thoroughly blended.
  • Beat the frosting on high speed until it becomes light and fluffy after adding the milk and vanilla extract.
  • Once the cupcakes are completely cold, frost them.

Video

Keyword Chocolate Cupcake Recipe