The Most Amazing Chocolate Cupcakes Recipe
Introduction
These chocolate cupcakes are rich, moist, and perfect for any occasion. Topped with a creamy cocoa buttercream frosting, they are sure to satisfy your chocolate cravings with every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups butter (softened)
- 3/4 cup unsweetened cocoa powder (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3-4 cups powdered sugar
Instructions
- Step 1: Preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with cupcake liners. This recipe makes 24 cupcakes, so you may need to bake in batches unless you have two muffin tins.
- Step 2: In a stand mixer on low speed, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until blended.
- Step 3: Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Beat on medium speed until the batter is smooth, about a couple of minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Step 4: Fill each cupcake liner about two-thirds full with batter.
- Step 5: Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove cupcakes from the tins and allow them to cool completely.
- Step 6: To make the frosting, beat the softened butter in a large bowl with a hand mixer until fluffy. Add the cocoa powder and vanilla extract and mix until combined.
- Step 7: Gradually add the powdered sugar, about one cup at a time, beating well after each addition until you reach your desired consistency.
- Step 8: Transfer the frosting to a piping bag and decorate the cooled cupcakes as you like.
Tips & Variations
- For extra moist cupcakes, substitute the warm water with hot coffee to enhance the chocolate flavor.
- If you prefer a lighter frosting, reduce the butter slightly and add a spoonful of heavy cream or milk.
- Make sure your cupcakes are completely cool before frosting to prevent melting.
Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When ready to serve, bring refrigerated or frozen cupcakes to room temperature. If refrigerated, allow frosting to soften for a few minutes before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using.
How do I prevent cupcakes from drying out?
Be careful not to overbake; start checking them a couple of minutes before the recommended time. Also, ensure cupcakes are stored properly in an airtight container to retain moisture.
Print
The Most Amazing Chocolate Cupcakes Recipe
- Total Time: 37 minutes
- Yield: 24 cupcakes 1x
Description
These chocolate cupcakes are rich, moist, and incredibly delicious, topped with a smooth and creamy cocoa buttercream frosting. Perfect for any celebration or a decadent treat, this recipe yields 24 cupcakes that combine the perfect balance of chocolate flavor and fluffy texture.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Cocoa Buttercream Frosting
- 1 1/2 cups butter (softened)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar
Instructions
- Preheat the oven and prepare muffin tins: Set your oven to 325°F (163°C). Line your muffin tins with cupcake liners. Since this recipe makes 24 cupcakes, you may need to bake in batches if you only have one muffin tin.
- Mix dry ingredients: In a stand mixer fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt on low speed until all dry ingredients are evenly mixed.
- Add wet ingredients: Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined, about 2 minutes. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients thoroughly.
- Fill cupcake liners: Spoon the batter into each cupcake liner, filling them approximately two-thirds full to allow room for rising.
- Bake the cupcakes: Place the muffin tins in the preheated oven and bake for 20 to 22 minutes. To check doneness, insert a toothpick into the center of a cupcake; it should come out clean. Once baked, remove from oven and cool the cupcakes completely on a wire rack.
- Prepare the frosting: In a large bowl, use a hand mixer to beat the softened butter until fluffy and pale. Add the unsweetened cocoa powder and vanilla extract, continuing to beat until combined. Gradually beat in powdered sugar, one cup at a time, mixing well after each addition until the frosting reaches your desired sweetness and consistency.
- Frost the cupcakes: Transfer the frosting to a piping bag for neat application. Pipe the frosting onto the completely cooled cupcakes, decorating as desired.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent melting or sliding of the buttercream.
- You can substitute vegetable oil with canola oil or melted coconut oil if desired.
- If buttermilk is not available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, homemade cupcakes, chocolate frosting, buttercream frosting, party cupcakes, moist chocolate cupcakes
