Description
These classic Chocolate Cupcakes are soft, moist, and full of rich cocoa flavor. They come together in just one bowl and bake up beautifully every time. Top them with your favorite frosting—chocolate, vanilla, or cream cheese—for a crowd-pleasing treat that never goes out of style.
Ingredients
For the cupcakes:
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1 cup all-purpose flour
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1 cup granulated sugar
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1/3 cup unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp vinegar)
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1/2 cup vegetable oil
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup hot water or brewed coffee (enhances chocolate flavor)
For chocolate buttercream frosting (optional):
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1/2 cup unsalted butter, softened
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1/3 cup unsweetened cocoa powder
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1 1/2 cups powdered sugar
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2-3 tablespoons milk
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
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Make the batter:
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In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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Add buttermilk, oil, egg, and vanilla. Mix until smooth.
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Carefully stir in the hot water or coffee. Batter will be thin—that’s normal!
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Fill and bake:
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Fill cupcake liners about 2/3 full.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Make the frosting (if using):
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Beat butter until creamy. Add cocoa powder, powdered sugar, milk, vanilla, and salt.
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Beat until light and fluffy, adding more milk if needed to reach desired consistency.
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Frost and serve:
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Once cupcakes are completely cool, frost with chocolate buttercream or your favorite topping. Add sprinkles or chocolate shavings if you like!
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Notes
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You can double the recipe for 24 cupcakes.
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Want a lighter version? Swap half the oil with unsweetened applesauce.
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These freeze well—just cool completely and store in a freezer bag for up to 2 months.