Description
Moist, fluffy chocolate cupcakes with rich cocoa flavor — perfect for any occasion and delicious with your favorite frosting.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup hot water or hot coffee
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, egg, and vanilla. Mix until smooth and well combined.
- Slowly stir in the hot water or coffee until the batter is thin and smooth.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Use hot coffee instead of water to enhance the chocolate flavor.
- Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for longer storage.
- Top with your favorite buttercream or cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (unfrosted)
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg