Description
Indulge in the rich, chocolatey goodness of these delectable homemade Chocolate Cupcakes. Moist and tender, topped with a creamy chocolate frosting, these cupcakes are sure to be a hit at any gathering or as a special treat for yourself.
Ingredients
Scale
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- â…“ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee
Chocolate Frosting:
- ½ cup unsalted butter, softened
- 1 ¾ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat eggs and sugars, then add oil, buttermilk, and vanilla. Mix in dry ingredients and hot liquid until smooth.
- Bake: Fill cupcake liners and bake for 18-20 minutes until a toothpick comes out clean. Cool on a rack.
- Make the frosting: Beat butter, then add sugar, cocoa, salt, and vanilla. Gradually mix in milk until desired consistency.
- Frost the cupcakes: Once cooled, frost cupcakes and decorate as desired.
Notes
- Hot coffee intensifies the chocolate flavor.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
