Description
Moist chocolate cupcakes made with oil instead of butter for a soft, tender crumb and rich chocolate flavor. An easy base recipe that stays fresh longer and works with many frostings.
Ingredients
Chocolate cupcakes
- 100 g (¾ cup) cake flour
- 40 g (½ cup) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 150 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 85 ml (⅓ cup) vegetable oil
- 125 ml (½ cup) buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with baking cups.
- Mix the dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.
- Whisk the oil, sugar, eggs, vanilla, and buttermilk in a large bowl until smooth.
- Add the dry ingredients in two to three additions, mixing gently until the batter is smooth and fluid.
- Fill the cupcake liners halfway with batter.
- Bake for 14–15 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before adding any frosting.
Notes
Storage: Store unfrosted chocolate cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Tips:
- Use a neutral oil so the chocolate flavor stays balanced.
- Bring eggs and buttermilk to room temperature before mixing.
- Sift the dry ingredients to avoid lumps in the batter.
- Do not overmix once the dry ingredients are added.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American