Description
Learn how to make moist chocolate cupcakes with a soft crumb and rich chocolate flavor using a simple, reliable base recipe. These cupcakes are easy to make, perfectly chocolatey, and work with any frosting like chocolate ganache, buttercream, or cream cheese frosting.
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 room temperature eggs and buttermilk for a smoother batter.
- Sift the cocoa powder to avoid lumps.
- Do not overmix once the dry ingredients are added.
- Fill liners only halfway to prevent overflow.
- Remove cupcakes as soon as they are baked to keep them moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American