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This image shows a top-down view of a batch of frosted chocolate cupcakes placed neatly on a clean white marble countertop, with a simple and clean background.

Chocolate Cupcake Recipe

These rich, tender chocolate cupcakes are the perfect balance of moist crumb and deep cocoa flavor. Simple to make and beautifully adaptable, they’re ideal for celebrations or everyday treats. Top them with your favorite frosting, and you’ve got a crowd-pleaser that never fails to impress.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 242 kcal

Equipment

  • Muffin pan
  • Measuring spoons
  • Whisk
  • Spatula
  • Cupcake Liners
  • Mixing bowls
  • Wire cooling rack

Ingredients
  

  • 1¼ cups granulated sugar
  • 2 tsp vanilla extract
  • ⅓ cup vegetable oil
  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 cup buttermilk room temperature
  • 1 large egg
  • ¾ tsp baking soda

Instructions
 

  • Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
  • In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
    This image shows a large clear glass bowl with flour, sugar, cocoa powder, baking soda, and salt on a white marble countertop, with a stainless steel whisk resting inside.
  • In a separate medium bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth and combined.
    This image shows a medium clear glass bowl with buttermilk, oil, eggs, and vanilla extract whisked together on a clean white marble countertop.
  • Pour the wet mixture into the dry ingredients and whisk until the batter is evenly blended and no dry streaks of flour remain.
    combining-wet-and-dry-ingredients-in-large-glass-bowl-on-white-marble
  • Spoon the batter into the cupcake liners, filling each about two-thirds full.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
    This image shows a 12-cup muffin pan with freshly baked chocolate cupcakes on a clean white marble countertop.
  • Let the cupcakes cool in the pan for a few minutes.
  • Frost with your favorite icing once cooled.
    This image shows chocolate cupcakes topped with swirled chocolate frosting, placed neatly on a clean white marble countertop.

Notes

  • Swap half the buttermilk for hot coffee to enhance the cocoa flavor—this adds depth and richness without overpowering sweetness.
  • Always start with room temperature ingredients to help the batter come together smoothly and prevent overmixing, which can lead to tough cupcakes.
  • Use high-quality olive oil instead of vegetable oil for a gourmet twist—choose Italian for grassy notes, Greek for spice, or Spanish for fruity undertones.
  • If you want even baking, rotate the pan halfway through the bake time, especially if your oven has hot spots.