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.
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.
- In a separate medium bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth and combined.
- Pour the wet mixture into the dry ingredients and whisk until the batter is evenly blended and no dry streaks of flour remain.
- 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.
- Let the cupcakes cool in the pan for a few minutes.
- Frost with your favorite icing once cooled.
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.