Introduction
For the ultimate chocolate lover, nothing beats a classic Chocolate Cupcake. This recipe yields a cupcake that is rich, incredibly moist, and has a deep, decadent chocolate flavor. It’s the perfect foundation for a swirl of creamy chocolate buttercream frosting, making it an ideal treat for birthdays, parties, or just a simple dessert craving. This is a straightforward recipe that will give you a perfect result every time.
Why You’ll Love These Chocolate Cupcakes
- Rich Chocolate Flavor: The combination of cocoa powder and hot water creates an intense chocolate taste.
- Incredibly Moist & Tender: The use of oil and buttermilk (or a substitute) results in a light and super moist crumb.
- Easy to Make: This recipe uses a simple mixing method that is accessible for all baking levels.
- Perfectly Paired: The cupcakes are topped with a classic, silky-smooth chocolate buttercream that is the ideal complement.
- Crowd-Pleaser: These cupcakes are a guaranteed hit with everyone.
Ingredients
For the Chocolate Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
For the Chocolate Buttercream Frosting:
- 1 cup (227g) unsalted butter, softened
- 1 cup (90g) unsweetened cocoa powder
- 3 cups (360g) powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment You’ll Need:
- 12-cup muffin tin
- Paper cupcake liners
- Large mixing bowls
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Make the Cupcakes
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Line a 12-cup muffin tin with paper cupcake liners.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract.
- Mix Together: Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until the batter is just combined. Scrape down the sides of the bowl.
- Add Hot Water: Carefully pour in the hot water and mix on low speed until the batter is smooth and a little thin. Do not overmix!
- Fill and Bake: Fill each cupcake liner about two-thirds full with the batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before frosting.
Part 2: Make the Frosting and Decorate
- Cream the Butter: In a large bowl, use an electric mixer to beat the softened butter on medium speed until it is smooth and creamy.
- Add Cocoa and Sugar: Sift the cocoa powder and powdered sugar together. Add the mixture to the butter, one cup at a time, mixing on low speed until combined.
- Add Milk and Vanilla: Add the vanilla extract, salt, and 3 tablespoons of milk. Beat on medium-high speed for 2-3 minutes, until the frosting is light, fluffy, and smooth. Add the remaining tablespoon of milk if the frosting is too thick.
- Frost and Serve: Once the cupcakes are completely cool, transfer the frosting to a piping bag with a large star tip (or use a spatula) and pipe a generous swirl on top of each cupcake.
Storage and Essential Tips for the Best Chocolate Cupcakes
- Room Temperature is Key: Make sure your egg and buttermilk are at room temperature for the best results.
- Hot Water: Adding hot water to the batter helps “bloom” the cocoa powder, which intensifies the chocolate flavor.
- Don’t Overfill: Filling the liners two-thirds full will prevent the cupcakes from overflowing and ensure a perfect dome.
- Don’t Overbake: Overbaking will result in a dry cupcake. Test for doneness using a toothpick.
- Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.
Share Your Sweet Creation!
Did you bake a batch of these classic chocolate cupcakes? We’d love to see them! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #ChocolateCupcakes.