Chocolate Cupcakes
Delightful chocolate cupcakes that are soft, moist, and filled with rich chocolate flavor. Perfect for any occasion!
Ingredients
For the Cupcakes
- 1 cup all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup hot water or hot coffee
For the Chocolate Buttercream
- 1 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder sifted
- 2-3 tbsp milk or heavy cream as needed for consistency
- 1 tsp vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and sugar until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the hot water or hot coffee until well blended.
- Fill the cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Making Chocolate Buttercream
- Beat the softened butter with a mixer until light and fluffy, about 3 minutes.
- Add the cocoa powder and mix until combined.
- Gradually add the powdered sugar, one cup at a time, mixing on low.
- Add the milk, vanilla extract, and salt. Beat on high until the mixture is smooth and creamy.
- Use a piping bag or spatula to frost the cooled cupcakes.
Notes
Make sure all your ingredients are at room temperature for the best results. Do not overmix the batter; mix just until combined to keep the cupcakes light and fluffy. For an extra chocolatey flavor, use high-quality cocoa powder.