Description
Delight in these Best Chocolate Cupcakes featuring a moist, rich chocolate base paired with a luscious chocolate buttercream frosting. Perfect for any celebration or a sweet treat, these homemade cupcakes combine the deep flavor of cocoa and the smoothness of a creamy frosting with an easy baking process.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
Chocolate Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract thoroughly until the mixture is smooth and uniform.
- Incorporate Wet into Dry: Slowly add the wet ingredients to the dry ingredients, stirring gently just until they are combined. Avoid overmixing to maintain a tender cupcake texture.
- Add Hot Liquid: Carefully stir in the hot water or hot coffee; this will thin the batter but enhance the chocolate flavor, resulting in moist cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
- Prepare Frosting: Beat softened unsalted butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed to combine evenly.
- Add Cream and Flavorings: Add the heavy cream, vanilla extract, and a pinch of salt to the butter mixture, then beat on high speed for 2 to 3 minutes until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the chocolate buttercream frosting on top as desired. Serve immediately or store appropriately.
Notes
- Using hot coffee instead of water significantly enhances the depth of chocolate flavor in the cupcakes.
- Cupcakes can be prepared a day ahead and stored covered at room temperature to keep them fresh.
- The frosting is versatile — it can be piped with a pastry bag or spread with a spatula based on your presentation preference.
