Chocolate Cupcakes
These rich and moist chocolate cupcakes topped with whipped chocolate buttercream deliver mouth-watering flavor and melt-in-your-mouth tenderness, perfect for any occasion.
Ingredients
For the Cupcakes
- 1 3/4 cups all-purpose flour soft and fluffy for that perfect crumb
- 1 3/4 cups granulated sugar sweet and inviting
- 3/4 cup unsweetened cocoa powder rich and aromatic
- 2 teaspoons baking soda a boost for fluffiness
- 1 teaspoon baking powder ensuring just the right rise
- 1 teaspoon fine salt to balance the sweetness
- 1/2 cup neutral oil for moisture and richness (canola or vegetable oil)
- 2 large eggs room temperature for better blending
- 1 cup buttermilk room temperature for tenderness
- 2 teaspoons vanilla extract a hint of warmth
- 1 cup hot coffee or very hot water deepening the chocolate flavor
For the Whipped Chocolate Buttercream
- 1 cup unsalted butter softened, for a creamy frosting
- 3/4 cup unsweetened cocoa powder sifted for smoothness in frosting
- 3 1/2 cups powdered sugar sifted for sweetness
- 1/4 cup heavy cream or whole milk room temperature for a silky texture
- 2 teaspoons vanilla extract to enhance the flavor
- 1/4 teaspoon fine salt to enhance sweetness
For Garnish
- Chocolate curls, mini chocolate chips, or sprinkles for a delightful garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two standard muffin pans with 24 paper liners and position the rack in the center.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Whisk until the mixture is smooth.
- Gradually pour in hot coffee or very hot water, stirring until the batter is thin and glossy.
- Divide the batter among the lined cupcake wells, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes, until the tops spring back lightly and a toothpick comes out with just a few moist crumbs.
- Let cupcakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Making the Frosting
- In a large mixing bowl, beat the softened unsalted butter on medium-high speed for 4-5 minutes until pale and creamy.
- Add sifted cocoa powder, powdered sugar, 1/4 cup of cream, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium-high for 2-3 minutes.
- Adjust consistency with more cream until the frosting is light and fluffy.
Frosting
- Pipe or spread the creamy buttercream onto the cooled cupcakes. Garnish with chocolate curls, mini chocolate chips, or sprinkles.
Notes
Ensure all ingredients are at room temperature for smooth batter. Allow cupcakes to cool completely before frosting to prevent buttercream from melting.