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Chocolate Cupcakes Recipe

Chocolate Cupcakes

iamwinfred
These chocolate cupcakes are the classic chocolate treat you remember from childhood birthday parties, only better. They are soft, moist, and topped with a swirl of fluffy chocolate buttercream. The batter comes together in one bowl with simple pantry staples, and a splash of hot water blooms the cocoa for extra richness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 470 kcal

Equipment

  • 12-cup muffin pan
  • Cupcake liners
  • Large mixing bowl
  • Whisk
  • Stand mixer or hand mixer for the frosting
  • Measuring cups and spoons
  • Cookie scoop for even portions
  • Wire cooling rack
  • Piping bag and large star tip
  • Fine-mesh sieve for sifting
  • Toothpick for testing doneness

Ingredients
  

For the Chocolate Cupcakes

  • 1 1/4 cups all-purpose flour 155 g
  • 1 cup granulated sugar 200 g
  • 1/2 cup unsweetened cocoa powder 45 g
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon instant espresso powder optional, but highly recommended
  • 1 large egg at room temperature
  • 1/2 cup buttermilk 120 ml, at room temperature
  • 1/2 cup vegetable oil 120 ml
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hot water 120 ml

For the Chocolate Buttercream Frosting

  • 1 cup unsalted butter 226 g, softened
  • 3 cups powdered sugar 360 g, sifted
  • 1/2 cup unsweetened cocoa powder 45 g
  • 3 to 4 tablespoons heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine salt
  • 1/4 cup mini chocolate chips for topping

Instructions
 

  • Place an oven rack in the center position, then preheat your oven to 350°F (175°C). Line all 12 cups of your muffin pan with cupcake liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder for about 30 seconds, until evenly combined with no streaks or clumps.
  • Make a well in the center of the dry ingredients. Add the egg, buttermilk, vegetable oil, and vanilla extract, whisking the wet ingredients together first, then slowly pulling in the dry ingredients until the batter is thick and mostly combined.
  • Pour the hot water into the batter in a slow, steady stream while whisking gently. The batter will become very thin and pourable. Scrape the bowl with a spatula to ensure no pockets of dry ingredients remain.
  • Use a cookie scoop or 1/4 cup measuring cup to portion the batter into the liners, filling each about two thirds full. Wipe away any drips and tap the pan gently on the counter to release air bubbles.
  • Bake on the center rack for 18 to 22 minutes, checking at 18 minutes with a toothpick. The cupcakes are done when the toothpick comes out clean or with a few moist crumbs, and the tops spring back when lightly pressed.
  • Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire cooling rack. Allow them to cool for at least 1 hour, until fully cool to the touch.
  • Beat the softened butter on medium speed for 2 to 3 minutes until pale and fluffy. Gradually add the powdered sugar and cocoa powder on low speed, then add the vanilla, salt, and 3 tablespoons of heavy cream. Beat on medium-high for 2 minutes until light and spreadable.
  • Spoon the frosting into a piping bag fitted with a large star tip. Pipe a spiral from the outer edge toward the center of each cooled cupcake, finishing with a gentle lift to make a peak. Sprinkle with mini chocolate chips.

Notes

  • Measure flour correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale, so the cupcakes do not turn out dense.
  • Use room temperature ingredients: The egg and buttermilk blend into the batter more evenly when they are not cold.
  • Do not overmix: Once the hot water goes in, stir only until the batter is smooth to keep the crumb soft.
  • Do not overfill the liners: Two thirds full is the sweet spot for a nice dome without spilling over.
  • Check early: Ovens vary, so test for doneness a couple of minutes before the recipe says to.
  • Cool fully before frosting: Patience gives you clean swirls that hold their shape.
  • Sift the powdered sugar: This keeps your buttercream silky smooth with no gritty lumps.
  • Buttermilk substitute: Stir 1 1/2 teaspoons of lemon juice or white vinegar into 1/2 cup of whole milk, and let it sit for 5 minutes before using.
  • Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let them sit out for 20 minutes before serving.
  • Freezing: Wrap cooled unfrosted cupcakes individually and freeze for up to 3 months. Frosted cupcakes can be frozen on a tray until solid, then transferred to a container for up to 1 month.

Nutrition

Serving: 1CupcakeCalories: 470kcalCarbohydrates: 58gProtein: 4gFat: 25gSaturated Fat: 11gFiber: 2gSugar: 45g
Keyword chocolate buttercream frosting, chocolate cupcakes, easy cupcake recipe, moist chocolate cupcakes, one bowl cupcakes
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