Best Chocolate Cupcake Recipe
User Reviews
5
Best Chocolate Cupcake Recipe
Description
The cupcake batter combines melted butter with vegetable oil and water, blended into a flour mixture of all-purpose flour, sugar, cocoa powder, baking soda, and salt. The addition of an egg, buttermilk, and vanilla helps create a moist and tender crumb. Baking at 350°F for about 25 minutes until springy and tested clean ensures the cupcakes cook through without drying out.
The chocolate buttercream frosting is made by beating together softened unsalted butter and cocoa powder until airy, then gradually adding powdered sugar, milk, vanilla extract, and a pinch of salt. The frosting achieves a smooth, creamy texture that can be spread or piped onto cooled cupcakes to add a sweet, chocolate finish.
These cupcakes work well for celebrations or everyday treats and can be paired with a glass of milk or coffee. The recipe yields cupcakes with a balance of tender texture and chocolate richness that is not overly dense or dry.
Store unfrosted cupcakes in an airtight container at room temperature up to 2-3 days; frosting can be refrigerated or frozen separately and whipped before use. Decorating cupcakes soon after cooling is recommended for best texture, and leftovers can be frozen for up to 3 months.
Ingredients
for the cupcakes:
- 4 tablespoons butter cut into pieces
- ¼ cup vegetable oil
- ½ cup water
- 1 cup all-purpose flour
- 1 cup sugar
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- pinch salt
- 1 egg large
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
for the chocolate buttercream:
- ½ cup butter softened, unsalted
- ¼ cup cocoa powder
- 1 ½ cups powdered sugar
- 2 tablespoons milk or half and half
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- Add the butter, vegetable oil, and water to a small saucepan. Heat the mixture over low heat, stirring frequently, until the butter is melted. Remove and let cool.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Pour the butter mixture into the dry ingredients, and mix until well combined. Add the egg, buttermilk, and vanilla, and mix until blended.
- Scoop the cupcake batter into the prepared muffin tin, filling ¾ full. Bake 25 minutes, until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
- To make the buttercream, beat together the butter and cocoa powder until light and fluffy. Add the powdered sugar, milk, vanilla, and salt, and mix until well blended, adding additional milk if needed to bring the frosting together. Continue to beat for 3-5 minutes, until light and fluffy. Pipe the buttercream onto the cooled cupcakes.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for 2-3 days to maintain freshness.
- Buttercream frosting can be stored in the refrigerator for 3-4 days or frozen up to 3 months; re-whip before frosting.
- Frost cupcakes soon after cooling for best texture; frosted cupcakes keep for 2 days airtight at room temperature but stale after.
- Freeze frosted cupcakes for up to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 183mg | 8% |
| Potassium | 90mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 381IU | 8% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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