Best Chocolate Cupcakes Recipe
User Reviews
5
Best Chocolate Cupcakes Recipe
Description
The Best Chocolate Cupcakes Recipe uses all-purpose flour, cocoa powder, sugar, and a hint of espresso powder to deepen the chocolate flavor. Wet ingredients like milk, oil, and egg blend into the dry mixture before folding in boiling water, which thins the batter to a pourable consistency. Baking at 325ºF yields cupcakes with a tender crumb and moist texture. The recipe includes instructions for preparing and applying buttercream frosting once the cupcakes have cooled.
These cupcakes can be served simply frosted or elaborately decorated, making them suitable for birthdays, gatherings, or everyday desserts. They accommodate various milk and oil options. Cooling completely before frosting ensures the buttercream stands up well.
For storage, keep cupcakes at room temperature under a cover, or freeze them wrapped in an airtight container for up to a month. Thaw in the refrigerator before frosting if frozen ahead of time. Avoid refrigeration unless the frosting requires it, to maintain moistness.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 /2 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/2 /2 teaspoon baking soda
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon espresso powder homemade or store-bought
- 1/2 /2 cup milk buttermilk, oat milk, or other favorite plant-based milk
- 1/4 /4 cup neutral cooking oil canola, vegetable, extra-virgin olive oil, melted coconut oil, melted butter *see notes in the recipe post, generic cooking oil
- 1 large egg
- 1/2 /2 teaspoon vanilla extract
- 1/2 /2 cup water boiling
- buttercream frosting half of full recipe (or another favorite frosting, vanilla
Instructions
- Prep. Preheat oven to 325º F. Place cupcake liners in muffin pan. Spray lightly with cooking spray.
- Whisk dry ingredients. Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl. Whisk to combine.
- Add wet ingredients. Add milk, oil, egg, and vanilla extract to the flour mixture and mix until well combined. Carefully add the boiling water to the cupcake batter. Mix until well combined and the batter is smooth. Note that the batter will be very thin.
- Bake. Evenly distribute the cupcake batter. Each cupcake liner should be about 1/2 full. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. You can follow my tips for how to tell when your cake is done. Remove from the oven and allow the cupcakes to cool completely.
- Frost and serve. While the cupcakes are cooling, prepare the frosting according the recipe instructions. Note that you'll need 1/2 of the frosting recipe for a dozen cupcakes. Frost the cupcakes and serve.
Notes
- Store cupcakes covered at room temperature to keep them fresh; refrigerate only if your frosting requires it.
- Freeze cooled cupcakes in an airtight container for up to one month; thaw in the refrigerator before frosting.
- The nutritional information provided excludes frosting and applies to one cupcake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 162kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 154mg | 6% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 36IU | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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