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Chocolate Cupcake Recipe
If you’ve ever wondered how to make chocolate cupcakes from scratch, you’ve come to the right place! I can say without pride or delusions of grandeur — this is the BEST Chocolate Cupcake Recipe you’ll ever try!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 242 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1½ cups all-purpose flour (180g)
- 1¼ cups granulated sugar (250g)
- ¼ cup unsweetened cocoa powder (25g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk room temperature (240ml)
- ½ cup vegetable oil (80ml)
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. In a medium mixing bowl, whisk the buttermilk, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined and no dry streaks of flour remain. Divide the cupcake batter among the paper liners, filling each about ⅔ full.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish cooling on a wire rack. Frost the cupcakes as desired.
Cup of Yum
Notes
- Try my favorite new YouTube trick and use high-quality olive oil in place of vegetable oil. It’ll turn classic chocolate cupcakes into fancy chocolate cupcakes in a flash, imparting the flavorful qualities of your favorite cold-pressed bottle. Try an Italian varietal for grassy undertones, Greek for spicy, or Spanish for more fruity and nutty flavors.
- For best results in baking, start with room temperature ingredients. Letting your eggs and buttermilk come to room temp means they’re easier to incorporate into the batter. This is great news, because we want to mix the batter as little as possible while still incorporating all the flour. Why? Over-mixing causes the build-up of excess gluten, which can cause the otherwise moist crumbs to be tough.Invest in a good airtight container that will fit your cupcakes. These convenient carrying cases make it so easy to share your fresh baked goodies with co-workers, friends, and classmates!
- Sometimes, I like to swap out half of the buttermilk for hot coffee, which amplifies the cocoa powder's flavor.
Nutrition Information
Calories
242kcal
(12%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
145mg
(6%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
56IU
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 242
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 145mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 56IU | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.