Chocolate Cupcake Recipe
User Reviews
4.9
Chocolate Cupcake Recipe
Description
The recipe combines all-purpose flour, granulated sugar, and unsweetened cocoa powder with baking soda and salt as dry ingredients. Wet ingredients include room temperature buttermilk, vegetable oil, eggs, and vanilla extract. After mixing wet and dry components carefully to avoid over-mixing, the batter is portioned into paper-lined muffin cups and baked at 350°F for 20–25 minutes until a toothpick emerges clean.
The resulting cupcakes have a tender texture from the buttermilk and oil, with a subtle cocoa flavor that pairs well with a variety of frostings. The inclusion of vanilla rounds out the flavor profile. The cupcakes can be cooled and frosted as desired for dessert or snack use.
Using high-quality olive oil instead of vegetable oil can add nuanced flavors like grassy, spicy, or fruity notes, and room temperature ingredients aid better batter mixing. Substituting part of the buttermilk with hot coffee is another option to deepen the cocoa flavor. An airtight container is recommended for storing cupcakes fresh and facilitating transport.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1¼ cups granulated sugar (250g)
- ¼ cup cocoa powder 25g, unsweetened
- 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.
Notes
- Using high-quality olive oil instead of vegetable oil can add distinctive flavor notes depending on the olive variety.
- Allow eggs and buttermilk to reach room temperature for better batter incorporation.
- Avoid over-mixing to prevent tough cupcakes by limiting gluten development.
- Consider substituting half of the buttermilk with hot coffee to enhance chocolate flavor.
- Store cupcakes in an airtight container to keep them fresh and make sharing easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 242 kcal
% 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.
User Reviews
Overall Rating
4.9
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