Chocolate Cupcakes
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4.9
885 reviews
Excellent
Chocolate Cupcakes
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These really are the best, super moist chocolate cupcakes ever. Made from scratch with cocoa powder, they are deeply chocolatey, perfectly fluffy, and with a domed top. These homemade chocolate cupcakes are way better than any boxed cake mix, with the same moist crumb and texture that you know and love.
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Ingredients
Cupcakes
- 1 cup all-purpose flour (141g)
- 1 cup granulated sugar (200g)
- 1/2 cup natural unsweetened cocoa powder (50g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup very hot water
Frosting
- 1 cup salted butter softened
- 2/3 cup natural unsweetened cocoa powder
- 4 cups powdered sugar
- 4-6 Tablespoons heavy cream or whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Cupcakes
- Heat oven to 350°F. Line a cupcake pan with paper liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
- Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.
- Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. Batter will be thin.
- Fill cupcake liners only 1/2 full, then bake for 18-21 minutes, until the tops bounce back when you touch them with a finger or a toothpick comes out with only a few moist crumbs when used to test a cupcake.
- Cool completely before frosting with chocolate frosting or your favorite frosting.
Frosting
- Cream butter and cocoa powder together until smooth in the bowl of a stand mixer using the whisk attachment or with a hand mixer.
- Add half of the powdered sugar mixing on medium speed until combined. Add remaining powdered sugar, vanilla, and salt, mixing well, and scraping down the sides of the bowl as needed.
- Add heavy cream or milk, 1-2 tablespoons at a time, mixing between each addition until you reach the desired consistency that is easily spreadable or pipeable, but will still hold its shape.
- Transfer to a decorative piping bag and pipe swirls onto cooled cupcakes.
Equipments used:
Notes
- This recipe calls for buttermilk, but if you don't have any on hand, you can make an easy substitute by adding 1/2 tablespoon of lemon juice or vinegar to a 1/2 cup measuring cup, then filling the rest of the way with milk. Stir, then let sit for 5 minutes before adding to the recipe in place of the buttermilk.
- Unfrosted cupcakes can be frozen for up to 3 months.
- You can use the chocolate buttercream frosting recipe listed above or another frosting recipe.
- This recipe is on page 252 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
60g
(20%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
275mg
(11%)
Potassium
145mg
(4%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
502IU
(10%)
Vitamin C
0.03mg
(0%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14cupcakes
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 275mg | 11% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
885 reviews
Excellent
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