The Most Amazing Chocolate Cupcakes
User Reviews
5
The Most Amazing Chocolate Cupcakes
Description
The Most Amazing Chocolate Cupcakes blend all-purpose flour, granulated sugar, and cocoa powder to build a chocolate foundation. The addition of baking soda and baking powder provides lift, while the buttermilk and vegetable oil keep the cupcakes moist. The batter, mixed with warm water and vanilla extract, yields a smooth consistency, helpful for even baking. The cupcakes are baked at 325 degrees Fahrenheit until a toothpick comes out clean, indicating they are cooked through but still moist inside.
After cooling, the cupcakes are generously topped with a chocolate buttercream frosting created by creaming softened butter with cocoa powder and gradually mixing in powdered sugar and vanilla extract. This frosting adds a creamy texture and intensified chocolate taste, complementing the tender crumb of the cupcakes. The frosting is piped onto the cupcakes once they are completely cooled to maintain its shape.
This recipe yields 24 cupcakes, making it practical for parties or larger get-togethers. The cupcakes can be baked in batches if needed due to oven space. The combination of cocoa powder in both the cupcake and the frosting keeps the chocolate flavor consistent throughout each bite.
Ingredients
Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large egg
- 3/4 cup buttermilk
- 3/4 cup water warm
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Buttercream
- 1½ cups butter softened
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
- Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
- Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 257mg | 11% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 385IU | 8% |
| Calcium | 28mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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