Chocolate Cupcakes Recipe
Super moist and rich chocolate cupcakes recipe made with oil, buttermilk, and cocoa powder for the perfect bakery-style flavor at home.
Print Pin Servings: 12 cupcakes
Calories: 320kcal
Cost: $7
Equipment
- 1 Muffin tin Standard 12-cup
- 12 Cupcake liners Paper or reusable
- 2–3 Mixing bowls For wet and dry ingredients
- 1 Whisk Or electric mixer
- 1 set Measuring cups Dry and liquid cups
- 1 set Measuring spoons For accurate small measures
- 1 Cooling rack Helps cool cupcakes evenly
- 1 Piping bag & tips Optional, for frosting
- 1 Rubber spatula For scraping and folding
- 1 Oven mitts Safety during baking
Ingredients
For Cupcakes:
- 1 cup All-purpose flour spooned and leveled
- 1 cup Granulated sugar
- ½ cup Unsweetened cocoa powder Dutch-processed preferred
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Buttermilk room temperature
- ⅓ cup Vegetable oil
- 1 Large egg room temperature
- 1 teaspoon Vanilla extract pure
- ½ cup Hot coffee or hot water
For Chocolate Buttercream:
- 1 cup Unsalted butter softened
- 3 ½ cups Powdered sugar sifted
- ½ cup Unsweetened cocoa powder
- 3–4 tbsp Heavy cream adjust for consistency
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Preheat oven & prep tin Prep
- Mix dry ingredients
- Whisk wet ingredients
- Combine wet & dry, add coffee
- Fill liners & bake
- Cool completely on wire rack
- Make buttercream frosting
- Frost cupcakes & decorate
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 320kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 190mg | Potassium: 130mg | Fiber: 2g | Sugar: 28g | Vitamin A: 400IU | Calcium: 40mg | Iron: 1.8mg