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Chocolate Cupcakes Recipe

Chocolate Cupcake Recipes

This easy-to-make recipe of chocolate cupcake yields moist, rich, and fluffy cupcakes using simple ingredients like buttermilk, oil, and cocoa powder. Topped with creamy chocolate buttercream, they’re perfect for any occasion. The guide includes baking tips, variations, storage info, and cost break down making it your go to recipe for delicious, fail-proof cupcakes.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour (120g)
  • 1 cup Granulated sugar (200g)
  • ½ cup Unsweetened cocoa powder (45g)
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • ½ cup Buttermilk At room temperature
  • ½ cup Vegetable oil
  • 2 Eggs At room temperature
  • 2 tsp Pure vanilla extract
  • ½ cup Hot water
For the Chocolate Buttercream Frosting:
  • 1 cup Unsalted butter Softened (230g)
  • 3½ cups Powdered sugar (440g)
  • ½ cup Unsweetened cocoa powder (45g)
  • ¼ cup Heavy cream (60ml)
  • 2 tsp Pure vanilla extract
  • Pinch - Salt To taste

Equipment

  • `1 Muffin Tin 12-cup standard size
  • 12 Cupcake Liners For easy removal and less cleanup
  • 2 Mixing bowls One for dry, one for wet ingredients
  • 1 Whisk For mixing batter
  • 1 Electric mixer Optional, for making frosting
  • 1 Measuring Cups/Spoons For accurate ingredient portions
  • 1 Cooling rack To cool cupcakes evenly
  • 1 Piping bag/spatula For frosting application

Method
 

Preparing the Cupcakes
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Combine: Slowly add the wet mixture to the dry ingredients and mix until just combined.
  5. Add hot water: Stir in the hot water. The batter will be thin — that’s normal.
  6. Fill and bake: Divide the batter evenly between the cupcake liners, filling about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Making the Chocolate Buttercream Frosting
  1. Cream butter: In a large bowl, beat the softened butter until smooth and fluffy.
  2. Add sugar & cocoa: Gradually add powdered sugar and cocoa powder. Mix until well combined.
  3. Add cream & vanilla: Pour in the heavy cream and vanilla extract. Beat on high for about 3 minutes until light and fluffy.
  4. Frost cupcakes: Once cupcakes are completely cooled, frost using a piping bag or spatula.

Notes

  • Use room temperature ingredients (like eggs and buttermilk) for smoother mixing and a better texture.
  • Don’t overmix the batter this keeps the cupcakes light and fluffy.
  • High quality cocoa powder makes a noticeable difference in flavor depth.
  • The batter will be thin after adding hot water that’s expected and helps create a moist crumb.
  • Let cupcakes cool completely before frosting to avoid melting the buttercream.