Chocolate Cupcakes
Indulge in the rich, decadent flavor of these classic chocolate cupcakes. Perfect for beginners and experienced bakers alike, this recipe delivers moist, tender cupcakes with a delightful chocolate taste.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cupcake pan
- Cupcake liners
- Whisk
- Rubber spatula
- Toothpick
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: to 350°F (175°C). Line a cupcake pan with paper liners.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients: In a medium bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brewed coffee instead of water.
To make these cupcakes vegan, substitute the eggs with an egg replacer and the buttermilk with plant-based milk.
Experiment with different frosting flavors, such as vanilla buttercream, chocolate ganache, or cream cheese frosting.