Make incredibly moist chocolate cupcakes with a rich flavor. This simple recipe delivers bakery-style results perfect for any celebration or a quick treat.
Author:oliviarosewood
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot brewed coffee
1 cup semi-sweet chocolate chips (optional, for double chocolate)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
Carefully pour in the hot water or coffee and mix on low speed until just combined. The batter will be thin. Do not overmix.
If using, gently stir in the chocolate chips.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Prepare your favorite chocolate buttercream frosting and top the cooled cupcakes.
Notes
Using hot coffee instead of hot water deepens the rich chocolate flavor without making the cupcakes taste like coffee.
For the best moist texture, measure your flour by scooping it lightly into the measuring cup and leveling it off, rather than scooping directly from the bag.
This recipe makes 12 standard cupcakes. Double the recipe for 24 servings.