Best Homemade Chocolate Cupcakes
Ingredients (makes 12 cupcakes)
For the chocolate cupcakes:
¾ cup (95g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 large eggs
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
⅓ cup (80ml) vegetable oil (or melted butter)
2 tsp vanilla extract
½ cup (120ml) buttermilk (or milk + 1½ tsp vinegar or lemon juice)
½ cup (120ml) hot coffee or hot water (enhances the chocolate flavor)
For the chocolate buttercream frosting:
¾ cup (170g) unsalted butter, softened
2⅔ cups (320g) powdered sugar
½ cup (45g) unsweetened cocoa powder
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt
🔪 Instructions
1. Make the cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Add buttermilk and whisk again.
Stir in the dry ingredients until combined.
Carefully mix in hot coffee or water until smooth (batter will be thin).
Fill cupcake liners about ⅔ full.
Bake for 18–20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Cool completely before frosting.
2. Make the frosting:
Beat butter until creamy and smooth (about 2 minutes).
Sift together powdered sugar and cocoa powder, then gradually add to the butter.
Add vanilla, salt, and milk as needed for consistency.
Beat for 2–3 more minutes until light and fluffy.
3. Decorate:
Pipe or spread the frosting on completely cooled cupcakes.
Optional: Top with chocolate chips, sprinkles, or shaved chocolate.