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–+ servings
Chocolate Cupcakes

Irresistibly Moist Chocolate Cupcakes: A Sweet Delight

Indulge in these Chocolate Cupcakes, a delightful treat perfect for any occasion with rich flavors and a moist texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups All-Purpose Flour Can use gluten-free baking flour for a gluten-free version
  • 1 cup Granulated Sugar No substitutions needed
  • ¾ cup Cocoa Powder Dutch-process cocoa preferred
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 large Large Eggs Room temperature for best results
  • 1 cup Buttermilk Use milk mixed with vinegar as a substitute
  • ½ cup Vegetable Oil No substitutes necessary
  • 1 cup Hot Coffee Hot water can be used instead
For the Fudgy Buttercream Frosting
  • 1 cup Unsalted Butter Softened to room temperature
  • 3 ½ cups Powdered Sugar No substitutions needed
  • ¼ cup Heavy Cream Ensure it's fresh
  • ½ cup Chocolate Sprinkles Optional decoration

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Measuring Cups
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract. Pour into the dry ingredients and stir gently to combine.
  4. Gradually add the hot coffee to the batter while whisking until smooth and thin.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes. A toothpick should come out clean.
  6. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, then mix in the heavy cream until fluffy.
  8. Frost the cooled cupcakes and sprinkle with chocolate sprinkles if desired.

Nutrition

Serving: 1cupcakeCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1.5mg

Notes

Allow cupcakes to cool completely before frosting to avoid melting. Spoon and level flour for best results.

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