Description
Indulgent chocolate cupcakes deliver pure bliss with rich cocoa and velvety frosting. Dessert enthusiasts will savor each moist, delectable bite of this irresistible sweet treat that promises pure culinary joy.
Ingredients
Scale
Cake Base Ingredients:
- 1 cup (240 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ teaspoon (2.5 ml) baking soda
- ½ teaspoon (2.5 ml) baking powder
- ¼ teaspoon (1.25 ml) salt
Liquid and Binding Ingredients:
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (120 ml) hot water or brewed coffee
Frosting Ingredients:
- ½ cup (113 g) unsalted butter, softened
- ⅓ cup (35 g) unsweetened cocoa powder
- 1 ½ cups (180 g) powdered sugar
- 2–3 tablespoons (30–45 ml) milk
- ½ teaspoon (2.5 ml) vanilla extract
- 1 pinch salt
Instructions
- Heat the oven to 350°F and prepare a muffin tin with paper liners, ensuring even spacing.
- Combine all dry ingredients in a spacious mixing bowl, whisking thoroughly to eliminate any potential lumps.
- Incorporate wet ingredients into the dry mixture, stirring until the batter achieves a smooth, uniform consistency.
- Gently fold in hot water or coffee, which will create a thin texture – this is completely intentional and crucial for the final cupcake’s moisture.
- Distribute the batter evenly among the prepared liners, filling each approximately two-thirds full to allow proper rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake.
- Allow cupcakes to rest in the pan for 5 minutes, which helps them set and prevents potential crumbling.
- Transfer cupcakes to a wire cooling rack, letting them reach room temperature completely before frosting.
- For the frosting, cream butter until smooth and fluffy, then gradually integrate remaining frosting ingredients.
- Whip the frosting until light and airy, adjusting consistency with additional milk if necessary.
- Once cupcakes are fully cooled, generously spread chocolate buttercream across the top.
- Optionally garnish with chocolate shavings or colorful sprinkles for added visual appeal and texture.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan version of these decadent cupcakes.
- Use gluten-free flour blend to make these cupcakes suitable for those with wheat sensitivities, ensuring the texture remains moist and tender.
- Coffee enhances chocolate flavor dramatically, so consider using strong brewed coffee instead of water for deeper, richer chocolate notes in your cupcakes.
- Room temperature ingredients like eggs and milk blend more smoothly, creating a more uniform batter and resulting in consistently soft, light cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg