Yield: 24 cupcakes
Chocolate Cupcake Recipe
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
This rich and fudgy Chocolate Cupcake is my go-to recipe for super moist and flavorful chocolate cupcakes! Topped with chocolate or vanilla buttercream frosting, the taste is incredible!
Ingredients
For the Cupcakes:
- 4 oz bittersweet chocolate squares, chopped
- ⅔ cup unsweetened cocoa powder
- 1 ½ cups hot brewed coffee
- 1 ¾ cup granulated sugar
- 1 ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup vegetable oil
- ¼ cup buttermilk
For the frosting:
- 1 cup unsalted butter, softened
- 4 ½ cups powdered sugar
- ⅓ cup milk
- ¾ cup unsweetened cocoa powder
- 3 Tablespoons chocolate syrup
Instructions
FOR THE CUPCAKES:
- Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
- In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
- Add sugar, flour, kosher salt, baking soda and baking powder. Add in vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
- The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
For the frosting:
- Beat butter in large mixing bowl for 3-5 minutes, until pale in color and fluffy. Add in powdered sugar, milk, and cocoa powder. Beat an additional 3-5 minutes until fluffy. Slowly add in chocolate syrup, beating until smooth.
- Pipe frosting onto cupcakes and enjoy!
Notes
- Use hot coffee. The warmth of the coffee helps melt the chocolate, making it easier to incorporate info the batter. If you use leftover brewed coffee, reheat it in the microwave for 1 minute before adding to the cocoa.
- Scrape the bowl: As you mix the dry ingredients into the wet, scrape down the sides and bottom of the bowl to ensure the chocolate doesn't settle.
- Buttermilk: Don't have any on hand? Use my buttermilk substitute instead!
- Use good quality chocolate. The better the cocoa and chocolate squares you use, the better the finished cupcakes will taste.
- How to tell when cupcakes are done. Some people swear by the toothpick test. I prefer to touch the tops of the cupcakes. If it bounces right back, the cupcakes are done. If it stays indented, they need a little longer.
- STORAGE: Store cupcakes at room temperature in covered container for up to 4 days. Or freeze for up to 3 months.
Nutrition Information:
Yield:
24Serving Size:
1 cupcakeAmount Per Serving: Calories: 342Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 145mgCarbohydrates: 47gFiber: 2gSugar: 36gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.