Description

These moist and fluffy chocolate cupcakes are full of deep cocoa flavor and topped with your favorite frosting. They’re easy to make and always a crowd-pleaser—perfect for parties, celebrations, or just when you need a chocolate fix!

Ingredients

For the Chocolate Cupcakes:

1 cup all-purpose flour
1 cup granulated sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk (or milk + 1/2 tbsp vinegar)
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup hot water or hot coffee (for richer flavor)

Optional Chocolate Buttercream Frosting:

1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2-3 tablespoons milk or cream

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add wet ingredients: buttermilk, oil, egg, and vanilla. Mix until just combined.

Slowly stir in the hot water or coffee until the batter is smooth (it will be thin).

Divide batter evenly into the liners, filling each about 2/3 full.

Bake for 18–20 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, salt, and vanilla. Beat until fluffy, adding milk 1 tablespoon at a time until desired consistency is reached.

Frost cooled cupcakes and decorate as desired.

Notes

Hot coffee enhances the chocolate flavor without tasting like coffee—try it!
You can use store-bought frosting for a shortcut.
Cupcakes can be stored in an airtight container at room temp for 2 days or in the fridge for up to 5 days.