Why You’ll Love This Recipe

This chocolate cupcake recipe stands out because of its rich flavor and tender texture. The use of Dutch-processed cocoa powder enhances the chocolate notes, while instant espresso powder boosts the richness. These cupcakes are moist, thanks to buttermilk and vegetable oil, and the frosting is creamy and smooth, making them an unforgettable treat.

Ingredients

1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon instant espresso powder (optional)
1/2 cup boiling water
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.
In a bowl, whisk together cocoa powder, instant espresso, and boiling water, then set aside to cool.
In another bowl, whisk together eggs, sugar, vegetable oil, buttermilk, and vanilla extract.
Add the cooled chocolate paste to the wet ingredients and mix thoroughly.
Sift in the flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture.
Divide the batter evenly among the cupcake liners.
Bake for 18 minutes or until a toothpick inserted comes out clean. Allow cooling on a wire rack.

Servings and Timing

Servings: 12 cupcakes
Prep time: 20 minutes
Bake time: 18 minutes
Total time: 38 minutes

Variations

Vegan Cupcakes: Replace buttermilk with a plant-based milk and use egg replacements like flax eggs.
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
Chocolate Chips: Add chocolate chips to the batter for extra chocolate goodness.

Storage/Reheating

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. You can also freeze them for up to 3 months. To reheat, place them in a microwave for a few seconds or let them come to room temperature naturally.

FAQs

How can I make the cupcakes fluffier?

Make sure you don’t overmix the batter after adding the dry ingredients, as this can make them dense.

Can I use a different type of cocoa powder?

Yes, you can use natural cocoa powder, but the flavor may not be as deep and rich as with Dutch-processed cocoa.

Can I omit the espresso powder?

Yes, the espresso powder is optional, but it does enhance the chocolate flavor.

How do I make the frosting smoother?

Sift the powdered sugar and cocoa powder to avoid lumps, and gradually add milk until the frosting reaches your desired consistency.

Can I use a different type of frosting?

Yes, you can try vanilla buttercream, cream cheese frosting, or whipped cream instead.

How do I know when the cupcakes are done?

They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I make mini cupcakes?

Yes, reduce the bake time to about 12 minutes for mini cupcakes.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and frost them just before serving.

How can I decorate these cupcakes?

You can add sprinkles, chocolate curls, or fresh berries for an elegant touch.

Can I double the recipe?

Yes, you can easily double the recipe to make more cupcakes for larger gatherings.

Conclusion

These chocolate cupcakes are the perfect balance of sweetness, rich chocolate flavor, and a moist, tender crumb. Whether you’re baking for a special occasion or simply indulging in a chocolate craving, this recipe will not disappoint. Enjoy the deep, luxurious taste of these cupcakes topped with creamy chocolate buttercream!

Chocolate Cupcake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the ultimate chocolate cupcake recipe, where each bite offers rich, moist texture with a decadent chocolate flavor. Topped with creamy chocolate buttercream, these homemade cupcakes are perfect for any occasion. With simple ingredients and easy steps, these cupcakes are the ideal treat for any chocolate lover.

Author: Amy
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 12 cupcakes
Category: Dessert, Cupcakes Method: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.
In a bowl, whisk together cocoa powder, instant espresso, and boiling water. Set aside to cool.
In another bowl, whisk together eggs, sugar, vegetable oil, buttermilk, and vanilla extract.
Add the cooled chocolate paste to the wet ingredients and mix thoroughly.
Sift in the flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture.
Divide the batter evenly among the cupcake liners.
Bake for 18 minutes, or until a toothpick inserted comes out clean. Allow cooling on a wire rack.

Notes

For vegan cupcakes, replace buttermilk with plant-based milk and use egg substitutes like flax eggs.

For gluten-free cupcakes, swap the all-purpose flour with a gluten-free flour blend.

You can add chocolate chips to the batter for an extra chocolaty texture.