Description
Soft and rich chocolate cupcakes with a moist crumb and deep cocoa flavor, topped with a smooth and creamy chocolate frosting.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup warm water or hot coffee
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix egg, buttermilk, warm water or coffee, oil, and vanilla.
- Combine wet and dry ingredients until smooth (batter will be thin).
- Fill liners about two-thirds full.
- Bake for 18–22 minutes until a toothpick comes out with moist crumbs.
- Cool in pan briefly, then transfer to a rack to cool completely.
- Beat butter until creamy, then add powdered sugar, cocoa, cream, vanilla, and salt.
- Beat until smooth and fluffy.
- Frost cooled cupcakes and serve.
Notes
- Hot coffee enhances chocolate flavor but can be replaced with water.
- Do not overbake to keep cupcakes moist.
- Let cupcakes cool completely before frosting.
- Add chocolate chips for extra richness.
- Store in airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
