Chocolate Cupcake Recipe
Moist, soft chocolate cupcakes made with all-purpose flour, cocoa powder, buttermilk, and vegetable oil, topped with a rich chocolate frosting.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 cupcakes 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1½ cups all-purpose flour (180g)
- 1¼ cups granulated sugar (250g)
- ¼ cup unsweetened cocoa powder (25g)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk, room temperature (240ml)
- ½ cup vegetable oil (80ml)
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
- In a medium mixing bowl, whisk the buttermilk, oil, egg, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until well combined and no dry streaks of flour remain.
- Divide the cupcake batter among the paper liners, filling each about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Notes
Use room temperature ingredients for best results. Do not overmix the batter to keep cupcakes light and fluffy. You can substitute coffee for some of the buttermilk to enhance chocolate flavor.
Nutrition
- Calories: 220
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.rapidrecipes.blog/chocolate-cupcake-recipe/