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These chocolate cupcakes are rich, moist, and deeply chocolatey, made with simple ingredients you likely already have at home. The secret to their irresistible texture is natural cocoa powder and buttermilk, which create a tender crumb. Topped with a luscious chocolate buttercream, this cupcake is perfect for birthdays, celebrations, or just a sweet treat any day of the week.
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Cuisine: American
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 3 hours, 35 minutes (includes cooling)
Servings: 12-14 cupcakes
Why You’ll Love Making It
- Easy & Beginner-Friendly – Simple steps and everyday ingredients make this foolproof.
- Rich Chocolate Flavor – A perfect balance of cocoa and sweetness for a deep, indulgent taste.
- Moist & Tender Texture – Buttermilk and oil ensure soft cupcakes every time.
- Customizable – Pair with chocolate, vanilla, or even peanut butter frosting.
- Perfect for Any Occasion – Great for parties, birthdays, or a weekend baking project.
Ingredients
- 3/4 cup (94g) all-purpose flour – Spoon and level the flour to avoid dense cupcakes.
- 1/2 cup (41g) unsweetened natural cocoa powder – Provides deep chocolate flavor. Do not use Dutch-processed cocoa.
- 1 teaspoon espresso powder or instant espresso (optional) – Enhances the chocolate taste without making it taste like coffee.
- 3/4 teaspoon baking powder – Helps the cupcakes rise.
- 1/2 teaspoon baking soda – Works with buttermilk to create a fluffy texture.
- 1/4 teaspoon salt – Balances sweetness and enhances the chocolate flavor.
- 2 large eggs, at room temperature – Helps the batter mix evenly and adds structure.
- 1/2 cup (100g) granulated sugar – Adds sweetness and helps create a light texture.
- 1/2 cup (100g) packed light brown sugar – Adds moisture and a hint of caramel flavor.
- 1/3 cup (80ml) vegetable or canola oil – Keeps the cupcakes moist. Melted coconut oil works too.
- 2 teaspoons pure vanilla extract – Enhances flavor depth.
- 1/2 cup (120ml) buttermilk, at room temperature – Creates a soft crumb and rich texture. Substitute with 1/2 cup milk + 1 1/2 teaspoons vinegar or lemon juice.
- Chocolate buttercream & sprinkles – For decorating.
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Instructions
Step 1: Prep the Oven & Pan
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. If needed, line a second pan with 2 extra liners since this recipe makes about 14 cupcakes.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Stir well to evenly distribute the leavening agents.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined. This should take about 30 seconds.
Step 4: Combine Wet & Dry Ingredients
Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk. Gently whisk for a few seconds, then repeat with the remaining wet ingredients and buttermilk. Stir until just combined—do not overmix, or the cupcakes may turn out dense. The batter will be thin, which is normal.
Step 5: Fill & Bake
Spoon the batter into the cupcake liners, filling only halfway to prevent overflow. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cupcakes
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from getting soggy.
Step 7: Frost & Decorate
Once fully cooled, frost the cupcakes with chocolate buttercream using a piping tip (such as Wilton 1M) or an offset spatula. Add sprinkles for a fun touch.
Step 8: Store & Enjoy
Store leftovers in an airtight container in the refrigerator for up to 3 days. If transporting, use a cupcake carrier to keep them secure.
FAQs
Can I use Dutch-processed cocoa powder?
No, this recipe requires natural cocoa powder because it reacts properly with the baking soda. Dutch-processed cocoa is more alkaline and won’t give the same rise.
How can I make these cupcakes dairy-free?
You can substitute buttermilk with dairy-free milk + 1 1/2 teaspoons of vinegar and use vegan butter or shortening for the frosting. The results will still be deliciously moist and chocolatey!
