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Chocolate Cupcakes
Our best chocolate cupcakes recipes uses buttermilk for moisture, cocoa for flavor, and oil instead of butter to make sure they'll keep until your birthday.
👥 12 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 25 min👤 Zoe Denenberg📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Line a standard 12-cup muffin pan with cupcake liners. Whisk 1 cup (200 g) granulated sugar, ¾ cup (94 g) all-purpose flour, ½ cup (42 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. baking powder, and ¼ tsp. baking soda in a medium bowl until no clumps remain.
(200 g) granulated sugar1 cup. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
2
Whisk 2 large eggs, ½ cup buttermilk, ⅓ cup vegetable oil, and 2 tsp. vanilla extract in a large bowl until smooth. Add dry ingredients and whisk to combine. Scoop batter into muffin cups, filling each two-thirds full. (You may have some batter left over.)
(200 g) granulated sugar1 cuplarge eggs2. vanilla extract2 tsp
3
Bake cupcakes until a tester inserted into the center comes out clean, 18–⏱️ 20 minutes. Transfer to a wire rack and let cool.
4
Scrape Easy Chocolate Frosting, Cream Cheese Frosting, or Vanilla Buttercream (if using) into a piping bag fitted with a star tip and pipe some frosting on top of each cupcake. (Alternatively, use a spoon or offset spatula to spread about 2 Tbsp. frosting over each cupcake, swirling decoratively as desired.) Lightly top frosting with rainbow sprinkles if desired. Do Ahead: Cupcakes can be baked 1 day ahead. Store tightly wrapped at room temperature. Frost just before serving.
(200 g) granulated sugar1 cupEasy Chocolate Frosting, Classic Cream Cheese Frosting, or Vanilla Buttercream Frosting (for decorating; optional)Rainbow sprinkles (for decorating; optional)
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