Chocolate Cupcakes
Chocolate Cupcakes bakes into a tender dessert with balanced sweetness and a soft crumb.
About This Recipe
Chocolate Cupcakes works best when the batter or filling is handled gently.
Give cups all-purpose flour and cups granulated sugar enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓1 1/2 cups all-purpose flour
- ✓1 1/2 cups granulated sugar
- ✓3/4 cup unsweetened cocoa powder
- ✓1 1/2 teaspoons baking soda
- ✓3/4 teaspoon baking powder
- ✓3/4 teaspoon salt
- ✓2 large eggs
- ✓3/4 cup buttermilk
- ✓3/4 cup warm water
- ✓1/4 cup vegetable oil
- ✓1 teaspoon vanilla extract
- ✓1½ cups butter (softened)
- ✓3-4 cups powdered sugar
Ingredient Notes
- Chocolate: Choose chocolate or cocoa with a flavor you enjoy on its own.
- Flour: Measure lightly so the crumb stays tender.
- Butter: Use the texture called for in the recipe, whether melted or softened.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
Preheat oven to 325°F (165°C). Line muffin tins with cupcake liners. (Recipe makes 24 cupcakes; bake in batches if needed.)
- 2
In a stand mixer fitted with the paddle attachment, mix together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt on low speed until combined.
- 3
Add 2 large eggs, 3/4 cup buttermilk, 3/4 cup warm water, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Beat on medium speed until smooth, about 1–2 minutes. Scrape down the sides and bottom of the bowl as needed.
- 4
Fill each cupcake liner about ⅔ full.
- 5
Bake for 20–22 minutes, until a toothpick inserted into the center comes out clean. Remove from tins and cool completely before frosting.
- 6
To make the frosting, in a large bowl, beat 1½ cups butter (softened) with a hand mixer until light and fluffy. Add 3/4 cup unsweetened cocoa powder and 1 teaspoon vanilla extract. Beat until combined.
- 7
Gradually add 3-4 cups powdered sugar, 1 cup at a time, beating well between additions until smooth and fluffy.
- 8
Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Chocolate Cupcakes
Serve Chocolate Cupcakes with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Chocolate Cupcakes ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Chocolate Cupcakes is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 279 kcal
- Carbohydrates: 37 g
- Cholesterol: 44 mg
- Fiber: 1 g
- Protein: 2 g
- Sodium: 257 mg
- Sugar: 27 g
- Fat: 15 g
- Saturated Fat: 9 g