Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour (125 grams), spooned & leveled
- 1/2 cup cocoa powder (45 grams), Dutch processed
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml), room temperature
- 1/3 cup coffee (80 ml), freshly brewed or boiling water
Chocolate Buttercream
- 1 cup unsalted butter (226 grams), softened to room temperature
- 3.5-4.5 cups powdered sugar (385-495 grams), sifted
- 3/4 cup cocoa powder (68 grams), sifted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3-4 tablespoons whipping cream (45-60 ml) or milk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C). Line a 12-cavity muffin pan with muffin papers to prevent sticking and ensure easy cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk until the mixture is smooth with no visible egg pieces.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Start whisking gently until the batter is about 60-70% mixed.
- Add Coffee: Carefully pour in the hot coffee or boiling water and whisk the batter until completely smooth and well combined.
- Fill Cupcake Pan: Spoon the batter into the prepared muffin pan, filling each cavity about halfway. You should have enough batter for 11 to 12 cupcakes. Avoid overfilling to prevent overflow during baking.
- Bake: Place the pan on the middle rack of the preheated oven and bake for 16-20 minutes, or until the tops feel slightly firm to the touch and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the muffin pan for 10-20 minutes before transferring them to a wire rack to cool completely.
- Make Chocolate Buttercream: Using a stand or handheld electric mixer, beat the softened butter in a large bowl until fluffy. Add 2 cups of powdered sugar, vanilla extract, and salt; beat on low speed until combined.
- Add Cocoa Powder: Sift the cocoa powder and beat it into the butter mixture on low speed to avoid lumps.
- Adjust Sweetness and Texture: Gradually add the remaining powdered sugar in half-cup increments alternating with one tablespoon of whipping cream, beating until the desired sweetness and thickness are achieved.
- Frost Cupcakes: Using a piping bag with a decorative tip (such as 1M) or a flat knife, frost the cooled cupcakes. Optionally, decorate with chocolate chips or sprinkles for added texture and visual appeal.
Notes
- The coffee enhances the chocolate flavor but can be substituted with boiling water for a milder taste.
- Make sure all wet ingredients are at room temperature for better mixing.
- Don’t overmix the batter to keep cupcakes tender and moist.
- For richer cupcakes, use Dutch-processed cocoa powder as specified.
- Beat the butter thoroughly to ensure a light and fluffy buttercream texture.
- If your frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
