Cupcakes

Chocolate Cupcakes

Name: Chocolate Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Cuisine: Dessert
Ingredients: 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup granulated sugar; 1 large egg; 1/2 cup buttermilk; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup hot coffee; 1 cup unsalted butter, softened; 2 1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 3 tbsp heavy cream; 1 tsp vanilla extract

Deeply moist chocolate cupcakes with a rich cocoa crumb, topped with billowy chocolate buttercream.

4.6 from 128 bakers

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Prep20 min

Cook18 min

Servings12 cupcakes

DifficultyEasy

Ingredients

Total time: 38 minutes

Cupcakes

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot coffee

Chocolate buttercream

1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
3 tbsp heavy cream
1 tsp vanilla extract

Instructions

1
Heat the oven to 350°F and line a 12-cup tin with liners.
2
Whisk the flour, cocoa, baking soda, baking powder, and salt together.
3
In another bowl whisk the sugar, egg, buttermilk, oil, and vanilla.
4
Combine the wet and dry, then stir in the hot coffee — the batter will be thin.
5
Divide among the liners, filling two-thirds full, and bake 16–19 minutes.
6
Cool completely.
7
Beat the butter, then add the powdered sugar and cocoa alternately with the cream and vanilla; beat fluffy.
8
Frost the cooled cupcakes.

Zoe's Tips

Hot coffee blooms the cocoa for a richer chocolate flavor — it won't taste like coffee.
A thin batter is normal and makes these extra moist.
Sift the cocoa in the frosting to avoid lumps.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

360

Calories

20 g

Fat

45 g

Carbs

35 g

Sugar

3 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.