Chocolate Cupcakes

Rich and fluffy chocolate cupcakes with a deep cocoa flavor, perfect for any occasion. Moist, airy, and simple to make.

Info

• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Servings: 12 standard cupcakes

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Ingredients

• Cake flour – 1¾ cups (220g)
• Cocoa powder (unsweetened) – ¼ cup (30g), sifted
• Baking powder – 1½ tsp
• Salt – 1 tsp
• Unsalted butter – 150g (cold to room temp)
• Cooking oil – 2 tbsp
• Sugar – 150g + 3 tbsp (adjust to taste)
• Eggs – 3 large, room temperature
• Vanilla extract – 2 tsp
• Buttermilk – 160ml, room temperature
• (Optional): 1 tsp espresso powder

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Procedure

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tray with liners.
2. In a bowl, whisk together flour, cocoa, baking powder, salt, and espresso powder.
3. In another bowl, beat butter and oil until creamy. Add sugar and beat until fluffy.
4. Add eggs one at a time, mixing well. Add vanilla extract.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
6. Mix until smooth, but don’t overmix.
7. Fill cupcake liners 2/3 full.
8. Bake 18–22 minutes or until a toothpick comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

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Tips

• Use natural cocoa for a rich, acidic flavor.
• Don’t overbake to keep cupcakes moist.
• Top with chocolate ganache or buttercream.