Rich, moist, and deeply chocolatey, these cupcakes are the ultimate treat for chocolate lovers. Whether topped with silky chocolate buttercream or enjoyed plain, they’re always a hit!

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🧁 Ingredients

For the Chocolate Cupcakes:

• ¾ cup (95g) all-purpose flour

• ½ cup (40g) unsweetened cocoa powder (preferably Dutch-processed)

• ¾ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 2 large eggs

• ½ cup (100g) granulated sugar

• ½ cup (100g) brown sugar, packed

• ⅓ cup (80ml) vegetable oil

• ½ cup (120ml) buttermilk (or ½ cup milk + 1 tsp vinegar, let sit 5 min)

• 1 tsp vanilla extract

• ½ cup (120ml) hot water or hot brewed coffee (enhances chocolate flavor)

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👩‍🍳 Instructions

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

• In a medium bowl, sift together:

  • Flour, cocoa powder, baking soda, baking powder, and salt.

• Set aside.

Step 3: Mix Wet Ingredients

• In a large bowl, whisk together:

  • Eggs, granulated sugar, brown sugar, and oil until well combined.

• Add buttermilk and vanilla extract, whisk until smooth.

Step 4: Combine Batter

• Gradually add the dry ingredients to the wet, stirring until just incorporated.

• Pour in the hot water or coffee and mix gently.

  Note: Batter will be thin—that’s normal!

Step 5: Bake

• Divide the batter evenly among the cupcake liners (fill about ¾ full).

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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🍫 Optional: Chocolate Buttercream Frosting

Ingredients:

• ¾ cup (170g) unsalted butter, softened

• 2½ cups (300g) powdered sugar, sifted

• ½ cup (40g) unsweetened cocoa powder

• ¼ cup (60ml) heavy cream or milk (adjust for desired texture)

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Beat butter until light and creamy (about 2–3 minutes).

2. Add cocoa powder, beat until smooth.

3. Gradually beat in powdered sugar, alternating with cream, until smooth and fluffy.

4. Mix in vanilla and salt. Beat for another minute for extra fluff.

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🎉 Serving & Storage Tips

• Best enjoyed at room temperature.

• Store cupcakes in an airtight container at room temp for up to 2 days, or refrigerated for up to 5 days (bring to room temp before serving).

• Frosted cupcakes can also be frozen for up to 1 month.