Description
Indulgent chocolate cupcakes whisper sweet promises of pure delight, blending rich cocoa with velvety textures. Delicate crumbs melt on your palate, inviting you to savor each heavenly bite of this irresistible dessert.
Ingredients
Scale
- 1 cup (240 ml) granulated sugar
- 1 cup (120 g) all-purpose flour
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk (or ½ cup milk + ½ tsp vinegar)
- ½ cup (120 ml) hot water or brewed coffee (enhances chocolate flavor)
- ⅓ cup (35 g) unsweetened cocoa powder
- 1 large egg
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- ⅓ cup (35 g) unsweetened cocoa powder
- 2–3 tbsps milk
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preparation: Warm the oven to 350F (175C) and arrange cupcake liners in a 12-cup muffin pan.
- Batter Creation: Combine dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt) in a large mixing bowl, whisking thoroughly to ensure even distribution.
- Liquid Integration: Pour in buttermilk, oil, egg, and vanilla extract. Blend until the mixture achieves a smooth, consistent texture.
- Moisture Enhancement: Gently incorporate hot water or coffee into the batter, which will naturally thin the mixture.
- Filling and Baking: Distribute batter evenly into cupcake liners, filling each approximately two-thirds full. Place in preheated oven and bake for 18-20 minutes, checking doneness with a toothpick inserted into the center.
- Cooling Process: Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Frosting Preparation: Cream butter until smooth, then gradually mix in cocoa powder, powdered sugar, milk, vanilla, and salt. Whip until the frosting becomes light and airy, adjusting milk quantity for desired consistency.
- Finishing Touch: Once cupcakes have cooled completely, generously spread chocolate buttercream or preferred topping. Optionally garnish with sprinkles or chocolate shavings for added visual appeal.
Notes
- The batter will appear thin, which is perfectly normal. Do not panic or add extra flour, as this ensures a moist and tender cupcake texture.
- Use hot water or coffee at the right temperature to enhance chocolate flavor without compromising batter structure. Lukewarm liquid works best for smooth mixing.
- Check cupcakes at 18 minutes to avoid dry results. Every oven varies, so watch closely and use the toothpick test for perfectly moist cupcakes.
- Substitute buttermilk with plant-based milk and egg with mashed banana for vegan version. Use gluten-free flour blend for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg