Description
This chocolate cupcake recipe delivers bakery-style cupcakes that are incredibly moist, rich, and full of deep chocolate flavor. Made with natural cocoa powder, buttermilk, and a touch of espresso powder, these cupcakes boast a tender crumb and an irresistible taste. Whether you’re baking for a birthday, holiday, or just because, this easy-to-follow recipe ensures perfect results every time. Pair them with silky chocolate buttercream or experiment with different frostings to customize the flavor. These homemade chocolate cupcakes are guaranteed to be a crowd-pleaser!
Ingredients
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Dry Ingredients:
- 1 cup (125g) all-purpose flour
- ½ cup (41g) unsweetened natural cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
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Wet Ingredients:
- 2 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ⅓ cup (80ml) vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) buttermilk, at room temperature
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For Frosting (Optional):
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (41g) cocoa powder
- ¼ cup (60ml) heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat & Prep: Preheat the oven to 350°F (177°C). Line a 12-count muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk to combine.
3. Combine Wet Ingredients: In another bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
4. Add Buttermilk: Slowly mix in the buttermilk to the wet ingredients until well incorporated.
5. Create Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to keep the cupcakes light and fluffy.
6. Fill & Bake: Spoon the batter into cupcake liners, filling each about halfway. Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack.
8. Make Frosting (Optional): Beat softened butter until creamy, then gradually add powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Mix until fluffy.
9. Frost & Serve: Once cooled, frost the cupcakes with chocolate buttercream or your favorite frosting. Enjoy!
Notes
- No buttermilk? Make a quick substitute by mixing ½ cup milk with 1 teaspoon vinegar or lemon juice. Let sit for 5 minutes before using.
- Want a deeper chocolate flavor? Add an extra ½ teaspoon of espresso powder.
- Make mini cupcakes: Fill mini liners halfway and bake at 350°F for 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 27g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chocolate cupcake recipe, Homemade chocolate cupcakes, Best chocolate cupcakes, Moist chocolate cupcakes, Easy chocolate cupcakes, Rich chocolate cupcakes, Bakery-style cupcakes