Best Chocolate Cupcakes Recipe

If you like light, fluffy and moist cupcakes, then this is the best chocolate cupcakes recipe for you. The light and airy texture comes from using cocoa powder with oil and water. And, these cupcakes are not overly sweet, so you can enjoy them with or without frosting.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I cannot believe I have not yet shared this chocolate cupcake recipe with you. In fact, recently I took these chocolate cupcakes along with vanilla cupcakes over to friends who asked me for the recipe. Only then, did I realize I have not yet shared these two recipes with you. So, without further delay, I'm sharing it today.

About this recipe

It's not a one-bowl chocolate cupcake recipe, nor is it the classic cream, butter and sugar kinda chocolate cupcake recipe. Since, this one has oil and water. Yes, the oil combined with water makes for a light and airy cupcake.

However, there is one issue with this chocolate or vanilla cupcakes; because they are very light and airy one cupcake is usually never enough. It's like a bite and the cupcake is over. So, make sure there are enough for a second helping for everyone.

Also, the frosting I have used on these cupcakes is my chocolate buttercream frosting, which uses real chocolate and takes only 5 minutes to make.

Having said that, these cupcakes are delicious with just about any frosting. And yet, I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

• Velvet American buttercream
• Vanilla buttercream (eggless)
• Swiss Meringue or Italian Meringue
• French Buttercream and German buttercream 
• Whipped cream buttercream frosting

Ingredients and substitutes

• Flour - I use regular all-purpose flour, plain flour (maida) for most of my cakes and cupcakes. Since it is typically available and in most households.
• Canola oil - Any cooking oil will work as long as it has no flavor. That way it won't affect the flavor of the cupcakes. For example, olive oil has a strong olive oil smell, which we definitely don't want.
• Brown sugar - The molasses in the brown sugar contributes to the soft texture as well as a rich flavor.
• Eggs - We have only two eggs in this recipe, so make it two good large eggs.
• Buttermilk - You can make buttermilk at home and it takes just five minutes - here's how to make homemade buttermilk in 5 mins.
• Hot water - This melts the cocoa powder and gives this cake that deep color when baked. It also makes the cake texture lighter, which works perfectly for dessert-style cakes.

Step by step instructions

Cupcakes

• Preheat the oven at 160 C / 325 F. Line a muffin pan with cupcake liners
• Dry ingredients - Combine flour, cocoa powder, baking powder, baking soda, and salt.
• In the bowl of a stand mixer with the whisk attachment, whip the egg. Gradually add the sugar and whip until light and fluffy.
  Tip - adding the sugar gradually to the eggs will prevent the eggs from breaking down.
• Next, gradually add the oil, followed by the buttermilk, water, and vanilla extract.
  Tip - the oil and water ensure a nice moist, light, and airy cupcake.
• Lastly, add the flour mix (continue to use the whisk attachment) and combine until smooth.
  Tip - do not overmix at this point as we do not want to lose all that air we incorporated into the eggs
• Divide between 12 to 15 cupcake liners.
  Tip - Depending on the size of the eggs and how the batter is mixed you may get between 12 to 15 cupcakes.
• Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
  Tip - most cupcakes take between 20 to 22 minutes but these are light and airy so they do bake quicker.
• Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
  Tip - If you let the cupcakes sit in the pan for long the moisture will cause them to sink so remove them from the pan as soon as possible

Chocolate frosting

• Melt chocolate in the microwave or double boiler – set aside to cool.
• In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute.
  Tip - creaming the butter will give a light and airy frosting.
• Add salt, whipping cream, and vanilla extract - combine until smooth.
• Then, add the powdered sugar one cup at a time.
  Tip - cover the mixer bowl with a clean kitchen cloth to prevent a sugar cloud.
• Once all the powder sugar has been incorporated, continue to mix for 2 to 3 minutes more until you have a light and fluffy buttercream.
• Lastly, add the melted cooled chocolate to the buttercream and stir well to combine.
  Tip - the melted chocolate must be cold otherwise it will seize as soon as you add it to the buttercream. I like to add a few tablespoons of buttercream to the chocolate, combine well then add the chocolate mixture to the full batch of buttercream. Kinda like a tempering method.

Frost the cupcakes

• Put the frosting in a piping bag with a star tip or similar. Pipe a generous swirl.
• Decorate as desired.

Frequently asked questions

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