Best Chocolate Cupcake Recipe
Calories: 16
Adjust Servings Here: 12 cupcakes
Description
If you like light, fluffy and moist cupcakes, then this is the best chocolate cupcake recipe you will ever make. The light and airy texture comes from using cocoa powder with oil and water. These cupcakes are not overly sweet, so you can enjoy them with or without frosting. The recipe is simple and easy so you will love making it often.
Ingredients
Cupcakes
- 160 g (1¼ cups) All-purpose flour
- 20 g (4 tbsp) Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 large Egg
- 165 g (¾ cup) Brown sugar
- 120 g (½ cup) Buttermilk
- 60 ml (¼ cup) Canola oil
- 1 tsp vanilla extract
- 60 ml (¼ cup) Hot Water
Frosting
- ½ cup (½ cup) Unsalted Butter (1 sticks), room temperature
- 250 g (2 cups) Powdered sugar
- 2 tbsp whipping cream
- 113 g (4 oz) Chocolate
- ¼ tsp Salt
- 1 tsp Vanilla extract
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.160 g All-purpose flour, 20 g Cocoa powder, 1 tsp Baking powder, ½ tsp Baking Soda, ¼ tsp Salt
- Wet ingredients - Whip the egg in the bowl of a stand mixer with the whisk attachment. Gradually add the sugar and whip until light and fluffy. Next, gradually add the oil, followed by the buttermilk, water, and vanilla extract. .1 large Egg, 165 g Brown sugar, 120 g Buttermilk, 60 ml Canola oil, 1 tsp vanilla extract, 60 ml Hot Water
- Combine - Add the flour mix to the wet ingredients and combine until smooth.
- Bake - Divide between 12 to 15 cupcake liners. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes clean.
- Cool - When baked, cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Chocolate frosting
- Cream the butter in the bowl of a stand mixer with the paddle attachment for a minute. Add salt, whipping cream, and vanilla extract - combine until smooth. Then, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated, whip for 2 to 3 minutes until you have a light and fluffy buttercream.½ cup Unsalted Butter, 250 g Powdered sugar, 2 tbsp whipping cream, 113 g Chocolate, ¼ tsp Salt, 1 tsp Vanilla extract
- Chocolate - Melt chocolate in the microwave or double boiler – set aside to cool. Add the melted and cooled chocolate to the buttercream and stir well to combine.
- Frost - Put the frosting in a piping bag with a star tip. Pipe a generous swirl. Decorate as desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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