Chocolate Cupcake Recipe
Delicious and moist chocolate cupcakes, perfect for any occasion.
Equipment
- Muffin Pan
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk room temperature
- 0.5 cups vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
Baking Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. In a medium mixing bowl, whisk the buttermilk, oil, egg, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined and no dry streaks of flour remain. Divide the cupcake batter among the paper liners, filling each about ⅔ full.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish cooling on a wire rack. Frost the cupcakes as desired.
Notes
Try using high-quality olive oil in place of vegetable oil for added flavor. Start with room temperature ingredients for best results, and consider swapping out half of the buttermilk for hot coffee to enhance the cocoa flavor.
Nutrition
Serving: 1cupcakeCalories: 242kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 145mgPotassium: 78mgFiber: 1gSugar: 22gVitamin A: 56IUCalcium: 30mgIron: 1mg
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