Description

These Chocolate Cupcakes are soft, moist, and loaded with chocolate flavor. Made with simple ingredients like cocoa, buttermilk, and coffee, they’re perfect for any celebration or as an everyday treat.

Ingredients

Scale

1 cup (125g) all-purpose flour, spooned & leveled, if not weighed
1/2 cup (45g) unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (200g) granulated sugar
1/4 cup (60ml) vegetable oil
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk, room temperature
1/3 cup (80ml) freshly brewed coffee, or boiling water
1 cup (226g) unsalted butter, softened to room temperature
3.5-4.5 cups (385-495g) powdered sugar, sifted and divided
2 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup (68g) unsweetened cocoa powder, sifted
3-4 tablespoons (45-60 ml) whipping cream, or milk

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Instructions

Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
Whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl.
In another bowl, combine vegetable oil, egg, vanilla extract, and buttermilk until smooth.
Make a well in the dry mixture and pour in the wet ingredients. Gently mix to combine.
Stir in freshly brewed coffee until the batter is smooth.
Fill each muffin cup about halfway with batter, yielding 11-12 cupcakes.
Bake for 16-20 minutes, or until a toothpick comes out clean when inserted in the center.
Allow the cupcakes to cool in the pan for 10-20 minutes before transferring them to a wire rack to cool completely.

Notes

Feel free to substitute brewed coffee with boiling water if needed.
For fluffier cupcakes, let the eggs and buttermilk sit at room temperature before use.
Use quality cocoa powder for best flavor.

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 19g
Sodium: 200mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg