Name: Chocolate Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5 cups All-purpose flour; 0.75 cups Unsweetened cocoa powder; 1.5 cups Granulated sugar; 1.5 teaspoons Baking powder; 0.75 teaspoon Baking soda; 0.75 teaspoon Salt; 1 cup Buttermilk; 0.5 cup Vegetable oil; 2 large Eggs; 2 teaspoons Vanilla extract; 1 cup Boiling water

Let’s talk about chocolate. What are some of the best chocolate cupcakes? Forget those dry, crumbly things you sometimes get at the grocery store – these are intensely thick. Chocolatey, moist, and practically melt in your mouth. Why are chocolate cakes so good? What are cupcakes? If you’re looking for a real treat, he or she can make any day happiest for you, just say so. What are some of the best chocolate cupcakes ever? I’ve been baking these for years and they are a guaranteed crowd-pleaser.

What is a chocolate cupcake?

What is a chocolate cupcake? Is it a mini chocolate cake baked in cupcake liner? What is so much more than that? Is this a single serving of pure happiness? Is it just the chocolate flavor? Is it the soft, tender crumb, the rich, decadent frosting (or glaze! ), and that little bit of pure joy you get with every single bite. What makes a good chocolate cupcake? What are some good ways to satisfy your sweet tooth? They are perfect.

Why you’ll love this recipe?

I know there are a million and one cupcake recipes out there, but trust me on this one. What makes this chocolate cupcake recipe so special?

Intense Chocolate Flavor:We’re not messing around here. I used melted chocolate and cocoa powder in this recipe. I love it! Is chocolate so rich and decadent that you can’t help but fall in love with it?
Amazingly Moist:What is the key, folks? We use a combination of buttermilk and oil to keep these cupcakes unbelievably moist. Seriously, they stay fresh longer than you’d expect. I always do this and they turn out amazing.
Super easy to make:Do not let the chocolate intensity fool you; this recipe is surprisingly simple. No fancy equipment needed. You don’t even need an electric mixer!
Budget FriendlyAll the ingredients are pantry staples, so you won’t have to break the bank to make these delicious recipes. This one is a lifesaver on busy nights.
Totally CustomizFeel free to get creative with the frosting and toppings. What’s the best way to add whipped cream to a cake?

What I love most about these are that they’re just so reliable. I’ve made them for birthdays, potlucks and even just a random Tuesday night when we needed tastiness. I know it’s not just me, but I have to make them. What is a chocolate If you love chocolate cake, you will love these cupcakes!

How do I make chocolate cupcakes?

Quick Overview

How do I make chocolate cupcakes? How do you whisk together dry ingredients, then wet ingredients and combine them. How do you keep the batter moist and not overmix? The whole process takes less than an hour, from start to finish. What are the best things to do in life?

Ingredients

What is the recipe for chocolate cupcakes?

I like to use unbleached flour, but regular flour works just fine.
34 cup unsweetened cocoa powder: Use a good quality cacao powder for the best flavor. Dutch-processed is my go-to!
1 12 cups granulated sugar: This gives the cupcakes the perfect amount of sweetness.
1 12 teaspoons baking soda: This helps the cupcakes rise and become light and fluffy.
2 teaspoons baking powder: This gives the cupcakes an extra lift.
34 teaspoon salt: Balances sweetness and enhances the chocolate flavor.
34 cup buttermilk: This adds moisture and tenderness. If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
How do I make a cupcake with canola oil?
2 large eggs: These bind the ingredients together.
1 12 teaspoons vanilla extract: Adds a touch of vanilla flavor.
34 cup boiling water: This helps to bloom the cocoa powder and intensify the chocolate flavor.
4 ounces semi-sweet chocolate, melted and cooled slightly. What makes cupcakes chocolatey?

For the Chocolate Glaze:

6 ounces semi-sweet chocolate, chopped.
12 cup heavy cream. 1 cup ice
2 tablespoons butter. 1 tablespoon vanilla
Pinch of salt

How do I follow the

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This step is super important, don’t skip it! I’ve tried baking cupcakes without liners before, and it’s always a sticky mess.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Set aside. Make sure everything is well combined. How does baking soda and baking powder are evenly distributed? for a good rise.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and salt. Set aside. I like to use room-temperature eggs because they incorporate more easily into the batter. I always do this when I make chocolate cupcakes.

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients, whisking until just combined. How do you not overmix? Overmixing develops gluten in the flour, which can result in tough cupcakes. If you’re a chocolate lover, whisk in the melted chocolate until just combined.

Step 5: Add Boiling Water

Gradually add the boiling water to the batter, whisking until smooth. The batter will be thin, but that’s okay! Hot water helps to dissolve cocoa powder and intensify the chocolate flavor.

Step 6: Fill Cupcake Liners

Fill cupcake liners about two-thirds full. I like to use an ice cream scoop to portion out the batter evenly. How do I bake cupcakes?

Step 7: Bake

Is it safe to bake for 18-20 minutes, or until a toothpick comes out clean? Keep an eye on them, as baking times can vary depending on your oven. I always rotate the muffin tin halfway through baking to ensure even browning.

Step 8: Cool & Glaze

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, you can glaze them.

To make the glaze, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate. Add the butter and salt and whisk until smooth and glossy.

Dip the tops of the cupcakes into the glaze or drizzle the glaze over the cupcakes. Let the glaze set before serving.

Step 9: Serve & Enjoy

Enjoy your amazing chocolate cupcakes! These are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to 3 days.

What to Serve It With

These chocolate cupcakes are pretty amazing on their own, but they’re even better when paired with the right accompaniments! Here are some ideas:

For a Simple Dessert: Serve with a glass of cold milk or a scoop of vanilla ice cream. My kids ask for this all the time

For a Party: Arrange the cupcakes on a tiered stand or platter. Add some fresh berries for a pop of color. I’ll add some fruit to the plate with my cake.

For a Special Occasion: Decorate the cupcakes with sprinkles, chocolate shavings, or edible glitter. Serve with a glass of champagne or sparkling cider.

For a Cozy Night In: Enjoy a cupcake with a cup of hot cocoa or tea. Add a dollop of whipped cream for extra indulgence. I tested this with almond milk and it actually made it even creamier!

I also love pairing these with coffee! The rich chocolate flavor goes perfectly with a strong cup of joe. I’ve even been known to crumble a cupcake into my coffee for an extra-chocolatey treat (don’t judge!).

Top Tips for Perfecting Your Chocolate Cupcakes

Want to make sure your chocolate cupcakes turn out perfectly every time? Here are some of my top tips:

Use Good Quality Cocoa Powder: This makes a HUGE difference in the flavor of the cupcakes. I highly recommend using Dutch-processed cocoa powder, as it has a richer, more intense chocolate flavor.
Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can result in tough cupcakes. Mix until just combined.
Use Room Temperature Ingredients: This helps the ingredients to incorporate more easily and evenly.
Measure Accurately: Baking is a science, so it’s important to measure your ingredients accurately. Use measuring cups and spoons for the best results. I bought a scale online and it is a life saver.
Don’t Overbake: Overbaked cupcakes will be dry and crumbly. Bake until a toothpick inserted into the center comes out clean.
Let Cool Completely Before Glazing: If you glaze the cupcakes while they’re still warm, the glaze will melt and run off.
Get Creative with the Glaze: Feel free to experiment with different flavors and toppings. You can add extracts, spices, or even a splash of liqueur to the glaze. I usually add extracts.

I’ve learned these tips the hard way, trust me! I’ve had my fair share of dry, crumbly, and unevenly baked cupcakes. But after years of experimenting, I’ve finally perfected this recipe, and I’m so excited to share it with you!

Storing and Reheating Tips

If you have any leftover chocolate cupcakes (which is a big “if” in my house!), here’s how to store them:

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.
Freezer: Wrap the cupcakes individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator.

If you’re glazing the cupcakes, it’s best to wait until just before serving. Glazed cupcakes don’t store as well, as the glaze can become sticky.

Reheating isn’t usually necessary, as these cupcakes are delicious at room temperature. But if you want to warm them up, you can microwave them for a few seconds.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for one that contains xanthan gum, as this will help to bind the ingredients together. The texture might be slightly different, but they’ll still be delicious! I recommend using a 1:1 replacement ratio.

Do I need to use buttermilk?

Buttermilk adds moisture and tenderness to the cupcakes, but if you don’t have it on hand, you can make a substitute. Simply add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.

Can I use a different type of chocolate?

Absolutely! You can use any type of chocolate you like, such as milk chocolate, dark chocolate, or even white chocolate. Just keep in mind that the flavor and sweetness of the cupcakes will vary depending on the type of chocolate you use.

Can I make these as a cake instead?

Yes, you can! Simply bake the batter in a 9-inch round cake pan for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can frost the cupcakes with your favorite buttercream frosting. You can also dust them with powdered sugar or top them with whipped cream and fresh berries.

Final Thoughts

So there you have it – my ultimate chocolate cupcakes recipe! I truly believe these are the best chocolate cupcakes you’ll ever taste. They’re rich, moist, and incredibly easy to make. Whether you’re baking for a special occasion or just want a little something sweet, these cupcakes are sure to hit the spot. And hey, if you loved this recipe, be sure to check out my other chocolate desserts! Happy baking, friends! I can’t wait to hear how yours turn out!