Description
These bakery-style chocolate cupcakes are incredibly moist, rich in chocolate flavor, and topped with a smooth frosting of your choice. Perfect for celebrations or everyday treats, they’re easy to make and deliver that professional bakery quality right at home.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg, room temperature
- 1/2 cup (120ml) vegetable oil (canola or sunflower)
- 1/2 cup (120ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) hot brewed coffee or hot water
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together granulated sugar, brown sugar, egg, oil, buttermilk, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
- Slowly whisk in hot coffee or water until batter is smooth and pourable.
- Using a scoop or measuring cup, fill each cupcake liner about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Use Dutch-processed cocoa powder for a deeper, smoother chocolate flavor; natural cocoa powder can be substituted but will yield a lighter taste.
- Buttermilk adds tenderness and a slight tang; if unavailable, substitute with milk plus 1 tbsp lemon juice or vinegar.
- Vegetable oil keeps cupcakes moist and tender better than butter.
- Hot coffee or water intensifies chocolate flavor without adding coffee taste.
- Don’t overmix the batter to keep cupcakes light and fluffy.
- Recommended tools (affiliate links): silicone cupcake liners, good-quality mixing bowls, wire cooling rack, and cupcake scoop.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: chocolate cupcakes, bakery-style cupcakes, moist chocolate cupcakes, chocolate dessert, easy cupcake recipe