Yield: 26 cupcakes
Chocolate Cupcakes
These light, fluffy Chocolate Cupcakes are surprisingly moist, and so easy to make! Frosted with a rich chocolate buttercream and a drizzle of chocolate sauce, they’re totally irresistible.
Ingredients
- 2 cups all purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2 cups granulated sugar
- 5 oz dark chocolate, chopped
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Optional Toppings
- 1.5 batches chocolate buttercream frosting
- 1 batch chocolate sauce
- rainbow sprinkles
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Instructions
- Preheat oven to 350°F. Line two cupcake pans with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute.
- Remove from heat and add chocolate and butter, stirring occasionally, until melted. Whisk in the vegetable oil and vanilla extract.
- Quickly beat in the eggs (do this quickly so they don’t scramble) into the chocolate mixture until combined. Whisk in the dry ingredients, until smooth.
- Fill each cupcake tin with batter until the cupcake tin is filled 3/4 full.
- Bake the cupcakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out mostly dry, with just one or two crumbs clinging to it.
- Allow the cupcakes to cool completely before frosting, as desired.
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Notes
Storage: Store cupcakes in an airtight container for up to 4 days. Depending on the type of frosting, the cupcakes may need to be refrigerated. Buttercream frostings are fine at room temperature, while cream cheese frostings are best kept in the fridge.
Chocolate: Use a high-quality cocoa powder and dark chocolate for the best tasting cake. Do not rush the melting of the chocolate and sugar. Doing so may burn the ingredients and making it unusable and you will have to start over again.
Frosting: I recommend making 1.5 batches of the chocolate frosting, or cream cheese frosting, for a regular amount of icing on your cupcakes. If you like your chocolate cupcakes to have a lot of frosting, make a double batch!
Mocha Flavor: If you want your cupcakes to have a mocha flavor, add 3 tablespoons instant espresso to the cupcake batter.
Video
Nutrition
Serving: 1 cupcake without frosting, Calories: 167kcal, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 20mg, Sodium: 214mg, Potassium: 68mg, Fiber: 1g, Sugar: 17g, Vitamin A: 101IU, Calcium: 28mg, Iron: 1mg