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Chocolate Cupcakes
5.0 (5241 reviews)
This chocolate cupcake recipe is simple and delicious, made moist by the inclusion of both butter and oil and a splash of buttermilk. Start making these cupcakes now, and you'll have dessert for a crowd ready to frost in less than an hour, whether you're hosting a birthday party, bake sale, or just need a quick treat.
Total Time45
Servings?
2349
Caloriesper servingNutrition Information
2349
Calories
110 g
Fat
317 g
Carbs
28 g
Protein
9 g
Fiber
204 g
Sugar
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- 1Gather the ingredients.
- 2Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
- 3In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
- 4In a large bowl, sift the flour with the sugar, cocoa powder, baking soda, and salt.
- 5Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
- 6Pour the batter into the lined muffin tins, filling them about three-fourths full.
- 7Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
- 8Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting or White Buttercream Frosting .)