Chocolate Cupcakes
Rich and moist chocolate cupcakes, perfect for any occasion and easy to frost.
Ingredients
For the Cupcake Batter
- ½ cup vegetable oil For moistness
- ¾ cup warm coffee Enhances chocolate flavor
- 1 large egg Room temperature
- 1 ½ teaspoons vanilla extract For depth of flavor
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder Not Dutch process
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
For the Chocolate Buttercream Frosting
- 1 cup softened unsalted butter Bring to room temperature
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3 tablespoons milk More as needed for consistency
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 325 degrees Fahrenheit.
- Line a 12-count muffin pan with paper cupcake liners and set aside.
- In a large bowl, whisk together the vegetable oil, warm coffee, egg, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the flour mixture to the oil mixture and whisk until fully combined.
- Scoop the batter into the prepared muffin pan, filling the cupcake liners about ⅔ full.
Baking
- Bake for 18-22 minutes, or until the centers spring back when lightly pressed.
- Cool completely before frosting with chocolate buttercream.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Allow cupcakes to cool completely before frosting.