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Chocolate Cupcake Recipe

Easy Chocolate Cupcake Recipe

The perfect chocolate cupcake recipe that creates incredibly moist, fluffy cupcakes with rich chocolate flavor. This homemade recipe uses buttermilk and simple ingredients to deliver bakery-quality results every time. Perfect for birthdays, celebrations, or any time you crave delicious chocolate cupcakes from scratch.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups all-purpose flour 180g
  • 1¼ cups granulated sugar 250g
  • ¼ cup unsweetened cocoa powder 25g, Dutch-processed preferred
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup buttermilk 240ml, room temperature
  • ½ cup vegetable oil 80ml, or high-quality olive oil
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract

Equipment

  • 12-cup muffin pan
  • Cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wire Cooling Rack
  • Ice cream scoop (optional)

Method
 

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. Combine wet ingredients: In a medium mixing bowl, whisk together the buttermilk, oil, egg, and vanilla extract until smooth and well combined.
  4. Create the batter: Pour the wet ingredients into the dry ingredients. Whisk until just combined and no dry streaks of flour remain. Don't overmix.
  5. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Use an ice cream scoop for even distribution.
  6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Pro Tips:
  • Use room temperature ingredients for best mixing results
  • Try high-quality olive oil instead of vegetable oil for sophisticated flavor
  • Replace half the buttermilk with hot coffee to intensify chocolate taste
  • Don't overmix the batter to avoid tough cupcakes
  • Store unfrosted cupcakes in airtight containers for up to 3 days
  • Freeze cupcakes for up to 3 months wrapped individually
Frosting suggestions: These cupcakes pair beautifully with chocolate buttercream, vanilla frosting, cream cheese frosting, or peanut butter frosting.