Description

These homemade chocolate cupcakes are incredibly moist, rich, and easy to make. With simple ingredients and foolproof instructions, you’ll have bakery-quality cupcakes ready in under 30 minutes. Perfect for birthdays, celebrations, or any time you need a chocolate fix!

Ingredients

Dry Ingredients:

3/4 cup (94g) all-purpose flour (spooned & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
1 teaspoon espresso powder or instant espresso
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature

For Topping:

Chocolate buttercream
Sprinkles for decorating

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and line a second pan with 2 liners. This recipe makes about 14 cupcakes, so you’ll need a little extra space!

Step 2: Mix the Dry Ingredients

Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make sure there are no lumps of cocoa powder hiding in there! Set this bowl aside.

Step 3: Combine the Wet Ingredients

In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until the mixture is completely smooth and the sugars have dissolved. This should take about a minute of good whisking.

Step 4: Bring It All Together

Here’s where the magic happens! Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Now add the remaining wet ingredients and buttermilk. Stir until just combined, but don’t overmix! A few small lumps are perfectly fine. The batter will be thin and pourable, which is exactly what we want.

Step 5: Fill Those Liners

This is SO important: Fill the cupcake liners ONLY HALFWAY. I know it’s tempting to fill them more, but trust me on this! Filling too full causes overflow, those mushroom-shaped tops, or worst of all, sinking centers. Halfway is the sweet spot for perfectly domed cupcakes.

Step 6: Bake to Perfection

Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 18 minutes—ovens vary! The tops should spring back when lightly touched.

Step 7: Cool Completely

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This is crucial before frosting—if they’re even slightly warm, your buttercream will melt into a puddle!

Step 8: Frost and Decorate

Once completely cool, frost with chocolate buttercream using an icing knife for a rustic look or a piping tip for those beautiful bakery-style swirls.

Notes

Don’t skip the espresso powder! Even if you don’t like coffee, trust me on this. It makes the chocolate taste MORE chocolatey, not coffee-flavored.
Use an ice cream scoop to fill the liners evenly. A medium cookie scoop is perfect for getting the same amount of batter in each cup.
Avoid overmixing at all costs. Overmixed batter creates tough, dense cupcakes. Mix just until you don’t see dry flour anymore.
The toothpick test is your friend. Insert it in the center of a cupcake—if it comes out with wet batter, keep baking. Moist crumbs are fine!
Natural vs. Dutch-process cocoa: This recipe is designed for natural cocoa powder. Dutch-process can be substituted, but adjust the leavening agents accordingly.

Prep Time: 15 minutes
Cook Time: 18-21 minutes
Category: Dessert
Method: Baking
Cuisine: American