Description
These easy chocolate cupcakes are rich, moist, and topped with a luscious chocolate frosting. Perfect for birthdays, parties, or just because, they’ll satisfy every chocolate lover’s craving!
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup heavy cream (add more if needed)
- 1 tsp vanilla extract
Instructions
- Prepare the Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine sugars, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Make the Frosting: In a bowl, beat butter and cocoa powder until smooth. Gradually add powdered sugar, alternating with heavy cream, until the frosting reaches a spreadable consistency. Stir in vanilla.
- Frost and Serve: Frost the cooled cupcakes using a piping bag or spatula. Decorate with sprinkles if desired, and enjoy!
Notes
- For extra moisture, brush the cupcakes with simple syrup before frosting.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 kcal
- Sugar: 26g
- Fat: 14g
- Carbohydrates: 36g
- Protein: 3g