Chocolate Cupcake Recipe
Delicious and fluffy chocolate cupcakes made with simple ingredients, perfect for any occasion.
Equipment
- Muffin pan
- mixing bowls
- whisk
- toothpick
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour 180g
- 1.25 cups granulated sugar 250g
- 0.25 cups unsweetened cocoa powder 25g
- 0.75 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk room temperature (240ml)
- 0.5 cups vegetable oil 80ml
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
Baking Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. In a medium mixing bowl, whisk the buttermilk, oil, egg, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined and no dry streaks of flour remain. Divide the cupcake batter among the paper liners, filling each about ⅔ full.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish cooling on a wire rack. Frost the cupcakes as desired.
Notes
For a richer flavor, try swapping out half of the buttermilk for hot coffee. Use high-quality olive oil instead of vegetable oil for a unique twist.
Nutrition
Serving: 1cupcakeCalories: 242kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 145mgPotassium: 78mgFiber: 1gSugar: 22gVitamin A: 56IUCalcium: 30mgIron: 1mg
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