Chocolate Cupcakes
These moist and delicious chocolate cupcakes are perfect for any occasion! Made with simple ingredients and easy to follow instructions, you'll be enjoying these in no time.
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcakes
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting (optional)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 cup milk
- 1 teaspoon vanilla extract
Instructions
Get Started
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the Batter
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add boiling water and mix until combined. The batter will be thin.
Bake the Cupcakes
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frost the Cupcakes (optional)
- In a large bowl, beat butter until smooth. Gradually add powdered sugar and cocoa powder, alternating with milk, until combined.
- Stir in vanilla extract. Beat until light and fluffy.
- Frost cooled cupcakes and enjoy!
Notes
These cupcakes are best enjoyed the same day, but can be stored in an airtight container at room temperature for up to 2 days.