This chocolate cupcake recipe is super moist and fabulous. The buttercream frosting adds a delicious extra layer of sweetness.
This chocolate cupcake recipe is exactly what I was looking for to include in my basic cupcake recipe vault.
I've also been wanting to learn how to use an icing bag for quite some time, and finally decided to give it a go with this chocolate cupcake recipe. The chocolate cupcake recipe includes buttermilk, superfine sugar and hot coffee, all ingredients that are new to me when it comes to cupcakes.
I wanted a moist chocolate cupcake recipe, and found it. You know how sometimes cupcakes have a dry, crumbly texture? - not the case here. The buttermilk and vegetable oil help to create the super moist texture.
You know how sometimes cupcakes are uninspiring in terms of rich taste? - not the case here. The cocoa, coffee and buttermilk mix to create great depth of taste - so delicious. This is my go to chocolate cupcake recipe now.
The frosting recipe is perfect as well - I love buttercream frosting and the steps outlined in this recipe lead to a perfectly textured frosting.
Its not too sweet, and it is extra creamy. I think whipping the butter for six minutes in your stand mixer is key. The butter turns out so nice and fluffy - when mixed with the confectioner's sugar, perfection.
So, in a nutshell, if you're looking for a go to chocolate cupcake recipe from scratch, this could be it.
Enjoy.
If you enjoyed this recipe, you might also enjoy:
Vanilla Cupcake Recipe with Milk Chocolate Frosting
Chocolate Cupcakes with Vanilla Buttercream Frosting
Ingredients
- Cupcakes:
- ¾ cup all-purpose flour
- ¾ cup superfine sugar
- ½ cup dark Dutch-process cocoa powder (I used Ghiradelli Sweet Cocoa)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk, room temperature
- ⅓ cup coffee, hot
- 3 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 1 egg room temperature
- Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups confectioners' sugar, sifted
- 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
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For the cupcakes:
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Preheat oven to 360° F. Line a standard cupcake pan with cupcake liners.
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In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla. (I used a measuring cup - makes the process easier)
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Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about ¾ full).
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Bake until a wooden pick inserted into the center of the cupcake comes out with a only a few crumbs, about 18-20 minutes. (I baked for 18 minutes) Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
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For the frosting:
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In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes. (very important)
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Add confectioners' sugar, milk, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.
Recipe Notes
Adapted from Sweetapolita
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