Here’s a classic chocolate cupcake recipe that yields around 12 cupcakes:
Ingredients:
- For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar added, let sit for 5 minutes)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee (or hot water)
- For the frosting (optional):
- Your favorite chocolate frosting recipe (homemade or store-bought)
Instructions:
-
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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Dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps.
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Wet ingredients: In a separate medium bowl, whisk together the egg, buttermilk, oil, and vanilla extract until well combined.
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Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! A few lumps are okay.
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Hot coffee: Slowly add the hot coffee to the batter, mixing gently until fully incorporated. The batter will be thin due to the hot coffee, but that’s okay!
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Fill and bake: Fill the cupcake liners ¾ full of batter. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Cool: Let the cupcakes cool completely in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Frost (optional): Once the cupcakes are cool, frost them with your favorite chocolate frosting.
Enjoy your delicious homemade chocolate cupcakes!