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Classic Chocolate Cupcakes

These classic chocolate cupcakes are incredibly moist, rich, and fluffy with a deep chocolate flavor. Finished with creamy chocolate buttercream, they're perfect for birthdays, holidays, parties, or whenever you're craving a homemade chocolate dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
cooling time 30 minutes
Total Time 1 hour 10 minutes
Course: cupcakes
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 cup 125g all-purpose flour
  • ½ cup 45g unsweetened cocoa powder
  • ¾ cup 150g granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup 120ml whole milk
  • ¼ cup 60ml vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup 120ml hot coffee or hot water

For the Chocolate Buttercream

  • 1 cup 227g unsalted butter, softened
  • 3 cups 360g powdered sugar
  • ½ cup 45g unsweetened cocoa powder
  • 2 –3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 12-cup muffin pan
  • Paper cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Ice cream scoop or cookie scoop
  • Cooling rack
  • Piping bag (optional)

Method
 

Make the Cupcakes
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the egg, milk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Slowly pour in the hot coffee (or hot water) while stirring. The batter will be thin.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Buttercream
  1. Beat the butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder.
  3. Mix in the vanilla extract, salt, and heavy cream until smooth and fluffy.
  4. Pipe or spread the buttercream onto the cooled cupcakes.

Notes

  • Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
  • Do not overmix the batter to keep the cupcakes soft and fluffy.
  • Allow the cupcakes to cool completely before frosting.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes freeze well for up to 3 months.