What is the best cocoa to use?

The best cocoa to use is unsweetened cocoa powder. I personally prefer the flavor of dark cocoa powder for a more intense chocolate.

Can you make this into a cake?

Sure! Make this into a 2 layer cake with 8 inch round pans.

Can you use a different frosting?

Sure! Use any flavor frosting. This homemade chocolate buttercream complements the chocolate cupcakes well. Cream cheese frosting , Funfetti frosting , or vanilla frosting all work well.

Can you make this recipe gluten-free?

Yes. To make gluten-free chocolate cupcakes, use gluten-free flour. I highly recommend King Arthur Flour gluten-free flour.

Can you make these cupcakes ahead of time?

Sure! Make these cupcakes up to 48 hours ahead of time. Then, make the frosting the same day you are serving the cupcakes.

Chocolate Cupcakes

Description

These homemade chocolate cupcakes are incredibly rich, decadent, and intense! They feature a moist and fluffy crumb and creamy chocolate buttercream frosting. These cupcakes are great for birthdays, celebrations, holidays, and more!

Ingredients

Units Scale

For the cupcakes:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup milk
1 cup boiling water

For the chocolate buttercream frosting:

1 cup unsalted butter, softened
3 to 4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk (add more if needed)
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the egg mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Stir in the boiling water until the batter is smooth. The batter will be thin.
Pour the batter into the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Then, make the chocolate buttercream frosting. In a large mixing bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar and cocoa powder, about 1 cup at a time, mixing well after each addition.
Add the milk, one tablespoon at a time, until the desired consistency is reached. Stir in the vanilla extract and mix until well combined.
Once the cupcakes have cooled, frost them with the chocolate buttercream frosting using a piping bag or spatula.
If desired, decorate the cupcakes with sprinkles, chocolate shavings, or any desired toppings.
Lastly, serve and enjoy these delicious Chocolate Cupcakes!

Notes

If needed, use gluten-free 1 to 1 flour instead of all-purpose flour.
Do not overmix the cupcake batter.
Fill each muffin cavity about two-thirds full.
Do not bake for too long! Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done baking.
Use a stand mixer or hand mixer for the frosting. Do not mix with a spatula by hand.
If the frosting is too thin, add more powdered sugar.
If the frosting is too thick, add slightly more milk slowly.
Only frost fully cooled cupcakes. Otherwise, the frosting will melt.
Store in an airtight container for up to 3 days.
For freezing, store the cupcakes and frosting separately if possible. Otherwise, freeze fully frosted cupcakes for up to 1 month.

Keywords: chocolate cupcakes, cupcakes, chocolate, baking, dessert, buttercream frosting