Chocolate Cupcakes
Ingredients
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- 1 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
- 8 ounces unsalted butter – softened
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons vanilla extract
- 1/4 cup heavy cream
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the granulated sugar, all-purpose flour, 0.5 cup unsweetened cocoa powder, baking powder, baking soda, and 0.5 teaspoon fine salt until evenly combined.
3. In a medium bowl, whisk the eggs, whole milk, vegetable oil, and 2 teaspoons vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and whisk just until no dry streaks remain. Carefully add the 0.5 cup boiling water and whisk until the batter is smooth and thin.
5. Divide the batter evenly among the liners, filling each about two-thirds full.
6. Bake 18–22 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool the cupcakes in the pan for 10 minutes, then transfer to a rack to cool completely, about 45 minutes.
8. Make the frosting: In a stand mixer (or bowl with a hand mixer), beat the softened unsalted butter on medium-high until creamy and light, 2–3 minutes.
9. Reduce speed to low and add 0.5 cup unsweetened cocoa powder, the powdered sugar, and 0.25 teaspoon fine salt. Mix until mostly incorporated. Add 1.5 teaspoons vanilla extract and half of the heavy cream, then beat on medium-high until fluffy, 2–3 minutes, adding more cream as needed for a smooth, spreadable consistency.
10. Frost the completely cooled cupcakes with the chocolate buttercream. Serve at room temperature.
Chocolate cupcakes are individual chocolate cakes with a fine, tender crumb and a deep cocoa flavor, typically finished with a swirled crown of lush buttercream. The balance of sweetness and bittersweet cocoa delivers a familiar, satisfying taste that appeals across ages. Their portable size makes them perfect for celebrations, bake sales, and weeknight treats alike, with textures ranging from soft and airy to moist and plush.
Cupcakes trace their roots to early 19th-century American baking, when recipes were measured by the cup and batter was often baked in small cups or ramekins—hence the name. As muffin tins became common, the style spread, evolving into the frosted party favorite known today. Chocolate emerged as a leading flavor with the wider availability of cocoa and baking chocolate, and the modern buttercream-topped chocolate cupcake became a staple of birthdays, school events, and bakery counters across the United States and beyond.