Description

Get ready to fall in love with the ultimate treat—The Best Chocolate Cupcakes. Perfectly moist, rich in cocoa flavor, and topped with a cloud of silky chocolate buttercream, these cupcakes are a must-have in your collection of go-to dessert recipes. Whether you’re searching for easy dessert ideas, a quick party treat, or a homemade chocolate fix, this recipe delivers on flavor and simplicity. These bakery-style chocolate cupcakes are ideal for birthday celebrations, family get-togethers, or any time you’re in need of some sweet comfort. Each bite promises a luscious cocoa experience that’s both nostalgic and indulgent—dessert bliss in a wrapper.

Ingredients

For the Cupcakes:

1 cup (120g) all-purpose flour

1 cup (200g) granulated sugar

1/2 cup (45g) unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (120ml) whole milk

1/4 cup (60ml) vegetable oil

1 large egg

1 tsp vanilla extract

1/2 cup (120ml) hot water or coffee

For the Buttercream:

1 cup (226g) unsalted butter, softened

2 1/2 cups (300g) powdered sugar

1/2 cup (45g) unsweetened cocoa powder

1/4 cup (60ml) heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the milk, oil, egg, and vanilla extract.
Combine the wet ingredients with the dry ingredients until just mixed.
Stir in hot water or coffee until the batter is smooth.
Fill each cupcake liner about 2/3 full and bake for 18–22 minutes.
Cool cupcakes in pan for 5 minutes, then transfer to a wire rack.
For the frosting, beat butter until creamy, then add powdered sugar and cocoa powder gradually.
Mix in vanilla, salt, and cream, beating until fluffy.
Once cupcakes are fully cooled, frost with a piping bag or spatula.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert