The Best Chocolate Cupcake Recipe
The richest, most decadent chocolate cupcakes ever! You'll never make another chocolate cupcake again once you've had these.
Servings: 30 cupcakes
Cost: $10
Ingredients
- 3 cups (372g) all purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (40g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt not kosher, just regular table salt
- 2 cups (474ml) hot water or hot coffee (see note)
- ¾ cup (177ml) vegetable oil
- 2 tablespoons (30ml) distilled or white vinegar
- 1 teaspoon vanilla extract
- Chocolate Buttercream Frosting (or use your favorite)
Instructions
- Preheat oven to 350°F. Line cupcake pans with liners (about 30).
- Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
- Combine water, oil, vinegar, instant coffee (if using), and vanilla in a large mixing cup.
- Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together. A few lumps are okay.
- Fill cupcake liners about ⅔ full and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- While the cupcakes are cooling, make desired frosting. Frost as desired.
Video
Notes
- Hot Water Note: You can use hot coffee, hot water, or add 1 tablespoon instant coffee granules or instant espresso to the 1 cup hot water and stir.
- The original recipe in this post included this cooked frosting.
- Store unfrosted cupcakes in an airtight container in the refrigerator for up to 2 days to keep them fresh. Once frosted, store at room temperature loosely covered.
- You can also freeze unfrosted or frosted cupcakes.
- Do not use dutch process cocoa in this recipe.
Nutrition
Serving: 1cupcake | Calories: 258kcal | Carbohydrates: 94g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 148mg | Fiber: 23g | Sugar: 2g
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