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Chocolate Cupcakes

Indulge in rich chocolate cupcakes featuring deep cocoa flavor and a soft, moist crumb, topped with a classic cocoa buttercream for an unforgettable dessert experience.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 large egg
  • ¼ cup vegetable oil
  • ½ cup milk
  • 1½ teaspoons vanilla extract
  • ½ cup boiling water
  • 1 teaspoon instant espresso powder
Frosting Ingredients
  • 3½ to 4 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 1 cup salted butter
  • 1½ teaspoons vanilla extract
  • 3 to 4 tablespoons milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together the egg, milk, oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Dissolve the instant espresso powder in the boiling water and whisk into the batter.
  6. Divide the batter among the liners, filling each about two-thirds full.
Baking
  1. Bake for 15-18 minutes, checking at 16 minutes with a toothpick; it should come out with a few moist crumbs.
  2. Let the cupcakes cool in the pan for 15 minutes before transferring to a wire rack.
Frosting
  1. Beat the softened salted butter until creamy.
  2. Gradually mix in the cocoa powder and powdered sugar until fully incorporated.
  3. Add milk a tablespoon at a time until the frosting is smooth.
Final Assembly
  1. Frost the completely cooled cupcakes with the cocoa buttercream.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted cupcakes and thaw before frosting.