Chocolate Cupcakes with Buttercream Frosting
These tender cupcakes have a deep chocolate flavor and the perfect cupcake texture — light, springy, and happy to let go of the wrapper. Paired with our buttercream frosting, they're easy to dress up for any theme or occasion.
Servings: 24
Calories: 176kcal
Ingredients
For the cupcakes
- 2 cups (400 grams) sugar
- 1 ¾ cups (210 grams) all-purpose flour
- ¾ cup (64 grams) Dutch-processed cocoa
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs
- 1 cup (237 ml) whole milk
- ½ cup (118 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (237 ml) boiling water
For the frosting
Instructions
- Preheat oven to 350°F. Line two standard muffin tins with 24 decorative paper liners to match your theme.
- In the bowl of a stand mixer fitted with the paddle or a large mixing bowl with electric beaters, mix sugar, flour, cocoa, baking powder, baking soda, and salt on low speed until well combined.
- Add eggs, milk, oil and vanilla extract. Mix on medium speed until batter is smooth.
- Pour in boiling water and carefully mix on low until just incorporated.
- Divide batter among muffin cups.
- Bake cupcakes for about 18 minutes, until a tester comes out clean.
- Cool completely on a wire rack before frosting.
Notes
- Dutch-process cocoa powder is processed with alkali. The higher pH makes it react differently in batter than regular cocoa powder, so don't swap one for the other. It shouldn't be too hard to find, but if you can't get it locally, you can order it on Amazon.
- Safflower oil is my neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- Whole milk produces beautifully tender and moist cupcakes. If you'd like to make this recipe dairy-free, it's okay to substitute your favorite plant-based milk. Unsweetened soy milk (especially Silk brand) works very well in baking.
- The water doesn't need to be at an actual boil, but do ensure it's very hot. Among other functions, it helps to develop the flavor of the cocoa.
- Once cooled, the cupcakes themselves do well in an airtight container at room temperature for about three days or in the fridge for up to a week. Or you can wrap them well in plastic wrap and then foil and freeze them for later use, up to about three months. You can make the frosting up to a week in advance and store in an airtight container in the fridge (or right in the piping bag if you plan to pipe). I don't recommend freezing the frosting. I like to store any leftover frosted cupcakes in an airtight container in the fridge and bring to room temperature before serving.
- Cupcake batter adapted from the fabulous Maria at Two Peas and their Pod.
Nutrition
Calories: 176kcal | Carbohydrates: 25.9g | Protein: 2.3g | Fat: 8g | Fiber: 1.1g