Ultimate Chocolate Cupcakes
Ultimate Chocolate Cupcakes
Description
These Ultimate Chocolate Cupcakes are rich, moist, and deeply chocolatey, made with cocoa powder, melted chocolate, and a touch of coffee to intensify flavor. Topped with silky chocolate buttercream, they’re perfect for any chocolate lover and ideal for birthdays, holidays, or any time you want an indulgent treat.
Ingredients
For the Cupcakes
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1 cup (125g) all-purpose flour
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1 cup (200g) granulated sugar
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½ cup (60g) unsweetened cocoa powder (preferably Dutch process)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs, room temperature
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½ cup (120ml) vegetable oil
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½ cup (120ml) buttermilk, room temperature
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½ cup (120ml) hot coffee (or hot water)
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2 tsp pure vanilla extract
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4 oz (113g) semi-sweet chocolate, melted and slightly cooled
For the Chocolate Buttercream
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1 cup (226g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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½ cup (45g) unsweetened cocoa powder
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¼ cup (60ml) heavy cream (more as needed)
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2 tsp pure vanilla extract
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Pinch of salt
Instructions
Make the Cupcakes
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Preheat Oven & Prep Pan – Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
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Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Combine Wet Ingredients – In a medium bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.
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Mix Wet & Dry – Pour wet ingredients into the dry ingredients and stir until just combined.
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Add Coffee & Melted Chocolate – Stir in the hot coffee and melted chocolate until smooth. Batter will be thin.
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Fill & Bake – Divide batter evenly among cupcake liners (about ⅔ full). Bake 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool Completely – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Buttercream
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Beat Butter – In a large mixing bowl, beat butter with a mixer on medium speed until creamy, about 2 minutes.
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Add Dry Ingredients – Add powdered sugar, cocoa powder, vanilla, and salt. Beat on low until combined.
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Add Cream – Pour in heavy cream and beat on high for 3–4 minutes until light and fluffy. Adjust consistency with more cream if needed.
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Frost Cupcakes – Transfer buttercream to a piping bag fitted with a large star tip and frost cooled cupcakes.
Equipment
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Mixing bowls (large, medium, small)
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Whisk
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Electric mixer (hand or stand)
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Measuring cups and spoons
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Rubber spatula
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Muffin/cupcake pan
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Cupcake liners
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Cooling rack
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Piping bag & tip (optional for decorating)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 12 cupcakes
Ultimate Chocolate Cupcakes
Equipment
- Mixing bowls (large, medium, small)
- Whisk
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Muffin/cupcake pan
- Cupcake liners
- Cooling rack
- Piping bag & tip (optional for decorating)
Ingredients
- For the Cupcakes
- 1 cup 125g all-purpose flour
- 1 cup 200g granulated sugar
- ½ cup 60g unsweetened cocoa powder (preferably Dutch process)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup 120ml vegetable oil
- ½ cup 120ml buttermilk, room temperature
- ½ cup 120ml hot coffee (or hot water)
- 2 tsp pure vanilla extract
- 4 oz 113g semi-sweet chocolate, melted and slightly cooled
- For the Chocolate Buttercream
- 1 cup 226g unsalted butter, softened
- 3 cups 360g powdered sugar, sifted
- ½ cup 45g unsweetened cocoa powder
- ¼ cup 60ml heavy cream (more as needed)
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
- Make the Cupcakes
- Preheat Oven & Prep Pan – Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients – In a medium bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.
- Mix Wet & Dry – Pour wet ingredients into the dry ingredients and stir until just combined.
- Add Coffee & Melted Chocolate – Stir in the hot coffee and melted chocolate until smooth. Batter will be thin.
- Fill & Bake – Divide batter evenly among cupcake liners (about ⅔ full). Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool Completely – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Buttercream
- Beat Butter – In a large mixing bowl, beat butter with a mixer on medium speed until creamy, about 2 minutes.
- Add Dry Ingredients – Add powdered sugar, cocoa powder, vanilla, and salt. Beat on low until combined.
- Add Cream – Pour in heavy cream and beat on high for 3–4 minutes until light and fluffy. Adjust consistency with more cream if needed.
- Frost Cupcakes – Transfer buttercream to a piping bag fitted with a large star tip and frost cooled cupcakes.
10 FAQs About Ultimate Chocolate Cupcakes
1. Can I use regular cocoa powder instead of Dutch-process?
Yes, but Dutch-process cocoa gives a richer, deeper flavor. If using regular cocoa, you might notice a slightly lighter chocolate taste.
2. Can I substitute buttermilk?
Yes. Mix ½ cup milk with ½ tablespoon vinegar or lemon juice, let sit 5 minutes, then use in place of buttermilk.
3. Do I have to use hot coffee?
No, you can use hot water instead. The coffee simply enhances the chocolate flavor without tasting like coffee.
4. Can I make these cupcakes without melted chocolate?
Yes, but they will be less rich. You can replace it with an extra ¼ cup cocoa powder.
5. Can I make these cupcakes gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly.
6. Can I make them ahead of time?
Yes, bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container at room temperature. Frost before serving.
7. Can I double this recipe?
Yes, simply double all ingredients and bake in two muffin pans.
8. Can I use this recipe for a cake instead of cupcakes?
Yes, bake in an 8-inch round cake pan for 28–32 minutes.
9. How do I make the buttercream more chocolatey?
Add 2–3 tablespoons of melted chocolate to the frosting while beating.
10. How do I make them look bakery-style?
Use a large open star piping tip and swirl the frosting high. Garnish with chocolate shavings or sprinkles.
How To Store Ultimate Chocolate Cupcakes
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Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days. Frosted cupcakes can stay at room temp for up to 1 day if your kitchen is cool.
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Refrigerator: Store frosted cupcakes in an airtight container for up to 5 days. Let them come to room temperature before serving for the best texture.
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Freezer: Freeze unfrosted cupcakes individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then frost.
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Frosting Only: Chocolate buttercream can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. Beat again before using.
