Chocolate Cupcakes
Moist chocolate cupcakes made with cocoa, butter, and eggs, topped with chocolate buttercream frosting. Yields 24 servings.
Ingredients
Chocolate Cupcakes
- 2/3 cup unsweetened cocoa powder 55g
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 1 3/4 cups granulated sugar 350g
- 1/2 cup unsalted butter 113g, melted
- 1/3 cup vegetable oil 80ml
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 cup whole milk or cream 120ml
- 1 3/4 cups all-purpose flour 220g
Chocolate Buttercream Frosting
Instructions
Chocolate Cupcakes
Preheat Oven and Line Muffin Cups:
Heat oven to 350°F (175°C). Insert paper liners into 24 muffin cups; set aside.Whisk Cocoa Mixture:
In a medium bowl, combine cocoa powder, baking soda, and salt with a whisk. Pour in boiling water carefully and whisk until smooth. Reserve.Mix Wet Ingredients:
In a large bowl, mix sugar, melted butter, vegetable oil, and vanilla. Using an electric mixer or whisk, add eggs and egg yolks one by one, mixing just until incorporated.Combine Cocoa and Milk:
Add the cocoa mixture and milk, stirring only until combined.Fold in Flour:
Add flour and fold with a wooden spoon or spatula until no streaks remain.Fill Muffin Cups:
Divide batter among the prepared muffin cups, filling each about two-thirds full.Bake Cupcakes:
Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean.Cool Cupcakes:
Let cool in the pan for 5 minutes, then move to a wire rack and cool completely to room temperature.
Chocolate Buttercream Frosting
Frost Cupcakes:
Prepare chocolate buttercream frosting. Once cupcakes are fully cool, spread or pipe frosting on top.