Chocolate Cupcake Recipe
This easy homemade Chocolate Cupcake Recipe delivers moist, decadent cupcakes topped with silky frosting—perfect for birthdays, afternoon treats, or whenever you need a little sweet pick-me-up.
Ingredients
- 2 cups all-purpose flour (King Arthur works beautifully)
- ¾ cup unsweetened cocoa powder (I swear by Ghirardelli for depth)
- 1¾ tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted coconut oil for a subtle twist)
- 1 cup whole milk (or 2% plus 1 tsp lemon juice as a buttermilk swap)
- ½ cup sour cream or plain whole-milk Greek yogurt (for extra tang)
- 2 tsp pure vanilla extract
- 1 tsp instant espresso powder (optional, heightens chocolate flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners—this prevents sticking and makes cleanup a breeze.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a large bowl until evenly combined (no streaks of cocoa).
- In a separate bowl, beat eggs lightly, then whisk in sugars, oil, milk, sour cream, vanilla, and espresso until silky smooth—don’t overmix.
- Pour wet ingredients into dry, stirring gently with a silicone spatula until just combined; small streaks are okay. Overmixing can lead to tough cupcakes.
- Divide batter among liners (about ¼ cup each); tap the pan on the counter once to level. This little trick helps cupcakes rise evenly.
- Bake 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—not raw batter. Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
- Frost when fully cool using a piping bag or a butter knife. Sprinkle with sea salt, mini chocolate chips, or colored sugar for a festive touch.
Notes
• I once overwhipped the batter—result: tough crumb. Lesson learned: gentle mixing is key.
• A pinch of espresso powder truly amplifies the cocoa—trust me, it’s subtle but powerful.
• If you crave extra moisture, replace 2 tbsp milk with hot coffee for deeper flavor.
• Let cupcakes rest on the rack for at least 10 minutes; this avoids that dreaded soggy bottom.
• A pinch of espresso powder truly amplifies the cocoa—trust me, it’s subtle but powerful.
• If you crave extra moisture, replace 2 tbsp milk with hot coffee for deeper flavor.
• Let cupcakes rest on the rack for at least 10 minutes; this avoids that dreaded soggy bottom.
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