Chocolate Cupcakes Recipe

Yields: 12-14 cupcakes
Prep Time: 20 minutes
Bake Time: 18-22 minutes


Dry Ingredients

  • 1 3/4 cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch process or natural)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) vegetable or canola oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (see note for substitute)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) hot coffee or boiling water (optional, for deeper flavor)



  • Preheat the oven to 350°F (177°C).
  • Line a 12-cup muffin pan with cupcake liners.

Combine Dry Ingredients:

  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until completely mixed.

Combine Wet Ingredients:

  • In a separate medium bowl, whisk together the melted butter, oil, eggs, buttermilk, and vanilla extract until well combined.

Make the Batter:

  • Gradually add the wet ingredients to the dry ingredients, mixing on low speed or gently by hand until just combined (don’t overmix).
  • If using coffee or water for a richer flavor, stir it in now.

Fill and Bake:

  • Fill each cupcake liner about 2/3 of the way full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs.

Cool and Frost:

  • Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, frost with your favorite chocolate frosting (recipe below, if needed).

Buttermilk Substitute:

  • If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using.

Chocolate Frosting suggestion:

  • 1 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1/4 cup (60ml) milk or cream
  • 1 teaspoon vanilla extract

Frosting Instructions:

  • In a large bowl, beat the butter until fluffy.
  • Gradually add the powdered sugar and cocoa powder, alternating with milk, until well combined.
  • Beat in the vanilla extract.


  • For the richest chocolate flavor, consider using Dutch-process cocoa powder.
  • Use room-temperature ingredients to help the batter mix easily and evenly.
  • Don’t overmix the batter, as it can lead to tough cupcakes.
  • You can adjust the amount of sugar if you like your cupcakes less sweet.

Enjoy your delicious homemade chocolate cupcakes!


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