Description
Delight in these moist and rich Chocolate Cupcakes, perfectly balanced with a blend of cocoa, melted butter, and a hint of vanilla. This recipe yields 24 delectable cupcakes with a tender crumb, topped with creamy chocolate buttercream frosting. Ideal for gatherings, celebrations, or simply satisfying your chocolate cravings.
Ingredients
Scale
Cupcake Batter
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1/2 cup milk (whole or cream)
- 1 3/4 cups all-purpose flour
Chocolate Buttercream Frosting
- Butter (amount not specified; typically 1 cup unsalted butter)
- Powdered sugar (typically 3-4 cups)
- Unsweetened cocoa powder (usually 1/2 cup)
- Vanilla extract (1 teaspoon)
- Milk or cream (2-4 tablespoons to reach desired consistency)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line 24 wells of muffin pans with paper cupcake liners and set aside to ensure easy removal and cleanup.
- Mix Cocoa Ingredients: In a medium mixing bowl, whisk together the unsweetened cocoa powder, baking soda, and salt. Carefully add the boiling water and continue whisking until the mixture is smooth and well blended. Set this aside to cool slightly.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, melted unsalted butter, vegetable oil, and vanilla extract. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time just until combined, ensuring a smooth consistency without overbeating.
- Add Cocoa Mixture and Milk: Pour the cooled cocoa mixture and the milk into the wet ingredients. Stir gently but thoroughly until just combined to maintain airiness in the batter.
- Incorporate Flour: Add the all-purpose flour gradually and stir the batter using a wooden spoon or spatula just until the flour is fully incorporated. Avoid overmixing to keep the cupcakes tender.
- Fill Muffin Pans: Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter to allow room for rising.
- Bake: Place the muffin pans in the preheated oven and bake the cupcakes for 18 to 20 minutes. They are done when a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them onto a wire cooling rack to cool completely to room temperature, preventing sogginess.
- Frost and Serve: Prepare the chocolate buttercream frosting separately. Once the cupcakes are completely cooled, spread or pipe the frosting evenly on top and serve.
Notes
- Use room temperature eggs and milk to help the batter mix more evenly.
- If using cream instead of milk, expect a richer texture.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
