Description
Moist, rich chocolate cupcakes topped with a fluffy, indulgent chocolate frosting—perfect for any celebration or chocolate craving.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3/4 cup Dutch-processed cocoa powder
- 3–4 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 1/4 tsp salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Sift together flour, sugar, salt, baking soda, and cocoa powder in a large bowl.
- Add eggs, vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
- Gradually add hot coffee, stirring until the batter is glossy and well combined.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Add heavy cream, vanilla extract, and salt. Beat until light and fluffy.
- Frost cooled cupcakes using a piping bag or spatula.
Notes
- Add chocolate chips to the batter for more richness.
- Swirl with peanut butter frosting for variation.
- Top with sprinkles, shavings, or ganache.
- Espresso can replace coffee for a bolder flavor.
- Make mini cupcakes for party-size treats.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg