Classic Chocolate Cupcake Recipe: Nothing is better than a classic chocolate cake…well, a chocolate cupcake. This easy baking recipe creates a super tender and moist cupcake for any occasion. Top it with any frosting!
Plus the recipe is crazy easy, perfect for bakers of all levels. Almost all ingredients are staple baking pantry ingredients, too.
QUESTIONS WHEN MAKING CLASSIC CHOCOLATE CUPAKES
Q: Do I really need a mixer? I do not have one
A: Honestly, no. Go ahead and use two mixing bowls
Q: My cupcakes are tough and mis-shaped, what happened?
A: You overmixed! Mix until the dry ingredients are combined with the wet ingredients. Honestly, it will take only a few minutes.
Q: I need vanilla cupcakes, what do I do?
A: Make my classic white cupcake recipe
Q: How do I know once it is done?
A: Time and touch and toothpick. After about 20 minutes, test it with a toothpick or paring knife. Stick it inside one and it should come out clean once done. Touch the very top, once it is done, it should bounce back easily.
Don’t feel like cake but still want something filled with chocolate sweetness? Make these chocolate crinkle cookies or classic chocolate brownies.
Classic Chocolate Cupcake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy20
servings30
minutes20
minutes50
minutesIngredients
1 1/2 cup all purpose flour
1 1/2 cup white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup buttermilk
3/4 cup hot water
1/4 cup veg oil (or any netural oil)
1 teaspoon vanilla extract
1 tablespoon instant espresso
Directions
- In a standing kitchen mixer bowl, sift 1 1/2 cup all purpose flour, 1 1/2 cup white sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoon baking soda and 3/4 teaspoon baking powder. Set aside.
- In another medium bowl, whisk together: 2 eggs, 3/4 cup buttermilk, 3/4 cup hot warm, 1/4 cup veg oil, 1 teaspoon vanilla extract, and 1 tablespoon instant espresso powder.
- Place the dry ingredient mixing bowl on your kitchen mix. Add the wet ingredients. Mix on low speed until just combined, about 1 miunte. Stop and scrape with a spatula.
- Place cupcake liners in a muffin pan. Fill about 2/3 way full.
- Bake at 350 degrees F for 20 minutes. Don’t forget to rotate half way
- Cool completely before frosting.
Notes
- Fill the muffin tins with an ice cream scoop, easy filling!
