Homemade Chocolate Cupcake
Deliciously moist chocolate cupcakes with a rich flavor, perfect for any occasion and easy to customize.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Consider whole wheat flour for a healthier option.
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder For intense chocolate flavor.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup vegetable oil Can also use coconut oil.
- 2 large eggs For egg-free version, use flaxseed egg.
- 1 tsp vanilla extract
- ½ cup buttermilk Substitute with almond or coconut milk if lactose intolerant.
- ½ cup boiling water Activates cocoa powder.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with paper liners.
Mixing Ingredients
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Carefully stir in the boiling water for added moisture.
Baking
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, testing with a toothpick for doneness.
- Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Frosting
- Once cooled, frost with your favorite frosting.
Notes
For best results, avoid overmixing the batter and ensure to cool completely before frosting. Consider using chocolate chips for extra texture.