I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.
I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.
And trust me when I tell you, I have finally found my favorite version to share with you.
This is it!
This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.
Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.
These cupcakes pair well with all kinds of different flavors;
But chocolate on chocolate is my favorite way to go.
This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…
Its dark, creamy and o’so dreamy.
This frosting will BLOW. YOUR. MIND.
The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.
Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.
Overfilling will lead to overflowing of the batter and result in flat mushroom tops.
Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner
If you want the perfectly risen cupcake…2/3 is the way to go!
Everyone should have a classic chocolate cupcake recipe in their life.
This is mine.
Hope you love it as much as I do.
If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket
I love to see all your creations 🙂
Chocolate Cupcakes with Chocolate Frosting
Prep Time: 5 minutes Yields: 12 cupcakes
Cook Time: 15 to 18 minutes
3/4 cup flour
3/4 cup granulated sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornflour, leveled
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature1
1/4 cup hot coffee2
3 Tablespoon oil
1 egg, at room temperature
1 teaspoon vanilla extract
6 tablespoons (90g) butter, softened to room temperature
2 and 1/2 cup icing’ sugar
2/3 cup cocoa powder
1 teaspoons vanilla extract
4-6 Tablespoons milk
For the cupcakes: Preheat oven to 180 degrees C.