Everyone has their favorite go-to cupcake recipes. So, after years of testing, baking, tweaking and re-baking, I have finally formulated my perfect go-to vanilla and chocolate recipes to yield 8 perfect cupcakes (or 2 dozen mini cupcakes!). My chocolate cupcakes are extremely moist, fudgy, rich and decadent. Pair it with any of my homemade FROSTING recipes for a totally gourmet treat! This is a simple one bowl method recipe and is virtually fool proof! These cupcakes are so versatile. I use them as the base for most of my fun flavored cupcake combinations. Try them out for yourself and let me know what you think.
Remember, the better quality ingredients you use, the better tasting cupcakes you will have. I highly recommend using the best cocoa powder you can find, like Valrhona or Callebaut. For the vanilla, I always use Madagascar bourbon pure vanilla extract or paste, or even seeds from half of a vanilla bean.
They couldn't be more simple. Just add the milk/egg mixture to the dry ingredients
Pour in hot water and stir.
Batter will be very thin but will rise to give you a nice puffy dome for fluffy, moist cupcakes!
Bake, cool, frost and enjoy!
Make sure to check out my list of helpful baking tips and tricks before you start. Happy Baking!
Check out baking tips, tricks & ingredient substitutions.
Yield: 8 standard or 2 dozen mini cupcakes
- 2/3 cup granulated white sugar
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/3 cup dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
- 1 large egg
- 2 1/2 tablespoons vegetable oil
- 3/4 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1/3 cup boiling water
Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.
In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.
Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.
I like to top them with a simple chocolate buttercream for a true chocolate lovers cupcake, but feel free to check out my Go-To Frosting & Filling Recipes (with flavor variations) to mix and match with your cupcakes, for your own custom, gourmet flavor combinations! This classic American Buttercream frosting recipe is one of my favorites because it is so simple and has such a light fluffy texture, I could eat it by the spoonful!
Classic Chocolate Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 cup cocoa powder, unsweetened
- 1/2-3/4 cup cream, half & half or milk
- 2 teaspoons pure vanilla extract
- Mocha: Add 2 tablespoons espresso powder
- Chocolate Mint: Add 2-3 teaspoons finely crushed peppermint candies
- Chocolate Orange: Add 1 teaspoon orange zest and 2 tablespoons fresh orange juice
- Chocolate Cinnamon: Add 1/2 teaspoon ground cinnamon
- Chocolate Peanut Butter: 3/4 cup creamy or crunchy peanut butter
- Flavor extracts: Reduce vanilla to 1 teaspoon and add 1/2-1 teaspoon flavor extract of your choice
Sift together powdered sugar and cocoa, set aside. With an electric mixer, beat butter on medium speed until smooth. Alternately beat in sugar/cocoa mixture and cream until smooth. Add vanilla or flavor extract of your choice. Beat on medium speed for about 3 minutes, until light and fluffy. Add more powdered sugar or cream if needed, until you have reached your desired consistency.
Icing can be refrigerated in airtight container for up to 2 weeks, while iced cake should be stored in an air tight container, at room temperature, for 2-3 days.
Try using my chocolate cupcakes as a base for some fun flavor combinations like my Cookies & Cream Cupcakes, Triple Chocolate Truffle Cupcakes, Candy Covered Cupcakes, S'mores Cupcakes, Mocha Fudge Cupcakes, Chocolate Coconut Cupcakes, Black & White Cupcakes, Chocolate Peppermint Cupcakes, Chocolate Cherry Cream Cupcakes and my VEGAN Almond Joy Cake!
Be sure to check out my Best Vanilla Cupcakes Ever for flavor options to please every taste!
Give them a try, and be sure to share a picture on our Facebook wall, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in our Fan Photo album!
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