Ultimate Chocolate Cupcakes Recipe

Discover a treat that defies expectations with these cupcakes, crafted to perfection. Their decadent texture and deep cocoa flavor evoke moments of indulgence meant for sharing with friends and loved ones. This recipe results in what many call The Best Chocolate Cupcakes and transforms any celebration into a delightful experience.

I’m super excited to share my Ultimate Chocolate Cupcakes recipe with you. These cupcakes are seriously next level, offering an intense chocolate flavor in every bite.

I first mix together 1 1/2 cups all-purpose flour and 3/4 cup unsweetened cocoa powder – these two form the base of the rich chocolate taste. Then, I add 1 tsp baking soda, a pinch of baking powder, and 1/2 tsp salt to help the cupcakes rise perfectly.

Next, I stir in 1 cup granulated sugar, 1/2 cup vegetable oil, and 2 large eggs at room temp, then blend in 1 cup buttermilk and 1 tsp vanilla extract. The secret?

1/2 cup boiling water that melts into a moist, decadent batter. I know it sounds simple, but trust me, these are seriously the best ever chocolate cupcakes.

They give off that Food And Wine Chocolate Cupcakes vibe while being a fun, easy way to treat yourself. Enjoy every bite!

Why I Like this Recipe

I love this recipe because it always gives me these super moist cupcakes that are bursting with rich chocolate flavor. I mean, every bite reminds me why I fell in love with baking in the first place. I also like that the steps are simple enough so even when I’m not at my best in the kitchen, i can still follow along without messing up too bad. Another thing is that using boiling water to blend the batter just seems kinda epic, making the texture light and a bit fudgy which i really dig. Finally, these cupcakes never fail to impress my friends when i bring them over, and that little boost of confidence makes baking even more fun.

Ingredients

• All-purpose flour gives structure and healthy carbs for energy, though lacks fiber and extra nutrients.
• Unsweetened cocoa powder delivers deep chocolate flavor and antioxidants, adding rich taste without extra sugar.
• Granulated sugar sweetens cupcakes instantly but provides empty calories and no valuable nutrients.
• Eggs add protein and moisture, creating a lighter texture even if they increase cholesterol sometimes.
• Buttermilk helps tenderize the batter, adds a tangy taste, and enriches with calcium.
• Vegetable oil boosts moisture and softness, though it has fewer vitamins than natural fats.
• Vanilla extract enhances the overall flavor profile with its aromatic and sweet undertones.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs, at room temp
• 1 cup buttermilk, at room temp
• 1 tsp vanilla extract
• 1/2 cup boiling water

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a large bowl, sift together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

3. Crack in 2 large eggs (at room temp), pour in 1/2 cup vegetable oil, add 1 cup buttermilk (at room temp) and 1 tsp vanilla extract. Mix all the wet ingredients with the dry ones until they’re just combined.

4. Slowly add 1/2 cup boiling water while stirring continuously so it all blends smoothly.

5. Spoon the batter into the cupcake liners, filling each about 2/3 full so they have room to rise.

6. Bake in the preheated oven for about 18 to 20 minutes. Stick a toothpick in the center of a cupcake to check if it comes out clean.

7. Let the cupcakes cool in the pan for roughly 5 minutes before moving them to a wire rack to cool completely.

8. Enjoy these moist, rich cupcakes that pack an intense chocolate flavor in every bite!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Cupcake pan with paper cupcake liners
3. Large mixing bowl
4. Sifter for the dry ingredients
5. Measuring cups and spoons
6. Whisk or sturdy spoon for mixing the batter
7. Pot or kettle for boiling the water
8. Spatula or spoon for transferring batter into the liners
9. Cooling rack for letting the cupcakes cool
10. Toothpick for testing doneness

FAQ

Ultimate Chocolate Cupcakes Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try using whole wheat pastry flour or spelt flour. They measure 1:1 but can make your cupcakes a bit denser.
• If you’re out of unsweetened cocoa powder, Dutch-processed cocoa is a good substitute. It has a smoother flavor so you might need to adjust your baking soda.
• No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it.
• You can swap vegetable oil for melted coconut oil or even canola oil. Keep in mind that coconut oil might add a slight coconut taste.

Pro Tips

1. Make sure your eggs and buttermilk are at room temperature before you start mixing – it really helps the batter blend more evenly and prevents any weird clumps from forming.
2. When you add the boiling water, do it slowly while stirring so you avoid any splashes and the water gets mixed in without shocking the batter.
3. Don’t go overmixing once you combine the wet and dry ingredients – a few lumps are totally fine and they help keep your cupcakes moist and tender.
4. If you want extra smooth cakes, sift your dry ingredients really well; this gets rid of lumps and spreads the cocoa evenly throughout the mix.