This is a classic recipe that never gets old and that you should save forever. My Classic Chocolate Cupcakes recipe is by far my all time favourite and will be yours too.
Recipe video:
I loooove chocolate cake and chocolate cupcakes, it’s my favourite flavour. I know vanilla is the OG off all cake/cupcake flavours but chocolate always win to me, HANDS DOWN (P.S this is non-negotiable).
This classic chocolate cupcakes recipe is what you need in your life. It is so simple to make and the result of this recipe is nothing short of amazing.
The reason why I love these cupcakes is because of their richness and simplicity. I don’t use a load of ingredients in this recipe yet the end product every single time amazes me.
These cupcakes can be enjoyed without a frosting on top of them, but since we are fancy we must enjoy them with a delicious chocolate frosting.
In order to ace these cupcakes, I thought I should share some tips & tricks with you guys before diving into the details.
TIPS & TRICKS:
- Moist: This is the ultimate goal when making cakes/cupcakes and this was my goal when I was making these cupcakes. These bad boys came out moist and rich, and to ensure you get that moistness you need some key ingredients: vegetable oil and buttermilk. I only use vegetable oil in my cupcakes/cakes because I get the best results with it. Buttermilk is the best when making these cupcakes, I also used them in my Vanilla Cupcakes.
- Espresso: I love this ingredient when I make these cupcakes. I find that coffee+chocolate=richness. This ingredient plays a key role in this recipe in terms of bringing out the rich chocolate flavour.
- Cocoa powder: Nothing much to say other than it is a must, in my opinion at least, to use the unsweetened kind.
I hope you enjoy the recipe.
Now, let’s get into it.
Classic Chocolate Cupcakes
Ingredients
Chocolate cupcakes:
- 2 Eggs at room temperature
- 1 & 1/4 cups All-purpose flour sifted
- 1 & 1/2 cup Light brown sugar
- 1/2 cup Unsweetned cocoa powder sifted
- 1/2 cup Buttermilk at room temperature
- 1/3 cup Vegetable oil
- 1/4 cup Espresso brewed
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/2 tsp Baking soda
Chocolate buttercream:
- 2 & 1/2 cups Confectioners’ sugar sifted
- 1 cup Unsalted butter softened to room temperature
- 2 tbsp Unsweetned cocoa powder sifted
- 2 tsp Espresso brewed
- 1 tsp Vanilla extract
Instructions
Prep:
- Preheat oven to 350°F/180°C. Line a 12-cup muffin pan with cupcake liners and set aside.
Wet & Dry ingredients:
- In one mixing bowl mix together the sifted flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk together the eggs, vegetable oil, brown sugar and vanilla extract.
- When the egg mixture is completely smooth, add half of the dry ingredients to it followed by half of the buttermilk and the brewed espresso. Mix them together and once they are well combined add the remaining flour mixture and buttermilk.
Baking:
- Once everything is mixed together perfectly, pour the batter into the liners. Be careful not to overfull them. Only full the liners half the way.
- Bake for 20-25 minutes. Once they are done baking, set aside and let them cool completely for about 20-30 minutes.
Chocolate buttercream:
- Using a hand or stand mixer fitted with a whisk attachment, beat the butter until fluffy on medium speed takes 2-3 minutes.
- Gradually add the confectioners’ sugar, cocoa powder, vanilla extract and espresso to the mix. Beat for 3-5 minutes.
- Frost the cupcakes and enjoy!
Notes
- Frosting can be made ahead. Simply refrigerate it and take it out 10 minutes before using so it comes up to room temperature. It can be stored in the refrigerator for an entire week or in the freezer for up to 3 months.
- The cupcakes can be stored in the fridge up until 7 days, afterwards they will lose their moistness.
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