Ingredients
Equipment
Method
- Prepare the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
- Mix the wet ingredients: In a separate large bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until almost combined, taking care not to overmix.
- Add the hot liquid: Slowly pour in the hot water or hot coffee while gently stirring. The batter will become thin; this is normal and helps create moist, tender cupcakes.
- Fill the liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack. Cool completely before frosting.
- Make the frosting: Beat the softened butter for 2–3 minutes until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
- Finish the frosting: Add the vanilla extract, salt, and 2 tablespoons of milk or cream. Beat until smooth and fluffy. Add a little more milk if the frosting is too thick, or a little more powdered sugar if it is too soft.
- Decorate: Transfer the frosting to a piping bag and pipe a generous swirl onto each completely cooled cupcake. Finish with chocolate shavings, mini chocolate chips, or your preferred decoration.
- Serve: Serve at room temperature for the best cake texture and frosting consistency.
Notes
For deeper chocolate flavor: Use hot coffee instead of hot water. The coffee enhances the chocolate flavor without making the cupcakes taste strongly of coffee.
Don't overmix: Mix the batter only until the ingredients are combined to keep the cupcakes soft and tender.
Don't overbake: Remove the cupcakes when a toothpick shows a few moist crumbs rather than waiting until it comes out completely dry.
Cool before frosting: Warm cupcakes can cause buttercream to melt or slide.
For consistent cupcakes: Use a cookie scoop to divide the batter evenly among the liners.
Storage: Store frosted cupcakes in an airtight container at room temperature for 1–2 days in a cool environment, or refrigerate when necessary.
Freezing: Unfrosted cupcakes can be wrapped well and frozen for up to 2–3 months. Thaw completely before frosting.
Diet information: This standard recipe is vegetarian but is not gluten-free, vegan, keto, or low-carb.
Don't overmix: Mix the batter only until the ingredients are combined to keep the cupcakes soft and tender.
Don't overbake: Remove the cupcakes when a toothpick shows a few moist crumbs rather than waiting until it comes out completely dry.
Cool before frosting: Warm cupcakes can cause buttercream to melt or slide.
For consistent cupcakes: Use a cookie scoop to divide the batter evenly among the liners.
Storage: Store frosted cupcakes in an airtight container at room temperature for 1–2 days in a cool environment, or refrigerate when necessary.
Freezing: Unfrosted cupcakes can be wrapped well and frozen for up to 2–3 months. Thaw completely before frosting.
Diet information: This standard recipe is vegetarian but is not gluten-free, vegan, keto, or low-carb.