Home
Desserts
Chocolate Cupcakes

Chocolate Cupcakes

Name: Chocolate Cupcakes
Total time: 45 min
Yield: Serves : Makes 12 cupcakes
Ingredients: 4 tablespoons unsalted butter; 1/4 cup vegetable oil; 1/2 cup water; 1 cup all-purpose flour; 1 cup granulated sugar; 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process); 3/4 teaspoon baking soda; 1/8 teaspoon salt; 1 large egg; 1/4 cup buttermilk; 1 teaspoon pure vanilla extract

Active Time

20 MIN

Total Time

45 MIN

Yield

Serves : Makes 12 cupcakes

These classic chocolate cupcakes are ready in less than an hour, and the perfect dessert for any occasion. Plus: Invent Your Own Cupcake Variation

Ingredients

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract

How to Make It

Step 1

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

Step 2

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.

Step 3

In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Step 4

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)

Make Ahead

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

You May Like

Aggregate Rating value: 4

Review Count: 6

Worst Rating: 0

Best Rating: 5

Author Name: Jay'Me Lovee

Review Body: Lol , I’m A Pastry Chef & Was So In A Rush That I Didn’t Completely Read The Recipe Like I Should’ve ., BUT These Cupcakes Still Came Out Moist And Fluffy And Full Of Flavor , I Creamed The Butter And Sugar Instead Of Melting Everything Together,Then Added Eggs An Vanilla Then Flour Also Used Shortening Instead Of Oil , & Added Chocolate Chips To The Batter For More Chocolate . . I Loved This Recipe!

Review Rating:

Date Published: 2020-01-01

Author Name: Jenny Dyck

Review Body: The chocolate flavor is on the more subtle side, but the texture is amazing! I followed the recipe to the T and had no issues. I definitely recommend trying it! I think they would pair well with a strong dark chocolate frosting :)

Review Rating:

Date Published: 2020-01-29

Author Name: Verena Willis

Review Body: Overall I really like this recipe; the texture of the batter is smooth, it bakes really well, and is not hard to make. The only thing I would change is the amount of cocoa in the batter. The texture of the cupcakes were perfect, but the taste was a bit bland.

Review Rating:

Date Published: 2020-01-11

Author Name: Badgergirl94

Review Body: I have made these cupcakes several times and while we love the flavor, they fall every time, are very fragile and fall apart. Will have to find a different cupcake recipe, but keeping the frosting.

Review Rating:

Date Published: 2020-05-06

Author Name: Badgergirl94

Review Body: I have made these several times and while we love the flavor, they fall every time and are very fragile and fall apart. I have to find another recipe for the cake, but keeping the frosting.

Review Rating:

Date Published: 2020-05-06

Author Name: jrehnke

Review Body: Wow! These turned out fantastic! I did make a couple of substitutes: olive oil instead of veg, milk instead of water and bourbon instead of vanilla. I also used dark cocoa (not dutched). I took them out a minute or two too early (about 23 min), they still had a little sticky on the toothpick, so I put them back in for a few more minutes with the oven off. They fell a little, but perfectly flat which was great for frosting. The result was a fudgy, brownie-like center with a top that had a crispy, sugary chew. I topped them with a billowy cream cheese bourbon frosting dusted with cocoa and a cinnamon candy for color. p.s. I made these for my husband on his birthday, despite being in the throes of back spasms....it is that easy (except for reaching for the milk).

Review Rating:

Date Published: 2020-01-28

Author Name: Joy Abo

Review Body: And do you cool down the butter, oil, & water before adding it to the dry ingredients?

Review Rating:

Date Published: 2019-12-23

Author Name: Joy Abo

Review Body: Is it really not suppose to have baking powder?

Review Rating:

Date Published: 2019-12-23

Author Name: Colleen Doering

Review Body: My husband fell in love with me all over again! Lol perfect recipe, wouldn't change a thing.

Review Rating:

Date Published: 2020-03-22

Author Name: mond64

Review Body: These are AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!! best chocolate cupcakes ever! so easy come out perfect every time and are so YUMMY!!!!!!!!!!! would suggest this to everyone!

Review Rating:

Date Published: 2020-05-27

Author Name: Crista Lukoski

Review Body: These are perfect- used cake flour, not all purpose- light fluffy- delish!

Review Rating:

Date Published: 2017-06-10

Author Name: Taibah Dareal fred ford

Review Body: nice

Review Rating:

Date Published: 2020-02-15

Author Name: sugarboogersboys

Review Body: This is my go-to recipe for chocolate cupcakes. I have tried it with Hershey's extra dark cocoa powder as well as other non-Dutch process. I appreciate how this recipe yields a cake that is not overly sweet, with a moist crumb that refrigerates well. Worth noting - I do stretch the batter out and only fill up the liners about halfway. Because of this, the recipe can make 14 or 15 cupcakes. I wound up making 65 of these cupcakes for a baby shower and these were the hit of all the varieties that were brought. A great frosting to accommodate these is 8oz cream cheese, whipped, add 1 stick of softened, unsalted butter just one T at a time and whip. Add 1 1/4 cup powdered sugar and a t. of vanilla and whip, pipe, then chill the cupcakes. This combo is perfection, like a healthier, dye-free red velvet. Thanks, Food & Wine for the chocolate cupcake recipe!

Review Rating: 5

Date Published: 2017-10-08

Author Name: Sharon Denny

Review Body: I made these last night - doubled the recipe and substituted half of the water for coffee I had sitting in the coffee pot. THEY WERE AMAZING and made 32 perfectly domed, very moist, delicious chocolate cupcakes! I love that the recipe is easy. As long as all your ingredients are setting out and ready, they're in the oven in no time! Thanks for a great recipe!

Review Rating:

Date Published: 2018-07-02

Author Name: Lainey Johr Quinones

Review Body: perfect cupcakes.

Review Rating:

Date Published: 2018-04-30

Author Name: Jessicasue375

Review Body: I really liked this recipe. The cupcakes turned out perfect. I think they tasted better than cake mix. Me and my friend topped these with vanilla frosting and it was really good. I highly recommend.

Review Rating: 5

Date Published: 2018-01-07

Author Name: a_humanbeing

Review Body: I really didnt like this recipe. I followed it exactly but the cupcakes were really bland and had almost no flavor at all. It tasted like eating air. Some may say that's a good thing but I couldn't even taste the chocolate. Was a waste of time. Maybe it was an ok recipe for other people, but not for me. I would say they don't match any flavor of frosting, so if you want to try these don't put frosting.

Review Rating:

Date Published: 2019-09-30

Author Name: kjkalpa

Review Body: can't wait to try it

Review Rating: 5

Date Published: 2016-07-03

Author Name: phoenyxcraft

Review Body: they are so good this isnt the first time ive used this recipe my family isnt big on sweets but i made them and they loved them im making them for a forth of july celebration at the moment

Review Rating:

Date Published: 2019-07-07

Author Name: Gail Johnson

Review Body: I made these with a couple of modifications inspired by Dorie Greenspan's chocolate cupcake recipe which had too much butter and eggs for my liking. To the liquids I added 2 ounces of dark chocolate. When the butter and chocolate were melted, I waited till the liquids had cooled somewhat - the pan was still warm but not hot. I also replaced 1/4 tsp of baking soda with 1/4 tsp baking powder. The cupcakes were wonderful, moist but light. The recipe exactly filled 12 standard paper liners. Frosted with a whipped ganache. Perfection.

Review Rating:

Date Published: 2017-08-04

Author Name: Tracy Paul

Review Body: This was a last minute decision to make as we had a lot of left over icing from donuts. I didn't have buttermilk so I made some myself. I definitely over filled the cupcake pan, but since it dropped a little (to be expected with homemade) it was okay. The batter was to die for. The cupcakes weren't as sweet without the icing, but together they are amazing. I may make this just to eat the batter next time. lol

Review Rating: 5

Date Published: 2018-01-01

Author Name: Fwellin

Review Body: I first made the recipe with the review changes of adding 1/4 teaspoon of baking powder, they had a good rise but then fell a little, still editable and moist but not the best. I then I just followed the recipe exactly useing milk because I ran out of buttermilk and they came out great, very moist!

Review Rating:

Date Published: 2017-09-03

Author Name: Hillary Rene’

Review Body: Loved it. Was looking for a chocolate cupcake to use up leftover cannoli filling. This was a great balance for the sweetness of the cannoli cream.

Review Rating:

Date Published: 2019-12-16

Author Name: Rachel Davidovitch

Review Body: Definitely don't bake these for 25 minutes! They came out burnt on both the bottoms and tops of all the cupcakes. The flavor was just OK, and the chocolate frosting was the only good thing about these, from my experience. (I used the chocolate frosting from the recipe that's highlighted at the bottom of the recipe)

Review Rating:

Date Published: 2019-11-11

Author Name: Midnight Kitten

Review Body: Great and totally recommended! Yummy and turned our perfect! 10/10!

Review Rating:

Date Published: 2018-10-25

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Chocolate Cupcakes

Ingredients

How to Make It

Make Ahead

You May Like

Read More

Your Profile

Chocolate Cupcakes

Ingredients

How to Make It

Make Ahead

You May Like

Read More

Sign Up for The Dish