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
Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
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.
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.)
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.
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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.
Date Published: 2017-08-04
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: Keitha Cain
Review Body: Total failure. I'm a great baker and followed this recipe exactly. The cupcakes rose, then promptly fell just before they were done, I only set my timer for 20 minutes instead of the 25 that was recommended. The batter was quite thick, more like a brownie batter. The flavor is great, just way too thick and dense. All is not lost, I will freeze these and use them as brownie sundae cups later in the week. They just won't work as cupcakes for my grandsons birthday.
Review Rating: 1
Date Published: 2017-04-07
Author Name: Crista Lukoski
Review Body: These are perfect- used cake flour, not all purpose- light fluffy- delish!
Date Published: 2017-06-10
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: Lainey Johr Quinones
Review Body: perfect cupcakes.
Date Published: 2018-04-30
Author Name: Catherine Leemon
Review Body: Cut the recipe in half and used mini muffin tins. Filled them 3/4 full and baked in 325 degree convection oven. Came out well rounded and moist. Will definitely be making them again.
Review Rating: 4
Date Published: 2017-08-03
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: CakenGifts.in
Review Body: This turned out so good! So good information for making a cake. I’ll need to use your tips ;) this one looks amazing…
Review Rating: 5
Date Published: 2017-07-05
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!
Date Published: 2017-09-03
Author Name: Amber Williamson
Review Body: Lol soooo I never leave reviews BUT this one definetely called for it! I am not a bad baker. I have a few recipes, just wanted to try something different. this was not the way to go. I filled my tins 1/2 way and they're overflowing 10 minutes in. I also have rather large tins. Im very disappointed.
Date Published: 2017-06-06
Author Name: MAlexis
Review Body: Pretty Okay, it's a dense brownie-like batter but salvageable with some water, coffee, or maybe even some Coca-Cola. I made the recipe exactly as described and didn't read reviews until I had already started but figured, "hey, maybe they miss read something or miss-measured." I was wrong, however, and the batter turned out to be very thick like a brownie batter. However, I salvaged my cupcakes by adding about 1/2 cup of water then about 1/8 cup of coffee. (next time I would probably thin it out with all coffee or all water) This totally saved them even though they were still a little dense but very good. The cupcakes rose very well, I set my timer for 15 min but they needed an additional 5 min. (p.s. I added the coffee after the batter was already complete and it worked fine so I would make the batter first and adjust coffee measurements accordingly.)