Cupcakes Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Combine dry ingredients

In a medium bowl, sift or whisk together the all-purpose flour (1 1/4 cups), unsweetened cocoa powder (1/3 cup), baking powder (1 tsp), baking soda (1/2 tsp), salt (1/2 tsp), and granulated sugar (3/4 cup) until evenly distributed.

Combine wet ingredients

In a separate large bowl, whisk the large egg (1) until lightly beaten. Add whole milk (1/2 cup), vegetable oil (1/3 cup), and vanilla extract (1 tsp). Whisk until combined.

Mix batter

Add the dry ingredients to the wet mixture and stir gently with a spatula until mostly combined and no large pockets of flour remain. Pour in the hot water or hot brewed coffee (1/2 cup) a little at a time while stirring; the batter will be thin. Mix until smooth. Do not overmix.

Fill cups and bake

Divide batter evenly among the 12 prepared muffin cups, filling about 2/3 full. Bake in preheated oven for 16–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Cool

Remove cupcakes from oven and let cool in the tin for 5 minutes. Transfer to a wire rack to cool completely (about 30–45 minutes) before frosting.

Beat butter

In a medium bowl, beat the softened unsalted butter (1/2 cup) on medium speed until creamy, about 1–2 minutes.

Add cocoa and sugar

Add the unsweetened cocoa powder (2/3 cup) and powdered sugar (2 cups) in two additions, mixing on low speed until incorporated to avoid a powder cloud.

Adjust texture

Add vanilla extract (1 tsp), salt (1/8 tsp), and 1–2 tablespoons of milk or heavy cream. Increase mixer speed to medium and beat until light and fluffy, about 2–3 minutes. If frosting is too thick, add more cream 1 teaspoon at a time; if too thin, add a little more powdered sugar.

Frost cupcakes

Once cupcakes are completely cool, use an offset spatula or piping bag to top each cupcake with the chocolate frosting. Garnish with sprinkles or chocolate shavings if desired.

Beat butter

Place the softened unsalted butter (1 cup) in the bowl of a stand mixer or large mixing bowl. Beat on medium speed until smooth and pale, about 1–2 minutes.

Add powdered sugar

With the mixer on low, gradually add the powdered sugar (3 1/2 cups) in 2–3 additions to avoid a sugar cloud. Scrape down the bowl as needed.

Add flavor and texture

Add the vanilla extract (2 tsp), fine salt (1/8 tsp), and heavy cream or milk (2 tbsp). Increase speed to medium-high and beat for 2–3 minutes until very light and fluffy. If frosting seems too stiff, add cream 1 tsp at a time. If too thin, add a little more powdered sugar.

Color the frosting

Divide frosting into separate bowls if making multiple colors. Add gel food coloring (use up to 1/2 tsp total, start with a tiny amount) to achieve pink or blue; white needs no color. Mix until color is even. Gel coloring preserves frosting consistency better than liquid.

Pipe or spread

Transfer frosting to piping bags fitted with preferred tips (or use an offset spatula). Pipe or spread frosting onto completely cooled cupcakes. Garnish with sprinkles or chocolate shavings if desired.

If transporting, store frosted cupcakes in a single layer in a cake box or airtight container at room temperature for up to 2 days (if frosting contains no perishable fillings) or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for best texture. If using buttercream, you can pipe decorations and keep finished cupcakes refrigerated when warmer than 70°F (21°C) to prevent melting.