Chocolate Cupcake Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper liners and lightly spray or brush the wells with nonstick spray or butter.

Whisk dry ingredients

In a large bowl, sift or whisk together 1.25 cups all-purpose flour, 1 cup granulated sugar, 0.33 cup unsweetened cocoa powder, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate medium bowl or large measuring cup, beat or whisk 2 large eggs lightly. Add 0.5 cup whole milk, 0.33 cup vegetable oil, and 1 tsp vanilla extract; whisk until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined—do not overmix. The batter will be thick. Slowly stir in 0.5 cup hot water or hot brewed coffee a little at a time until batter is smooth and slightly thinned. The hot liquid blooms the cocoa and yields a moist cupcake.

Fill cups and bake

Divide batter evenly among the 12 prepared liners, filling each about two-thirds full (roughly 3 tablespoons per cup). Bake in the preheated 350°F (175°C) oven for 17–20 minutes, rotating the pan halfway through if your oven has hot spots.

Check for doneness and cool

Start checking at 16 minutes: a toothpick inserted into the center should come out with a few moist crumbs but not raw batter. Remove cupcakes from oven when done. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting (about 45–60 minutes).

Beat butter and cocoa

With an electric mixer on medium speed, beat 0.5 cup softened unsalted butter for 1–2 minutes until creamy. Add 0.5 cup unsweetened cocoa powder and beat on low briefly to combine, then increase speed and beat 20–30 seconds.

Add sugar and cream

Gradually add 2 cups confectioners' sugar, about 1/2 cup at a time, mixing on low to avoid a sugar cloud. After each addition, add a splash of the 2 tablespoons heavy cream or milk as needed to reach a spreadable consistency. Once all sugar is incorporated, increase mixer speed to medium and beat 1–2 minutes until light and fluffy.

Finish and adjust

Add 0.5 tsp vanilla extract and 1/8 tsp fine salt, then taste and adjust: add up to 1 tablespoon more cream if too stiff, or a tablespoon more confectioners' sugar if too loose. Beat another 15–20 seconds. Transfer frosting to a piping bag or spread with a knife.

Frost cooled cupcakes

When cupcakes are completely cool, pipe or spread the buttercream onto each cupcake. Optionally top with sprinkles, a dusting of cocoa, or a chocolate shaving. Store frosted cupcakes at room temperature for up to 24 hours or refrigerate up to 3 days (bring to room temp before serving).

For deeper chocolate flavor, substitute brewed hot coffee for the hot water. If you prefer dairy-free, use a plant-based milk and neutral oil and a dairy-free frosting alternative. All ingredient quantities correspond to the steps above.