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–+ servings
Chocolate cupcake

Best Chocolate Cupcakes from scratch

Fleur
These chocolate cupcakes are made from scratch using only the best ingredients. They're moist, fluffy, and delicious! Make these delicious chocolate cupcakes today!
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack, Sweets
Cuisine American
Servings 14 cupcakes
Calories 227 kcal

Equipment

Ingredients
  

  • 175 grams all-purpose flour
  • 160 ml buttermilk
  • 120 ml vegetable oil
  • 180 grams light brown sugar
  • 75 grams dark chocolate
  • 50 grams cacoa powder
  • 2 large eggs room temperature
  • 1 egg yolk
  • 1,5 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 espresso
  • pinch of salt

Instructions
 

  • Preheat the conventional oven to 165℃ / 330 °F. Position an oven rack in the center position. Prepare a muffin pan and place the muffin cups in it.
  • Sieve all the dry ingredients in a large mixing bowl and mix them together.
    175 grams all-purpose flour, 50 grams cacoa powder, 1 tsp baking powder, 1 tsp baking soda, pinch of salt
  • Mix all the liquid ingredients together in a large mixing bowl with a ladle until solved.
    160 ml buttermilk, 120 ml vegetable oil, 180 grams light brown sugar, 2 large eggs, 1 egg yolk, 1,5 tsp vanilla extract, 1 espresso
  • Mix the liquid ingredients into the dry ingredients with a whisk until solved. Chop the dark chocolate in little chuncks and add it to the mixture.
    75 grams dark chocolate
  • Divide the cupcake batter over cups with an ice cream scoop or two spoons. Make sure that the cupcake cups are 3/4 full with the cupcake batter. Don't overfill! Bake at 165℃ / 330 °F for about 15-20 minutes. Check the doneness of the cupcakes with a wooden toothpick. If the toothpick comes out clean, the cupcake is done. Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting

Notes

Storage
Homemade chocolate cupcakes without topping or decoration can be stored for 4-5 days in an airtight container outside the refrigerator. Undecorated cupcakes can be stored in the freezer for up to 3 months.
Tips
  • Bake in grams. Use a kitchen scale to properly measure your baked goods.
  • Don’t overmix the batter
  • Don’t overfill your cupcakes 
  • Don’t overbake the cupcakes
  • Don’t open the oven door while baking. 
  • Use room temperature ingredients 
  • Use an ice scoop to divide the batter into cupcake tins. 
  • Check doneness with toothpick test
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Nutrition

Calories: 227kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 39mgSodium: 136mgPotassium: 158mgFiber: 2gSugar: 15gVitamin A: 74IUCalcium: 57mgIron: 2mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Keyword Baking with kids, basic recipe, Buttercream, Cake, Chocolate, Cupcake, Easy, Kidds friendly, Simple
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