When life calls for chocolate, this recipe will do the trick! These incredibly moist chocolate cupcakes are bursting with rich chocolate flavor in every bite. Using basic ingredients, this simple cupcake recipe will become your new favorite.
Classic Chocolate Cupcake Recipe
Note: The printable and sharable recipe can be found at the end of this article.
Recipe makes 24 cupcakes.
Ingredients
- 2 sticks butter
- 4 tablespoons unsweetened cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 tsp kosher salt
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract or vanilla paste
- 1 tsp baking soda
Try this Simple 5-Minute Chocolate Buttercream Frosting Recipe to go with these cupcakes!
Instructions
- Preheat your oven to 350˚.
- Line two 12-cup muffin pans with paper liners.
- In a small saucepan, melt the butter and stir in the cocoa powder.
- Pour in the boiling water and stir until well combined. Boil for about 15-20 seconds, then remove from the heat and set aside.
- Mix the flour, sugar and salt in a medium bowl and set aside.
- Whisk together the eggs, buttermilk, vanilla and baking soda in a separate small bowl.
- Pour the butter/cocoa mixture over the flour mixture and stir until halfway combined. Then pour in the egg mixture and stir until the batter is totally mixed.
- Fill each muffin cup about two-thirds full and bake until done, about 20 minutes. You can check the doneness by inserting a toothpick into the center. If it comes out clean, the cupcakes are done.
- Allow the cupcakes to cool in the pans for about 5 minutes, then transfer the cupcakes to a wire rack to finish cooling.
- Decorate as desired after the cupcakes are completely cooled. Try this chocolate buttercream recipe.
Classic Chocolate Cupcakes
These classic homemade chocolate cupcakes are super moist and bursting with rich, cocoa flavor — and they're so easy to make.
Ingredients
- 2 sticks butter
- 4 tablespoons unsweetened cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 tsp kosher salt
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract or vanilla paste
- 1 tsp baking soda
Instructions
- Preheat your oven to 350˚.
- Line two 12-cup muffin pans with paper liners.
- In a small saucepan, melt the butter and stir in the cocoa powder.
- Pour in the boiling water and stir until well combined. Boil for about 15-20 seconds, then remove from the heat and set aside.
- Mix the flour, sugar and salt in a medium bowl and set aside.
- Whisk together the eggs, buttermilk, vanilla and baking soda in a separate small bowl.
- Pour the butter/cocoa mixture over the flour mixture and stir until halfway combined. Then pour in the egg mixture and stir until the batter is mixed.
- Fill each muffin cup about two-thirds full and bake until done, about 20 minutes. You can check the doneness by inserting a toothpick into the center. If it comes out clean, the cupcakes are done.
- Allow the cupcakes to cool in the pans for about 5 minutes, then transfer the cupcakes to a wire rack to finish cooling.
- Decorate as desired after the cupcakes are completely cooled.
Meet Micky Reed, your go-to snack expert and creator of The Three Snackateers—a hub for all the best sweets and treats to make, try, and buy. From whipping up collaborations with industry giants like Ben & Jerry's to being featured on Delish and PopSugar, Micky's delicious adventures are causing a stir in the foodie world. You can find Micky on IG and Pinterest.