Chocolate Cupcakes

Chocolate... that word got your attention, right? Now, imagine that flavor in soft, moist, and fluffy cupcakes, topped with a rich frosting and chips—guess what kind... chocolate. An indulgent dessert or snack, packed with flavor, perfect to treat yourself, your family, or your friends. Simply delicious, and just like that old commercial, you won’t be able to eat just one. So, let’s make them!

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Chocolate Cupcakes

Ingredients

• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (120 ml) buttermilk or milk with 1 teaspoon vinegar
• 1/4 cup (60 ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) hot water or brewed black coffee

Frosting Ingredients

• 1/2 cup (115 g) unsalted butter, at room temperature
• 1 3/4 cups (220 g) powdered sugar
• 1/3 cup (30 g) unsweetened cocoa powder
• 2 tablespoons (30 ml) milk
• 1 teaspoon vanilla extract
• 1/3 cup (50 g) mini chocolate chips

Necessary Equipment

• 12-cup muffin tin
• Paper cupcake liners
• Two large mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Silicone spatula
• Piping bag with star tip

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! Preheat your oven to 350 °F (175 °C). While it heats up, prepare a 12-cup muffin tin with paper liners. This keeps the batter from sticking, makes cleanup easier, and gives your cupcakes a neat, professional look.
2. In a large bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sift the flour and cocoa through a strainer or sifter—this step is key to removing lumps and aerating the mixture, which makes your cupcakes lighter and fluffier.
3. In the second bowl, whisk together the egg, buttermilk, oil, and vanilla extract. Beat until smooth and slightly foamy with a whisk or hand mixer. This adds structure and ensures your cupcakes stay moist.
4. Now pour the wet mixture into the dry ingredients. Mix gently with a spatula or on low speed until just combined. Be careful not to overmix—overmixing can develop too much gluten, resulting in dense cupcakes (and no one wants that!).
5. Add the hot water or freshly brewed coffee carefully. Don’t skip this step—the heat “blooms” the cocoa, intensifying its flavor and giving the batter a silky texture. Stir slowly and patiently until smooth and slightly thin.

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6. Divide the batter evenly among the liners, filling each about 2/3 full. Leaving space at the top helps the cupcakes rise evenly without overflowing or sticking together.
7. Bake for 18 to 20 minutes. To check doneness, insert a toothpick into the center of a cupcake—it should come out clean or with just a few moist crumbs. Avoid opening the oven during the first 12 minutes, or your cupcakes may deflate.
8. Once baked, remove the tin from the oven and let the cupcakes cool for 5 minutes. Then transfer them to a wire rack or plate to cool completely. Hold off on frosting until they’re fully cooled, or the frosting could melt.
9. For the frosting, beat the butter at medium-high speed until creamy and pale. Add the sifted powdered sugar and cocoa, followed by the milk and vanilla. Continue beating for 3–4 minutes until light and fluffy. If it feels too thick, mix in an extra teaspoon of milk.
10. Time to decorate! Fill a piping bag fitted with a star tip and frost the cupcakes in circular motions from the outside in. Finish with a sprinkle of mini chocolate chips for that irresistible look, texture, and flavor.

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Ingredient Substitutions

• Buttermilk: If you don’t have it on hand, mix 1/2 cup (120 ml) of milk with 1/2 tablespoon (7 ml) of white vinegar or lemon juice and let it rest for 5 minutes.
• Vegetable oil: You can swap it for 1/4 cup (60 ml) of melted butter or 1/4 cup (60 ml) of refined coconut oil.
• Granulated sugar: If you’re out, use 1 cup (200 g) of brown sugar instead for moister cupcakes with a light caramel flavor.
• Natural cocoa powder: If you only have Dutch-process cocoa, replace the 1/2 teaspoon of baking soda with an extra 1/2 teaspoon of baking powder (for a total of 1 1/2 teaspoons of baking powder).
• All-purpose flour: Use a 1:1 gluten-free baking mix. Just be sure not to add extra liquid at first; if the batter feels too thick, adjust with 1–2 teaspoons (5–10 ml) of milk.
• Egg: No eggs? Replace with 1/4 cup (60 ml) of unsweetened applesauce or a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes).
• Hot coffee: If you prefer to avoid caffeine, simply use hot water—the heat still helps bring out the cocoa flavor.
• Butter for frosting: Swap with good-quality margarine or shortening, but add a pinch of salt to balance the flavor.
• Powdered sugar for frosting: Process granulated sugar in a blender or food processor, then sift well to avoid lumps.
• Chocolate chips: Try white chocolate, peanut butter chips, cacao nibs, or even chopped nuts. All of them work deliciously.

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Prep Tips:

• Room temperature ingredients: Trust me on this—bringing your egg, buttermilk, and butter to room temp makes your cupcakes tender and the frosting silky smooth. Totally worth it!
• Sifting: Don’t skip it! Sifting your flour and cocoa means no lumps and a fluffier crumb. Such a simple step, and it makes a big difference.
• No overmixing: I know it’s tempting, but mix only until combined. Overmixing = tough cupcakes, and you deserve them soft and dreamy.
• Filling: Fill each liner only 2/3 full. That way they rise beautifully without spilling over. Neat, tall tops every time!
• Rotating: If your oven bakes unevenly, give the pan a quick spin halfway through. Easy fix for evenly baked cupcakes.

Nutritional Information (per cupcake)

• Calories: 285 kcal
• Protein: 3 g
• Healthy Fats: 14 g
• Carbohydrates: 38 g
• Natural Sugars: 26 g
• Fiber: 2 g
• Sodium: 180 mg

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Storing & Reheating

Storage: Once your cupcakes are baked and frosted, keep them in an airtight container at room temp for 2–3 days. If you like them chilled, pop them in the fridge for up to 5 days. They stay soft and tasty either way.

Freezing: Wanna make them last longer? Freeze them without the frosting. Wrap them up tight and they’ll keep for 2–3 months. When you’re ready, thaw at room temp inside their wrapping—no soggy tops, just fluffy cupcakes waiting for frosting.

Reheating: Want to bring back that fresh-from-the-oven vibe? Pop an unfrosted cupcake in the microwave for 5–8 seconds. If it’s already frosted, let it sit at room temp for 20–30 minutes so the frosting softens back up. So good!

Story or Inspiration

These cupcakes were born out of the idea of giving you a quick, indulgent, and “friendly” treat for gatherings. The combination of cocoa bloomed with hot liquid and a light, airy frosting brings you that bakery-style profile you love—without the fuss. They’re perfect for a party, to celebrate a small win in your day, or just to spoil yourself on a random Tuesday.

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Frequently Asked Questions (FAQ)

1. Can I make them without coffee?

   Absolutely! Just swap it for the same amount of hot water. Coffee simply boosts the cocoa flavor—it won’t make your cupcakes taste like coffee. Promise!

2. How do I get those big, bakery-style tops?

   Preheat your oven fully to 350 °F (175 °C), fill the liners 2/3 full, and most importantly—don’t open the oven door in the first 12 minutes. Let them rise in peace!

3. Can I bake them as minis?

   Oh yes! Bake for 10–12 minutes and you’ll get about 36 mini cupcakes—tiny bites of chocolate heaven.

4. Can I prep the batter ahead of time?

   Honestly, it’s best to bake right away. But if you’re in a pinch, mix the dry and wet ingredients separately and combine right before baking. Fresh is always best!

5. My frosting turned out too sweet—help!

   No worries! Add a pinch of salt, a little extra cocoa, and 1–2 teaspoons (5–10 ml) of milk or cream. It balances everything out beautifully without losing that chocolatey goodness.

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Serving Suggestions

• An iced latte or vanilla cold brew pairs perfectly with these cupcakes.
• Fresh strawberries or raspberries add a nice tangy contrast.
• Lightly sweetened whipped cream with vanilla for an extra indulgence.
• A drizzle of salted caramel or raspberry sauce on top.
• And finally… imagine a scoop of vanilla ice cream melting over your cupcake. Heavenly!

Recipe Variations

• Mocha: Oh, so good! Just add 1 teaspoon of instant coffee to the dry mix and use hot coffee instead of water—you’ll get that cozy café flavor in every bite.
• Mexican chocolate: A delicious twist! Stir in 1 teaspoon of cinnamon and a pinch of cayenne for that warm, spiced kick that makes each cupcake unforgettable.
• Raspberry filling: Talk about indulgent! Inject 1 teaspoon of raspberry jam into each cupcake, top with chocolate frosting, and enjoy that sweet-tart surprise inside.
• Salted caramel: Pure bliss—fill with dulce de leche or caramel sauce and finish with a sprinkle of flaky sea salt for that sweet-and-salty magic.
• Vegan-friendly: Your vegan friends will thank you! Use plant milk + vinegar, vegetable oil, a flax egg, and vegan margarine or shortening for the frosting. Still rich, still irresistible.

And we did it! We prepared and baked some delicious chocolate cupcakes that aren’t just soft, moist, and fluffy—they’re simply irresistible and just a little decadent, haha. I’m sure you’re going to enjoy them so much, so happy cooking!

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