Chocolate Cupcakes

These Chocolate Cupcakes are incredibly moist, dark, and fluffy, topped with a rich homemade chocolate buttercream frosting. The addition of hot coffee blooms the cocoa for an intense chocolate flavor.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 g

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

1 ½ cups all-purpose flour Sifted
1 ½ cups granulated sugar Sweetener
¾ cup cocoa powder Unsweetened, Dutch-process preferred
1 ½ teaspoon baking soda Leavening
¾ teaspoon baking powder Leavening
¾ teaspoon salt Balances flavor
2 large eggs Room temperature
¾ cup buttermilk Room temperature
¼ cup vegetable oil For moisture
¾ cup hot coffee Or hot water
1 cup unsalted butter Softened (for frosting)
3 cups powdered sugar For frosting
¾ cup cocoa powder For frosting
3 tablespoon heavy cream For frosting texture
chocolate sprinkles Garnish

Equipment

1 Muffin tin 12-cup capacity
12 cupcake liners Paper or foil
1 Whisk Manual
1 Electric mixer For frosting
1 Piping bag With star tip

Method

Preheat oven to 350°F and line a muffin tin with 12 paper liners.
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
Whisk eggs, buttermilk, oil, and vanilla in a separate bowl; pour into dry ingredients.
Slowly pour in hot coffee while whisking gently until batter is smooth and thin.
Fill liners ⅔ full and bake for 18–20 minutes; cool completely.
Whip butter, cocoa, powdered sugar, and cream until fluffy; pipe onto cupcakes.
Top with chocolate sprinkles immediately and serve.

Notes

Do not overfill the cupcake liners; the batter is thin and rises significantly. Ensure the cupcakes are completely cool before piping the frosting to prevent melting.