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Discover classic chocolate cupcakes made from scratch with rich cocoa and real buttermilk. This tested recipe creates tender, moist cupcakes with deep chocolate flavor that rivals any professional bakery version.
The secret to these chocolate cupcakes lies in using high-quality cocoa powder and real cultured buttermilk. Together they create tender, flavorful cupcakes that stay fresh and delicious.
Main Ingredients
- Flour: Regular all-purpose flour, measured carefully for proper structure
- Sugar: Regular granulated sugar for ideal sweetness
- Cocoa: Natural unsweetened cocoa powder, sifted well
- Leavening: Fresh baking soda and powder for proper rise
- Oil: Vegetable or canola oil for moisture
- Eggs: Large eggs at room temperature
- Buttermilk: Real cultured buttermilk for tenderness
Baking Instructions
- Before Starting:
- Heat oven to 350°F. Place rack in center. Let ingredients warm up. Line muffin tin with paper liners and spray lightly.
- Mix Dry:
- Combine 1¾ cups flour, 1½ cups sugar, ¾ cup cocoa, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt.
- Mix Wet:
- Whisk together ½ cup oil, 2 eggs, 1 cup buttermilk, 2 teaspoons vanilla extract.
- Make Batter:
- Add wet to dry ingredients. Mix gently. Stir in ½ cup hot water until smooth. Batter will be thin.
- Bake:
- Fill each liner ¾ full. Bake 18-22 minutes until done. Turn pan halfway. Cool briefly in pan, then remove.
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Expert bakers agree that quality buttermilk creates the perfect tender crumb that makes these chocolate cupcakes stand out from basic recipes.
Serving Suggestions
Arrange on decorative platters or tiered stands. Serve at room temperature with cold milk or coffee. Add fresh berries or gold sprinkles for special events.
Recipe Adjustments
Substitute hot coffee for water to enhance chocolate flavor. Add a teaspoon of espresso powder for richness. Mix in mini chocolate chips or swirl in raspberry jam. Top with creamy peanut butter frosting for a nutty contrast.
Storage Guide
Store frosted cupcakes in airtight container at room temperature up to 3 days. Unfrosted cupcakes freeze well for 3 months. Let thaw 2 hours before frosting. Make frosting up to 3 days ahead.
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This classic chocolate cupcake recipe delivers rich flavor and perfect texture every time. The reliable results work equally well for casual snacking or special celebrations. While simple to customize, the original version remains a timeless favorite.
Frequently Asked Questions
- → Why is the cupcake batter so watery when mixed?
- It’s totally normal! The hot water activates the cocoa powder, giving the cupcakes a richer flavor while also making the texture super moist and tender.
- → Can I replace buttermilk with something else if I don’t have any?
- Definitely! Just stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit for about 5 to 10 minutes until it thickens—that’s your quick buttermilk substitute!
- → How do you keep these cupcakes from going stale?
- Keep them in a tightly sealed container at room temperature, and they’ll stay fresh for about three days. They actually taste even better by the next day! For longer storage, refrigerate them for up to a week and bring them to room temp before enjoying.
- → Can I freeze these? Will the flavor hold up?
- Totally! You can freeze the unfrosted cupcakes in an airtight container for up to three months. When you’re ready to eat, just let them thaw and frost them fresh. Frosted cupcakes can also be frozen, but keep in mind the frosting might lose a bit of its smooth appearance.
- → What’s the secret to keeping these cupcakes so soft and moist?
- There are a few tricks! The oil used in the batter locks in moisture, while the buttermilk ensures the crumb is soft. Hot water adds to the thin consistency of the batter, making it extra moist and bringing out the cocoa’s depth.