Easy Chocolate Cupcakes
- PREP 20min
- COOK 20min
- TOTAL 40min
These chocolate cupcakes are so easy to make. They are rich, moist, and perfectly chocolaty! The batter happens to be naturally vegan (no eggs or dairy), though that wasn’t intentional. They’re simply amazing cupcakes that just work. My buttercream frosting isn’t vegan, but I’ve included simple tips for making it dairy-free if you need to. For a chocolate version, see this chocolate buttercream frosting.
You Will Need
- Cupcakes
1 ½ cups all-purpose flour, spooned and leveled (195g)
¾ cup unsweetened cocoa or cacao powder, sifted if needed (75g)
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
¾ cup granulated sugar (150g)
¾ cup brown sugar (150g)
½ cup neutral oil or light and fruity olive oil (120ml)
2 tablespoons apple cider vinegar or white vinegar (30ml)
1 teaspoon vanilla extract
1 ½ cups hot coffee, can substitute hot water (355ml)
- Vanilla Buttercream
1 cup unsalted butter or vegan butter sticks, softened to room temperature (230g)
4 cups powdered sugar, also called confectioners’ sugar (480g)
2 to 4 tablespoons heavy cream, milk or non-dairy milk at room temperature (30-60ml)
2 teaspoons pure vanilla extract
⅛ teaspoon fine sea salt
Directions
- Chocolate Cupcakes
1Prep: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes 16 cupcakes, so line 4 more cups in a second pan if your oven fits both, or bake the last 4 after the first batch.
2Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well blended. If your cocoa powder is lumpy, sift these ingredients instead.
3Mix wet ingredients: In another medium bowl, whisk the sugars, oil, vinegar, and vanilla extract until combined.
4Combine the batter: Using a large rubber spatula, scrape down the sides and bottom of the bowl, then add the dry ingredients in two additions, stirring gently until they disappear. Pour in the hot coffee (or hot water) and stir until smooth and well combined.
5Fill and bake: Divide the batter between the liners, filling each about three-quarters full. Tap the pan gently on the counter to release any large air bubbles. Bake the cupcakes for 20 to 25 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean. Cool the cupcakes completely in the pan before frosting.
- Vanilla Buttercream
1This recipe makes enough frosting to generously frost all the cupcakes. We usually have a little left over since we prefer a lighter layer of frosting. If you plan to pipe swirls using a piping tip, this amount will be plenty.
2Prepare the sugar: If your powdered sugar is lumpy, sift it before using.
3Beat the butter: Add the butter (or vegan butter sticks) to a bowl and beat with a handheld mixer until light and fluffy. You can also use a stand mixer fitted with the paddle attachment.
4Add the remaining ingredients: Beat in the vanilla, salt, and powdered sugar until smooth and fluffy. If the frosting seems too thick, add a splash of cream, milk, or non-dairy milk. If it’s too thin, mix in an additional ¼ to ½ cup of powdered sugar until you reach your desired consistency.
Adam and Joanne's Tips
- Storing unfrosted cupcakes: Keep in an airtight container at room temperature for 2 to 3 days, or freeze for up to 2 months. Bring to room temperature before frosting (about 2 hours).
- Storing frosted cupcakes: Refrigerate for 3 to 5 days or freeze for up to 2 months. To freeze, place the cookies on a baking sheet until the frosting has hardened, then transfer them to an airtight container. Thaw at room temperature before serving.
- Leftover buttercream: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let it soften before using.
- Vegan cupcakes: The batter is naturally vegan. Use vegan-labeled sugar, vegan butter sticks, and non-dairy milk for the frosting.
- Mini cupcakes: Makes approximately 36 minis. Bake at 350°F (177°C) for 10 to 12 minutes.
- The nutrition facts provided below are estimates.