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Chocolate Cupcakes

Super moist and chocolaty
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Servings 14


  • 1 cup All purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Unsweetened cocoa powder extra dark
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 Egg
  • 1/2 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 1 TSP Vanilla
  • 1/2 cup Hot water


  • In the bowl of a stand mixer fitted with a whip attachment combine flour, baking soda, baking powder,salt ,cocoa powder and sugar.
  • Combine the eggs, buttermilk and vanilla. Set aside.
  • Combine water and oil in a large measuring cup and add to the mixer with the dry ingredients. Mix on low speed for 1-2 minutes. Scrape sides and bottom of bowl.
  • Add the egg and buttermilk mixture to the chocolate batter. Mix on low for 2-3 minutes until batter is free of lumps.
  • Pour batter into a container and use for up to 6 days.
  • To bake, line cupcake pan with paper liners. Portion batter into pan by using a 2 oz. scoop.
  • Bake cupcakes in a 325° oven for 25-28 minutes.
  • Allow to cool approximately 5 minutes before taking cupcakes out of pans.