These Simply Perfect Chocolate Cupcakes are everything a cupcake should be - moist and packed with tons of chocolate flavor in every bite. Easy. Simple. Perfect! A simple and classic Vanilla Buttercream is all you need to top these with. Swirly and twirly, perfectly wonderful, and just made for sprinkles and parties. Another family classic!
There are a few basic cake recipes that everyone should have in their repertoire - White Cake, Yellow Cake, Angel Food Cake, Cheesecake, Banana Cake, and the perfect Chocolate Cupcake. This is the only chocolate cupcake recipe you will ever need - so moist and flavorful, easy to make, and perfectly delicious. With a simple Vanilla Buttercream that will never go out of style, and one that everyone adores. Simply perfect!
INGREDIENTS AS SIMPLE AS THEY COME:
This recipe for Simple Chocolate Cupcakes is the only recipe you will ever need. Moist and delicious, and so easy to make that it's perfect for a beginner baker or little ones to help along with.
Simple Chocolate Cupcakes are perfect topped with Vanilla Buttercream, but also fabulous with Vanilla Bean Buttercream, Milk Chocolate Buttercream, Peanut Butter Buttercream, Strawberry Cream Cheese Buttercream (think of chocolate covered strawberries!) or Raspberry Buttercream. Mix and match flavors and colors, and with a dash of sprinkles, you'll have an instant party!
One bite and you'll know why they are a family-favorite and this is my go-to recipe! So good that they are even wonderful with no frosting at all. If I'm not careful, they disappear warm from the oven, plain and simple!
Simply Perfect Chocolate Cupcakes:
¾ cup (95g) all-purpose flour
½ cup (42g) unsweetened natural cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs (room temperature)
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable oil or melted coconut oil
2 teaspoons Rodelle Pure Vanilla Extract or Vanilla Paste
½ cup buttermilk (room temperature)
1-1/2 cups (345g) unsalted butter (softened to room temperature)
6 cups (720g) powdered sugar
1/3 cup heavy whipping cream or half & half
2 teaspoons Rodelle Pure Vanilla Extract or Vanilla Paste
1/8 teaspoon salt
HOW I MAKE THESE:
1. Preheat oven to 350 degrees. Line muffin pan with parchment paper cupcake liners (this recipe makes about 14 cupcakes); set aside.
2. PREPARE CUPCAKES: In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined; set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil and vanilla together until completely smooth.
4. Add half of the dry mixture to the wet mixture and half of the buttermilk; stir with a wooden spoon just until combined; add remaining half of dry mixture and remaining buttermilk and again stir just until combined – DO NOT OVERMIX!
5. Scoop or spoon the batter into the liners, filling each liner only halfway – NO MORE THAN HALFWAY! If you fill them any fuller, they will overflow and the tops will be crisp and the centers are more likely to sink.
6. Bake for 18-20 minutes, or until the top springs back when you touch it lightly in the center with your finger; if it doesn’t spring back immediately, keep baking just until it does.
7. Remove from oven and allow to cool for 30 minutes; remove cupcakes from pan and place in a covered container (this maximizes the moisture in the cupcakes). Allow to cool completely before frosting.
8. PREPARE VANILLA BUTTERCREAM FROSTING: In a large bowl (if using a hand-held mixer) or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, whipping cream or half & half, vanilla and salt. Increase to high speed and beat for 5 minutes, scraping down the sides of the bowl as necessary. Add more powdered sugar if frosting is too thin, add more cream or half & half if frosting is too thick; add an extra pinch of salt if frosting is too sweet.
9. FROST & DECORATE: Fill pastry bag with buttercream and swirl and twirl away! I piped a basic tall swirl using an Ateco 849 piping tip, but a Wilton 1M works as well. Any large open or closed star piping tip will give you a similar swirled look. Add sprinkles and you are ready to party!
10. Cover and store leftovers in the refrigerator for up to 5 days.
YIELD: 14 cupcakes (or 36 mini-cupcakes - fill mini-liners HALFWAY ONLY and bake for 10-12 minutes.)
Originally posted July 2010; revised and reposted March 2019.
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