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Chocolate cupcakes frosted with a rich and decadent chocolate fudge buttercream frosting, topped with sprinkles.

Chocolate Cupcakes

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  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 36 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

The best ever chocolate cupcake recipe! Rich and indulgent dark chocolate cake, ready to be topped with a decadent swirl of your favorite buttercream frosting.


Ingredients

Scale
  • 1 1/2 cups Hershey’s Special Dark Cocoa Powder (you can also use regular cocoa powder)
  • 3 cups all purpose flour
  • 3 cups granulated sugar
  • 1 Tbsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin pan with cupcake liners.
  3. In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
  4. With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
  5. Mix on medium for 2 minutes until combined.
  6. Fill liners 2/3 full and bake for 20 minutes until set.
  7. Remove from pan immediately and cool on wire rack.

Notes

Makes approximately 36 cupcakes.

I prefer the dark chocolate cocoa powder as it gives a deeper chocolate flavor; you can certainly use regular or Dutch processed cocoa powder!

If you would like to make this recipe into a layer cake: Use two round 9″ baking pans or three round 8″ pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

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