Description
Make easy homemade chocolate cupcakes with buttercream in under 45 minutes using a simple one-bowl method. These moist, rich cupcakes are perfect for last-minute celebrations and require no mixer.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1 ½ cups (300g) Granulated Sugar
- ¾ cup (75g) Unsweetened Natural Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 large Eggs (room temperature)
- ½ cup (120ml) Vegetable Oil
- 1 cup (240ml) Buttermilk
- 2 tsp Vanilla Extract
- 1 cup (240ml) Hot Water or Hot Coffee
- 1 cup (226g) Unsalted Butter (softened, for buttercream)
- 4 cups (480g) Powdered Sugar (sifted, for buttercream)
- 2–3 tbsp Heavy Cream (for buttercream)
- 1 tsp Vanilla Extract (for buttercream)
- ¼ tsp Salt (for buttercream)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt for 30 seconds to combine.
- Add eggs, oil, buttermilk, and vanilla extract to the dry ingredients. Whisk on medium speed for about 2 minutes until the batter is thick and dark.
- Carefully pour in hot water or hot coffee and stir gently until the batter is smooth and thinner.
- Divide batter evenly among liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: Beat softened butter until creamy. Gradually add sifted powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
- Frost cooled cupcakes and chill for 15 minutes before serving to set the frosting.
Notes
Use natural cocoa powder for best results. Room temperature ingredients help the batter emulsify better. Do not overmix the batter to avoid tough cupcakes. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar per cup. Hot coffee enhances chocolate flavor without making it taste like coffee.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: chocolate cupcakes, buttercream frosting, one-bowl recipe, easy baking, homemade cupcakes, last-minute dessert, moist chocolate cake