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Basic chocolate cupcakes

The kind of cupcakes that works just as well for a school party as it does dressed up with buttercream and ganache.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 1 dozen

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup oil
  • 1 egg
  • 1 tsp vanilla

Instructions

  • Preheat your oven to 350°F and line a muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined. Just make sure there aren’t any big cocoa clumps.
  • Add the buttermilk, oil, egg, and vanilla to the dry ingredients. Stir until just combined and smooth. The batter will be a little loose, that’s exactly what you want.
  • Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
  • Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out mostly clean.
  • Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Notes

  • No buttermilk? You can make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
  • These cupcakes are great for decorating! They hold their shape without being dry.
  • If you’re planning to add ganache or dipped toppings, make sure the cupcakes are completely cool first.
  • Unfrosted cupcakes can be baked a day ahead and stored covered at room temperature.