Recipes - Chocolate cupcake recipe from scratch

Author: Charles Alvarez  

These decadent scratch chocolate cupcakes are so moist and taste fantastic with all sorts of frostings from vanilla buttercream to mint chocolate chip, coconut, or chocolate! Make this chocolate cupcake recipe from scratch in ONE bowl for the best cupcakes ever - topped with fluffy chocolate buttercream frosting!

Classic Chocolate Cupcake Recipe from Scratch

Classic Chocolate Cupcake Recipe from Scratch
These decadent scratch chocolate cupcakes are so moist and taste fantastic with all sorts of frostings from vanilla buttercream to mint chocolate chip, coconut, or chocolate!
Provided by: Melissa Diamond
Yields: 0 servings
Number of ingredients: 13
Ingredients:
  • 1 cup (2 sticks) (226g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 large eggs
  • 1/4 cup (54g) vegetable oil
  • 2 3/4 cups (322g) all purpose flour
  • 1 cup (82g) unsweetened cocoa powder, sifted (don't skip the sifting)
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220g) hot coffee, it can be instant or brewed (coffee does need to be hot)
  • cupcake liners
How to cook:
  1. Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
  2. In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.
  3. Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)
  4. Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.
  5. Pour into 3 prepared 8 inch pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.
  6. Makes 9 cups of batter
  7. FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. The recipe will make 2 dozen plus cupcakes
Notes: Chocolate Cupcakes Recipe, Directions. Step 1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. Advertisement. Step …

Best Ever Chocolate Cupcake Recipe from Scratch

Best Ever Chocolate Cupcake Recipe from Scratch
Make this chocolate cupcake recipe from scratch in ONE bowl for the best cupcakes ever - topped with fluffy chocolate buttercream frosting!
Provided by: Chrissie
Total time: 42 minutes
Cook time: 17 minutes
Prep time: 25 minutes
Yields: 28 servings
Cuisine: American,Birthday,Celebration,Dessert,North American
Number of ingredients: 17
Ingredients:
  • 2 cups granulated sugar
  • 1 3/4 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk (at room temperature)
  • 1/2 cup vegetable oil
  • 2 eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups unsalted butter
  • 6 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 5 ounces semi-sweet chocolate (melted and cooled)
  • 2 tablespoons milk ((or 3 tablespoons if needed))
  • sprinkles for decorating (if desired)
Nutrition:
  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Carbohydrate: 51 g
  • Protein: 3 g
  • Fat: 17 g
  • Saturated Fat: 11 g
  • Cholesterol: 38 mg
  • Sodium: 154 mg
  • Fiber: 2 g
  • Sugar: 42 g
How to cook:
  1. For the cupcakes:
  2. Preheat your oven to 350 degrees Fahrenheit and line cupcake tins with 28 to 30 paper liners.
  3. Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together to combine.
  4. Measure the milk and the vegetable oil into a glass liquid measuring cup. Add the eggs and vanilla and whisk everything together with a fork.
  5. Add the milk and egg mixture into the dry ingredients and mix together just until no streaks of flour remain.
  6. Add the 1 cup of boiling water into the batter slowly, whisking everything together as you add the boiling water.
  7. Once the batter comes together and the boiling water is combined throughout, portion the batter into the 28-30 prepared cupcake liners until each are about 2/3 full.
  8. Bake at 350 degrees Fahrenheit for about 16-18 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
  9. For the frosting:
  10. While the cupcakes cool, mix the butter on high speed in a stand mixer or in a mixing bowl with a hand mixer until the butter is fluffy and creamy (about 3-4 minutes).
  11. Add the powdered sugar one cup at a time and mix on medium high speed after each addition, scraping down the sides of the bowl.
  12. Add the cocoa powder in with the last addition of powdered sugar and mix until combined.
  13. Add the cooled melted chocolate and mix well until combined.
  14. Add the milk one tablespoon at a time, mixing well after each addition, until the frosting reaches piping consistency.
  15. Assembly:
  16. Add the frosting to a piping bag fitted with an open star tip.
  17. Pipe the frosting onto each of the completely cooled cupcakes in a circular motion and top each cupcake with sprinkles.
Notes: The Best Chocolate Cupcakes Recipe, Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to …

Chocolate Cupcakes

Chocolate Cupcakes
Perfect Chocolate Cupcakes topped with a chocolate buttercream frosting! This chocolate cupcake recipe is easy to make, incredibly soft, light, and moist.
Provided by: Danielle
Total time: 58 minutes
Cook time: 18 minutes
Prep time: 40 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
  • 1 cup (125 grams) all-purpose flour ((spooned & leveled))
  • 1/4 cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (80 ml) oil
  • 1/2 cup (120 ml) buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) boiling water
  • 1 teaspoon instant espresso powder (optional, but recommended)
  • 1 cup (230 grams) unsalted butter (softened)
  • 3 cups (360 grams) powdered sugar
  • 1/2 cup (42 grams) unsweetened cocoa powder (sifted)
  • 3-4 tablespoons (30-45 ml) heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt
How to cook:
  1. To make the chocolate cupcakes:
  2. Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
  3. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
  4. Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, but this is okay.
  5. Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F (177°C) for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
  6. Remove from the oven and remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.
  7. To make the chocolate frosting:
  8. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
  9. Add the powdered sugar one cup at a time, making sure to mix well after each addition, then add the cocoa powder and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined.
  10. Frost the cooled cupcakes as desired.
Notes: The Ultimate Chocolate Cupcakes, Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack. For the frosting: In the bowl of an electric …

Chocolate Cupcakes

Chocolate Cupcakes
Homemade chocolate cupcakes are made from scratch with ingredients that yield delightfully moist and rich cupcakes.
Provided by: Haley D Williams
Total time: 28 minutes
Cook time: 18 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 1 1/4 cup (156 g) all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (96 g) unsweetened cocoa powder ((nonalkalized))
  • 1 teaspoon espresso powder ((or coffee powder))
  • 1 cup (240 mL) boiling water
  • 1/2 cup (120 g) sour cream or plain greek yogurt, (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup (226 g or 2 sticks) unsalted butter, (room temperature)
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs, (room temperature)
  • 1 1/4 cups (282 g or 2 1/2 sticks) unsalted butter
  • 2 1/2 cups (300 g) confectioners' sugar, (sifted)
  • 2/3 cup (64 g) unsweetened cocoa powder, (sifted)
  • 1 teaspoon pure vanilla extract
  • 2-3 Tablespoons milk
Nutrition:
  • Serving Size: 1 cupcake
  • Calories: 364 kcal
  • Carbohydrate: 40 g
  • Protein: 3 g
  • Fat: 23 g
  • Saturated Fat: 15 g
  • Trans Fat: 1 g
  • Cholesterol: 74 mg
  • Sodium: 116 mg
  • Fiber: 3 g
  • Sugar: 30 g
How to cook:
  1. Chocolate Cupcakes
  2. Preheat oven to 350° F. Line two standard muffin tins with paper liners and set aside.
  3. Whisk dry ingredients
  4. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  5. Whisk wet ingredients
  6. In a separate medium bowl, whisk together cocoa powder and espresso powder. Add the boiling water and whisk until smooth. Allow mixture to sit until room temperature, then whisk in sour cream and vanilla. Set aside.
  7. Combine butter, sugar and eggs
  8. In a the bowl of a stand mixer (or using a hand mixer), combine butter and sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time beating until combined after each addition. Scrape down the sides of the bowl as necessary.
  9. Alternate adding dry and wet ingredients
  10. Add one-third of the flour mixture to the large mixing bowl and mix on low speed just until combined. Add half the chocolate mixture and mix until combined. Repeat process, then end with remaining third flour mixture. Use a silicone spatula to scrape the bottoms and sides of the bowl. Mix once more for 10 seconds to ensure all ingredients are incorporated.
  11. Bake cupcakes
  12. Transfer batter to prepared muffin tins and fill each cup two-thirds full (I like to use an ice cream scoop for this step). Bake cupcakes 18 to 22 minutes or until a tooth pick inserted in the center comes out with little to no crumbs. Allow cupcakes to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
  13. Chocolate Buttercream Frosting
  14. Combine ingredients
  15. In the bowl of a stand mixer (or using a hand mixer), beat butter on medium-high speed until light and fluffy. With the mixer on low, add sifted confectioners' sugar and cocoa powder. Mix on low until combined, then turn speed on high for 20 seconds to mix thoroughly. Add vanilla and 2 Tablespoons milk. Mix until combined and scrape down the sides of the bowl as necessary. If a thinner frosting consistency is desired, add more milk 1 teaspoon at a time.
  16. Frost cupcakes
  17. Transfer frosting to a piping bag with desired tip (I used Wilton 1E). Pipe frosting over cooled cupcakes and serve.
Notes: Best Homemade Chocolate Cupcake Recipe, Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 8. To make the frosting, beat the …
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