Description
These moist, fluffy chocolate cupcakes are deeply rich in flavor and incredibly easy to make — with a hint of coffee to enhance the cocoa, they’re the perfect indulgence topped with your favorite frosting.
Ingredients
- 1½ cups all-purpose flour, measured correctly
- 1 cup granulated sugar
- ⅓ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup warm coffee (or room temperature buttermilk)
- 1 tablespoon white distilled vinegar
- ⅓ cup light olive oil or vegetable oil
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350˚F (175˚C) and line a 12-count muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, breaking up any cocoa clumps.
- In a separate bowl, whisk together coffee (or buttermilk), vinegar, oil, egg, and vanilla until well blended.
- Pour the wet mixture into the dry ingredients and whisk just until combined and no dry streaks remain. Batter will be slightly loose and lumpy.
- Use an ice cream scoop or spoon to fill cupcake liners ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Use room temperature ingredients for the best texture.
- Coffee intensifies the chocolate flavor but can be substituted with buttermilk for a caffeine-free version.
- Top with chocolate buttercream, cream cheese frosting, or any favorite topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 187
- Sugar: 14g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
