These classic chocolate cupcakes are ready in less than an hour, and the perfect dessert for any occasion.Plus: Invent Your Own Cupcake Variation

Chocolate Cupcakes

unsalted butter

vegetable oil

water

all-purpose flour

sugar

cocoa powder (not Dutch process)

baking soda

salt

buttermilk

vanilla extract

Preheat the oven to 350&deg;. Line a 12-cup muffin tin with paper or foil liners.


In a medium saucepan, melt the butter with the vegetable oil and water over low heat.


In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.


Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)


This recipe was amazing!  I made it exactly the way the recipe said and the cake was very nice and moist!  They are also fairly simple, which is great since all I wanted to do was ice them, so while they were cooking it gave me enough time to prepare the marshmallow fondant for the topping.

Very spongy: I don’t know if that is what you are going for but was not my forte. Not very flavorful but pretty moist.

The temperature given didn't mention the unit. I assumed 180degree Celsius and it was good.

Love this recipe absolutely delicious after reading all the comments I add an egg to it and they are moist and they don’t fall apart!!

Very good flavor, moist, baked up nice. The problem is, like someone else mentioned, they are very delicate. They were hard to frost because they are so soft. They fall apart when you try to peal them out of the wrapper,I even sprayed my papers first. Even when they are cold. The batter was very runny and I really felt less liquid was needed. They were yummy though. Just not something I’d make for friends.

They completely fell and I followed the recipe to a t :(

These are AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!! best chocolate cupcakes ever! so easy come out perfect every time and are so YUMMY!!!!!!!!!!! would suggest this to everyone!

I have made these cupcakes several times and while we love the flavor, they fall every time, are very fragile and fall apart. Will have to find a different cupcake recipe, but keeping the frosting.

My husband fell in love with me all over again! Lol perfect recipe, wouldn't change a thing.

The chocolate flavor is on the more subtle side, but the texture is amazing! I followed the recipe to the T and had no issues. I definitely recommend trying it! I think they would pair well with a strong dark chocolate frosting :)

Wow! These turned out fantastic! I did make a couple of substitutes: olive oil instead of veg, milk instead of water and bourbon instead of vanilla. I also used dark cocoa (not dutched). I took them out a minute or two too early (about 23 min), they still had a little sticky on the toothpick, so I put them back in for a few more minutes with the oven off. They fell a little, but perfectly flat which was great for frosting. The result was a fudgy, brownie-like center with a top that had a crispy, sugary chew. I topped them with a billowy cream cheese bourbon frosting dusted with cocoa and a cinnamon candy for color. p.s. I made these for my husband on his birthday, despite being in the throes of back spasms....it is that easy (except for reaching for the milk).

Overall I really like this recipe; the texture of the batter is smooth, it bakes really well, and is not hard to make. The only thing I would change is the amount of cocoa in the batter. The texture of the cupcakes were perfect, but the taste was a bit bland.

Lol , I’m A Pastry Chef &amp; Was So In A Rush That I Didn’t Completely Read The Recipe Like I Should’ve ., BUT These Cupcakes Still Came Out Moist And Fluffy And Full Of Flavor , I Creamed The Butter And Sugar Instead Of Melting Everything Together,Then Added Eggs An Vanilla Then Flour Also Used Shortening Instead Of Oil , &amp; Added Chocolate Chips To The Batter For More Chocolate . . I Loved This Recipe!

And do you cool down the butter, oil, &amp; water before adding it to the dry ingredients?

Loved it. Was looking for a chocolate cupcake to use up leftover cannoli filling. This was a great balance for the sweetness of the cannoli cream.

Definitely don't bake these for 25 minutes! They came out burnt on both the bottoms and tops of all the cupcakes. The flavor was just OK, and the chocolate frosting was the only good thing about these, from my experience. (I used the chocolate frosting from the recipe that's highlighted at the bottom of the recipe)

I really didnt like this recipe. I followed it exactly but the cupcakes were really bland and had almost no flavor at all. It tasted like eating air. Some may say that's a good thing but I couldn't even taste the chocolate. Was a waste of time. Maybe it was an ok recipe for other people, but not for me. I would say they don't match any flavor of frosting, so if you want to try these don't put frosting.

they are so good this isnt the first time ive used this recipe my family isnt big on sweets but i made them and they loved them im making them for a forth of july celebration at the moment

Great and totally recommended! Yummy and turned our perfect! 10/10!

Made these for my niece's second birthday and they are so good! My dad shook his head in silent happiness as he devoured half a cupcake the night before the party. I will definitely be using the recipe again.

As a side note, when I filled the tins 3/4 of the way, I got 9 very large cupcakes. The second batch I barely got 11 perfectly risen cupcakes when filled up 1/2.. but I like my cupcakes a little over the top so that's ok.

I made these last night - doubled the recipe and substituted half of the water for coffee I had sitting in the coffee pot. THEY WERE AMAZING and made 32 perfectly domed, very moist, delicious chocolate cupcakes! I love that the recipe is easy. As long as all your ingredients are setting out and ready, they're in the oven in no time! Thanks for a great recipe!

Made these cupcakes using Gluten free flour, and TJ's triple filtered coconut oil with the rest of the recipe, they were outstanding, I game them to my neighbors and they had no idea they were gluten free.

I really liked this recipe. The cupcakes turned out perfect. I think they tasted better than cake mix. Me and my friend topped these with vanilla frosting and it was really good. I highly recommend.

This is my go-to recipe for chocolate cupcakes. I have tried it with Hershey's extra dark cocoa powder as well as other non-Dutch process. I appreciate how this recipe yields a cake that is not overly sweet, with a moist crumb that refrigerates well. Worth noting - I do stretch the batter out and only fill up the liners about halfway. Because of this, the recipe can make 14 or 15 cupcakes. 

I wound up making 65 of these cupcakes for a baby shower and these were the hit of all the varieties that were brought. A great frosting to accommodate these is 8oz cream cheese, whipped, add 1 stick of softened, unsalted butter just one T at a time and whip. Add 1 1/4 cup powdered sugar and a t. of vanilla and whip, pipe, then chill the cupcakes. This combo is perfection, like a healthier, dye-free red velvet. Thanks, Food &amp; Wine for the chocolate cupcake recipe!

This turned out so good! So good information for making a cake. I’ll need to use your tips ;) this one looks amazing…
CakenGifts.in

Lol soooo I never leave reviews BUT this one definetely called for it! I am not a bad baker. I have a few recipes, just wanted to try something different. this was not the way to go. I filled my tins 1/2 way and they're overflowing 10 minutes in. I also have rather large tins. Im very disappointed.

Pretty Okay, it's a dense brownie-like batter but salvageable with some water, coffee, or maybe even some Coca-Cola. I made the recipe exactly as described and didn't read reviews until I had already started but figured, "hey, maybe they miss read something or miss-measured." I was wrong, however, and the batter turned out to be very thick like a brownie batter. However, I salvaged my cupcakes by adding about 1/2 cup of water then about 1/8 cup of coffee. (next time I would probably thin it out with all coffee or all water) This totally saved them even though they were still a little dense but very good. The cupcakes rose very well, I set my timer for 15 min but they needed an additional 5 min. (p.s. I added the coffee after the batter was already complete and it worked fine so I would make the batter first and adjust coffee measurements accordingly.)

Total failure. I'm a great baker and followed this recipe exactly. The cupcakes rose, then promptly fell just before they were done, I only set my timer for 20 minutes instead of the 25 that was recommended. The batter was quite thick, more like a brownie batter. The flavor is great, just way too thick and dense. All is not lost, I will freeze these and use them as brownie sundae cups later in the week. They just won't work as cupcakes for my grandsons birthday.

These classic chocolate cupcakes are ready in less than an hour, and the perfect dessert for any occasion.

chocolate cupcakes

Total: 45 minutes

Servings: 12

Author : Grace Parisi

Ingredients

Instructions

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