Description
These easy chocolate cupcakes are moist, rich, and full of deep chocolate flavor, perfect for any occasion. Made with simple pantry ingredients and a hint of espresso powder to enhance the cocoa taste, they bake up light and fluffy, ready to be frosted or enjoyed plain.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (NOT Dutch process)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon espresso powder (OR 1/2 teaspoon chai spice mix; optional)
Wet Ingredients
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar (packed)
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1/3 cup hot coffee (OR hot water!)
- 1/2 tablespoon vanilla extract
- 1 large egg
Instructions
- Prep: Preheat your oven to 350°F (177°C). Line a 12-cup cupcake pan with paper liners to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt, and 1 teaspoon espresso powder (or chai spice if using) until thoroughly combined.
- Mix wet ingredients: In a separate bowl or large measuring cup, whisk together 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/3 cup vegetable oil, 1/2 cup buttermilk, 1/3 cup hot coffee (or hot water), 1/2 tablespoon vanilla extract, and 1 large egg until smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir together using a wooden spoon or spatula until just combined. Be careful not to overmix; the batter will be thin and slightly lumpy, which is perfect for tender cupcakes.
- Fill liners and bake: Distribute the batter evenly among the cupcake liners in the prepared pan. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- You can substitute hot coffee with hot water if you prefer, but coffee enhances the chocolate flavor substantially.
- The espresso powder is optional but recommended for a richer chocolate taste.
- Do not overmix the batter; a thin, lumpy batter ensures moist cupcakes.
- Allow cupcakes to cool fully before frosting to prevent the frosting from melting.
- These cupcakes freeze well; wrap individually and store in an airtight container.
