Go Back
–+ servings
white cake stand topped with three chocolate cupcakes topped with one white vanilla fondant ghost with a frilly skirt and two candy eyes

Chocolate Cupcakes

Supremely fluffy ultra-chocolatey cupcakes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

Equipment

  • 6 or 12 cup non-stick muffin & cupcake pan
  • 24 cupcake liners
  • Stand mixer with paddle attachment or handheld mixer
  • Large cookie scooper with trigger release

Ingredients
 

  • ⅔ cup (151 g) unsalted grade AA butter softened
  • 1½ cups (315 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • ½ cup (46 g) Dutch-process Cocoa Rouge Unsweetened Cocoa Powder I prefer Guittard
  • 1 tsp (5 g) baking soda
  • 1/4 tsp fine sea salt
  • 1 tsp (5 g) vanilla extract
  • 3 (150 g) whole large eggs
  • 1 cup (8.5 oz) full fat buttermilk

Instructions
 

  • Prep | Leave the butter out on the counter at room temperature until softened, at least 2 hours.
    Prepare the center rack and set the oven to 350 F (177 C). Line a muffin tray with cupcake liners.
  • Batter | Add the softened butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 7 minutes until pale, white, and fluffy. ~ If using a hand mixer, beat at high speed for 14 minutes. Add the vanilla extract, eggs, and buttermilk. Mix until evenly distributed. Add the flour, cocoa powder, baking soda, and sea salt into a bowl.
    Mix only until the ingredients look uniform, preventing overworking the batter. The visual cues that you are looking for is a thick chocolate pudding-like batter.
  • Bake | Using a large cookie scooper, scoop the cupcake batter and scrape off the excess with a spatula or butter knife. Use the trigger release to drop the batter onto the center of a cupcake liner. Repeat.
    Bake on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 20 minutes. The cupcakes should look slightly domed and the surface should not look wet. Remove the tray from the oven and allow the cupcakes to cool at room temperature. Invert the tray over the counter to release and repeat until all the cupcakes are baked. Allow the cupcakes to cool completely if decorating with frosting.

Notes

The unfrosted cupcakes can be stored in plastic wrap and foil at room temperature for up to 2 days in a warm climate, 3 days in a cold climates, or frozen for up to one month.
Keyword baking recipes, best chocolate cupcakes, best chocolate dessert, chocolate, chocolate cake, chocolate cupcakes, creative dessert ideas, cupcake liners, cupcake recipes, cupcakes, dessert, dutch-process cocoa, easy baking recipe, how to make the best cupcakes, perfect chocolate cupcakes, what do I need to bake cupcakes
Tried this recipe?Let us know how it was!