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The Best Chocolate Cupcakes – In Bloom Bakery

  • Author: Sara McKenney
  • Total Time: 40 minutes
  • Yield: 12 cupcakes

Description

Get ready to bake the ultimate sweet indulgence with these Best Chocolate Cupcakes—a rich, moist, and ultra-decadent dessert that brings joy in every bite. Perfect as a quick dessert, for birthday party treats, or simply as a chocolate lover’s dream come true, these cupcakes boast a deep cocoa flavor and a fluffy texture that melts in your mouth. Topped with silky chocolate buttercream, they’re not only visually stunning but irresistibly delicious. Whether you’re hunting for easy baking ideas, chocolate snack recipes, or reliable cupcake ideas for events, this recipe checks all the boxes. It’s easy to follow, made with pantry staples, and turns out perfectly every single time. Let the rich aroma of chocolate fill your kitchen and hearts—because these cupcakes are worth every bite.

Ingredients

For the Chocolate Cupcakes:

  • 1 cup (130g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) hot water or hot coffee

For the Chocolate Buttercream Frosting:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 1/2 cups (300g) powdered sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2–4 tbsp heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
  3. In a separate bowl, whisk eggs, granulated sugar, and brown sugar until combined.
  4. Add vegetable oil, buttermilk, and vanilla to the wet mix; stir until smooth.
  5. Gradually add dry ingredients to the wet mix. Stir gently—do not overmix.
  6. Stir in hot water or coffee. Batter will be thin.
  7. Fill cupcake liners 2/3 full with batter.
  8. Bake for 18–22 minutes or until a toothpick comes out clean.
  9. Cool cupcakes in the pan for 5–10 minutes, then transfer to a wire rack.
  10. For frosting: beat butter until creamy. Add cocoa powder, beat again. Gradually mix in powdered sugar, salt, vanilla, and cream until desired consistency.
  11. Once cupcakes are fully cool, pipe or spread frosting on top.
  12. Optional: garnish with sprinkles, mini chocolate chips, or ganache drizzle.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

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Find it online: https://cookcraze.com/the-best-chocolate-cupcakes-in-bloom-bakery/