You know that chocolate craving you sometimes get? When nothing but a slice of rich, moist chocolate cake with sweet, gooey frosting will do? These chocolate cupcakes, so quick and easy to make, are for those times. And because they’re made with oil (rather than butter), they keep in the freezer beautifully – ready to be pulled out, defrosted then frosted anytime!
Chocolatey Chocolate Cupcakes
Cake recipe based on one from Ina Garten
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil (I like Sunflower, but feel free to use any you prefer)
2 extra-large eggs, at room temperature (just Large is fine!)
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (I use Instant coffee… it’s just easier :))
Preheat the oven to 350 degrees F. Prepare your cupcake or muffin tin by lining it with paper cupcake liners.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
The mixture will be very runny! Don’t worry- it’s supposed to be like that. That’s why it’s so moist.
Using an ice cream scoop, scoop the batter into the cupcake pan, taking care not to overfill- you want to stay below 2/3rds. These cupcakes rise, baby!
Bake for 15 to 18 minutes.
*For frosting, I used my trusty Chocolate Ganache recipe– without chilling, of course.