Chocolate Cupcake Recipe
A quick, homemade dessert that’s rich, sweet, and oh-so-moist. Perfect for birthdays, potlucks, or a cozy afternoon treat.
Ingredients
- 1¾ cups all-purpose flour spoon & level; King Arthur or Bob’s Red Mill
- ¾ cup unsweetened cocoa powder Hershey’s recommended; sifted
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp kosher salt
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup whole milk or buttermilk
- ½ cup plain Greek yogurt
- ½ cup vegetable oil or melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup hot coffee or just-boiled water
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- ⅔ cup unsweetened cocoa powder
- ¼ cup heavy cream
- Pinch of salt
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners (or lightly grease).
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined. Sift the cocoa to avoid lumps.
- Crack in eggs, then pour in milk, Greek yogurt, oil, and vanilla. Stir gently—don’t overmix.
- Carefully pour in the hot coffee (or water); the batter will look thin for extra-moist cupcakes.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake 18–22 minutes, rotating halfway through. Cool in pan before transferring to a wire rack.
- In a medium bowl, beat butter until creamy. Add powdered sugar and cocoa in batches with heavy cream. Mix in vanilla and salt.
- Once cupcakes are cool, frost with buttercream frosting. Top with sprinkles, nuts, or berries as desired.
Notes
Greek yogurt and coffee enhance moisture and flavor. Sift cocoa for a light crumb. Let ingredients come to room temp for best results. Store frosted cupcakes in the fridge.
Nutrition
Calories: 450kcal
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