Description
Deliciously moist and rich chocolate cupcakes topped with creamy chocolate frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until well combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite chocolate frosting once cooled.
Notes
- For a richer flavor, use dark cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be frozen for up to 2 months; just thaw before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg