Name: Chocolate Cupcakes
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes about 12
Ingredients: 1 cup (200 g) granulated sugar; ¾ cup (94 g) all-purpose flour; ½ cup (42 g) Dutch-process cocoa powder; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ tsp. baking powder; ¼ tsp. baking soda; 2 large eggs; ½ cup buttermilk; ⅓ cup vegetable oil; 2 tsp. vanilla extract; Easy Chocolate Frosting, Classic Cream Cheese Frosting, or Vanilla Buttercream Frosting (for decorating; optional); Rainbow sprinkles (for decorating; optional); A standard 12-cup muffin pan; cupcake liners

Chocolate cupcakes with chocolate frosting and rainbow sprinkles on a baking sheet.

Photo by Travis Rainey, Food Styling by Micah Marie Morton

If the last time you had a chocolate cupcake was at a childhood birthday party, it’s high time to bake a batch. This chocolate cupcake recipe is ridiculously easy—the batter comes together in about 5 minutes, no equipment required. But it delivers big on flavor thanks to a healthy dose of salt, vanilla extract, and cocoa powder. Opt for Dutch-process cocoa powder here, which has a deeper, darker flavor compared to natural cocoa. Buttermilk makes the chocolate cupcakes moist and fluffy, and using oil instead of butter means they keep well. These delightfully portable treats would fit right in at a bake sale, birthday party, or just about any occasion. Don’t forget the sprinkles.

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What you’ll need

Muffin Pan
$26 At Amazon
Cocoa Rouge
$14 At Amazon
Cupcake Liners
$10 $7 At Amazon

Recipe information

Total Time
45 minutes
Yield
Makes about 12

Ingredients

1 cup (200 g) granulated sugar

¾ cup (94 g) all-purpose flour

½ cup (42 g) Dutch-process cocoa powder

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ tsp. baking powder

¼ tsp. baking soda

2 large eggs

½ cup buttermilk

⅓ cup vegetable oil

2 tsp. vanilla extract

Easy Chocolate Frosting, Classic Cream Cheese Frosting, or Vanilla Buttercream Frosting (for decorating; optional)

Rainbow sprinkles (for decorating; optional)

Special equipment

A standard 12-cup muffin pan; cupcake liners

Preparation

Step 1
Place a rack in middle of oven; preheat to 350°. Line a standard 12-cup muffin pan with cupcake liners. Whisk 1 cup (200 g) granulated sugar, ¾ cup (94 g) all-purpose flour, ½ cup (42 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. baking powder, and ¼ tsp. baking soda in a medium bowl until no clumps remain.
Step 2
Whisk 2 large eggs, ½ cup buttermilk, ⅓ cup vegetable oil, and 2 tsp. vanilla extract in a large bowl until smooth. Add dry ingredients and whisk to combine. Scoop batter into muffin cups, filling each two-thirds full. (You may have some batter left over.)
Step 3
Bake cupcakes until a tester inserted into the center comes out clean, 18–20 minutes. Transfer to a wire rack and let cool.
Step 4
Scrape Easy Chocolate Frosting, Cream Cheese Frosting, or Vanilla Buttercream (if using) into a piping bag fitted with a star tip and pipe some frosting on top of each cupcake. (Alternatively, use a spoon or offset spatula to spread about 2 Tbsp. frosting over each cupcake, swirling decoratively as desired.) Lightly top frosting with rainbow sprinkles if desired.
Do Ahead: Cupcakes can be baked 1 day ahead. Store tightly wrapped at room temperature. Frost just before serving.