Chocolate Cupcakes Recipe

Ameya Balaji
3 hours ago
2 min read

Photo Credit: Ameya Balaji

If you want a filling sweet snack, look no further than these chocolate cupcakes! They are fluffy and can be stored to enjoy for days. Plus, you can customize your level of chocolate flavor to ensure a delicious treat and personalize the size of the cupcakes!

Time Required

55 minutes (40 minutes prep, 15 minutes baking)

Yield

16-20 cupcakes

Allergen Information

Contains: wheat (+ gluten), milk, eggs

Free of: peanuts, tree nuts, soy, sesame, fish, and shellfish

Ingredients

Cupcake Batter
- 2 cups all-purpose flour
- ¼ cup butter
- ¼ cup oil
- 1 cup sugar
- ½ tsp salt
- 1 tsp baking soda
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ tbsp cocoa powder
- ½ cup chocolate chips
- 1 cup buttermilk (room temperature)
  - ¾ cup whole milk
  - 1 tbsp lemon juice or white vinegar
Whipped Cream
- ¾ cup heavy cream
- 1/8 cup sugar
- 2 tsp vanilla extract
Additional Materials
- 16-20 cupcake liners (paper or silicone)
- 1 medium piping bag or Ziploc
- 1 piping tip of choice

Directions

Whipped Cream

Combine heavy cream, sugar, and vanilla extract, and whip for ~5 minutes until peaks are firm. If using an electric mixer, use the highest or second highest mode.

Chef’s Tip: Make the whipped cream before you start on your batter so you can use the same bowl. I recommend using an electric whisk to save time.

Batter Prep

In a medium bowl, sift flour, baking powder, and salt.
To make the buttermilk, mix milk and lemon juice or white vinegar. Set for 5-10 minutes.
Combine the wet ingredients in a separate bowl after the buttermilk has set – butter, oil, vanilla extract, and buttermilk.
Mix eggs and sugar, then incorporate the wet ingredients.
Slowly add dry ingredients to the wet ingredients.
Once mixed, incorporate cocoa powder and chocolate chips as needed.

Chef’s Tip: I recommend mini chocolate chips if you want a milder chocolate flavor, such as these allergen-friendly ones from Enjoy Life. You can also skip this step and top with chocolate chips later.

Baking & Decorating

Preheat oven to 350°F.
Prepare a 16 or 20-cup baking pan depending on the size you want your cupcakes to be.

Chef’s Tip: Aim for 16 if you want medium-large cupcakes, and 20 if you want small-medium ones.

Line with cupcake liners.
Pour dough either 2/3 full (16 cupcakes) or ½ full (24 cupcakes).
Bake for 15-18 minutes until risen. Check with a toothpick to make sure batter is fully cooked.
Cool for ~10 minutes.
Use a piping bag to frost a spiral pattern starting at the base and building upward.
Chef’s Tip: You can also eat these plain as muffins without frosting (see below!)