Chocolate Cupcakes


3/4 cup all-purpose flour (spoon & leveled)
1/2 cup unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/2 cup buttermilk, room temperature

Chocolate Buttercream Frosting
1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa powder
3 Tablespoons heavy cream or milk
1/8 teaspoon salt
2 teaspoons pure vanilla extract


  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
  4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
  5. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds.
  6. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
  7. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
  8. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
Chocolate Buttercream Frosting
  1. With a handheld mixer, beat the butter on medium speed until creamy – about 2 minutes.
  2. Add confectioners sugar, cocoa powder, heavy cream, salt, and vanilla extract.
  3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
  4. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.
  5. Use immediately or cover tightly and store for up to 1 week in the refrigerator.


These chocolate cupcakes are super moist and so delicious. Better make two batches - they wont last long!

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