These chocolate cupcakes from scratch are easy to make, rich and moist! Top with chocolate buttercream frosting for the ultimate chocolate lovers dessert.
Chocolate or vanilla buttercream frosting, to frost (see notes)
Instructions
Preheat the oven to 350°F. Center an oven rack in the middle position. Line 2 muffin pans with cupcake liners
In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder and salt.
Using a handheld mixer or whisk, mix in the water, buttermilk, oil, eggs, and vanilla until well combined. Use a large cookie scoop to divide the batter evenly between the cups.
Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops bounce back. Let cool on a cooling rack.
While the cupcakes are cooling prepare your desired frosting. Once completely cooled, frost the cupcakes as desired (I prefer to use a 1M frosting tip).
Notes
Storing: Leftover cupcakes can be stored in a covered in the for up to 3 days.Make Ahead & Freezing: Cover each individually in plastic wrap and freeze up to 3 months. The chocolate buttercream can be made 2 to 3 days in advance (cover and keep in the fridge). Simply thaw overnight in the refrigerator and bring to room temperature to serve.Espresso Powder/Coffee: For a more intense chocolate flavor, feel free to add 1 to 2 teaspoons espresso powder. Cocoa Powder: Natural cocoa powder in the cake will give you the rise and texture that makes this cake so good. Dutch-process cocoa will give you a much denser cupcake.