Chocolate Cupcakes from Scratch
These decadent scratch chocolate cupcakes are so moist and taste fantastic with all sorts of frostings from vanilla buttercream to mint chocolate chip, coconut, or chocolate!
Servings: 36 cupcakes
Ingredients
- 2 sticks unsalted butter, softened (This is the equivalent of 226g or 1 cup)
- 2 cups sugar (400g)
- 4 large eggs, room temperature (If in a hurry, you can place the eggs in a bowl of warm water for 5 minutes)
- ¼ cup vegetable oil (54g)
- 2 ¾ cups all purpose flour (322g)
- 1 cup unsweetened cocoa powder, sifted (don't skip the sifting) (82g)
- 2 teaspoons baking soda (10g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (2g)
- 1 cup milk (220g)
- 1 teaspoon vanilla extract (4g)
- 1 cup hot coffee, it can be instant or brewed (220g)
- cupcake liners
Instructions
- Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans).
- In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
- In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the vegetable oil and vanilla extract.
- Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.
- Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk has blended. Scrape down the sides and bottom of the bowl as needed.
- Mixing on low speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk) Mix just until combined.
- Add the cup of hot coffee at this time on low speed, mixing just until combined. The batter will be very thin. Don't worry this is how it should be.
- If making cupcakes, scoop the batter (about ¼ cup per cupcake) into the cupcake liners and bake at 350 for about 16-18 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean or with just a few crumbs attached. (Makes about 3 dozen cupcakes).
- Makes 9 cups of batter.
Notes
This recipe can be used for cake layers also!
If making cake layers, divide the batter between three prepared 8 inch cake pans. Bake at 350 degrees for 30-35 minutes. Check for doneness at 30 minutes by inserting a toothpick into the center of the cake layer. If it comes out clean or with only a few crumbs attached, the cake is done.