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Chocolate Cupcakes

Preparation time: 20 Mins
Cooking time: 25 mins
4 TBS unsalted butter
1/4 c Vegetable Oil
1/2 c Water
1 c All-purpose flour
1 c granulated sugar
1/4 c plus 2 TBS unsweetened cocoa powder (not dutch process)
3/4 tsp baking soda
1/8 tsp Salt
1 large egg
1/4 c buttermilk
1 tsp pure vanilla extract
Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.

In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

Recipe Details

Recipe Source: Food & Wine
Cooking Method: Oven Baking
Cuisine: American
Category: Dessert
Dish Type: Desserts
Dessert Type: Cakes & Cupcakes
Serves: 12
Yield: 12 Cupcakes
Good For: Holidays, Picnics, Potlucks
Healthy Lifestyles: Dairy-Free
Notes & Tips: Make Ahead. The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

Nutritional Info:

Calories 300

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