Ingredients

1 cup all-purpose flour (141g)

1 cup granulated sugar (200g)

½ cup natural unsweetened cocoa powder (50g)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg (room temperature)

½ cup buttermilk (room temperature)

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup very hot water

1 cup salted butter (softened)

⅔ cup natural unsweetened cocoa powder

4 cups powdered sugar

4-6 tablespoons heavy cream or whole milk

2 teaspoons vanilla extract

Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F and line a cupcake pan with paper liners.

Step 2: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: In another bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until combined.

Step 4: Add the wet ingredients to the dry ingredients and mix with a stand mixer until just combined.

Step 5: Pour in the very hot water and mix again, scraping down the sides of the bowl. The batter will be thin.

Step 6: Fill each cupcake liner halfway with batter. Bake for 18-21 minutes, or until a toothpick inserted comes out with a few moist crumbs and the tops spring back when lightly pressed.

Step 7: Allow cupcakes to cool completely before frosting.

Step 8: For the frosting, beat the softened butter and cocoa powder together in a stand mixer until smooth.

Step 9: Add half of the powdered sugar and mix on medium speed until incorporated. Add the remaining powdered sugar, vanilla extract, and salt. Mix well, scraping down the bowl as needed.

Step 10: Add heavy cream or milk one to two tablespoons at a time, mixing between additions, until the frosting is easily spreadable but holds its shape.

Step 11: Use a piping bag to decorate the cooled cupcakes with swirls of frosting.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and better rise.

Try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.

Substitute buttermilk with a mix of milk and 1 tablespoon lemon juice or vinegar as a quick alternative.

For a different frosting, try cream cheese frosting or a simple vanilla buttercream.

FAQs

Can I make these cupcakes vegan?

To make these cupcakes vegan, you can replace the egg with a flax or chia egg, substitute buttermilk with plant-based milk plus vinegar, and use a vegan butter alternative for the frosting.

Why is my cupcake batter so thin?

The hot water in this recipe intentionally thins the batter to help create a moist and tender crumb. Don’t worry, this is normal and will produce light chocolate cupcakes.