Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. This initial step ensures your cupcakes bake evenly and are easy to remove.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all ingredients are well combined to prevent clumps. This thorough mixing of your dry ingredients is crucial for an even texture.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- To the dry ingredients, add the room temperature eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract. Use an electric mixer on low speed to combine them into a thick batter, scraping down the sides of the bowl as needed. Mix until just combined; do not overmix at this stage.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil or melted unsalted butter, 2 teaspoons vanilla extract
- While the mixer is on low, slowly and carefully pour in the hot water or hot brewed coffee into the batter. Mix until the batter is smooth and thin. The hot liquid "blooms" the cocoa powder, intensifying the chocolate flavor and contributing to the moistness of the cupcakes.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. This allows for proper rising without overflowing.
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The exact baking time may vary slightly depending on your oven.
- Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for about 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting. This cooling step is vital to prevent them from becoming gummy.
Notes
Once completely cooled, store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, or if your frosting contains dairy that needs to be kept cold, store the cupcakes in an airtight container in the refrigerator for up to 4 days. These cupcakes freeze beautifully, whether frosted or unfrosted. Wrap each cupcake securely in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. To reheat, simply bring refrigerated cupcakes to room temperature. For frozen cupcakes, allow them to thaw overnight in the refrigerator, then bring to room temperature before serving. If you desire a slightly warm treat, you can briefly microwave a single cupcake for about 10-15 seconds, but be cautious not to overdo it, as this can dry them out.
