Chocolate Cupcakes


Chocolate Cupcakes

2 1/4 cup unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa (natural or Dutch-process cocoa)
1 3/4 cup granulated sugar
8 tbsp unsalted butter, at room temperature
1/3 cup vegetable oil
2 teaspoon vanilla extract
1 cup milk
1/2 cup coffee or water
4 large eggs

1 3/4 cup unsweetened baking cocoa
1 1/2 cup confectioners’ sugar
1 teaspoon espresso powder, optional, for enhanced chocolate flavor
1 cup heavy cream
1 cup unsalted butter, very soft
1/8 teaspoon salt
2 cup confectioners’ sugar, sifted
2 teaspoon vanilla extract


Preheat the oven to 350°F. Lightly grease and flour your choice of pans: one 9″ x 13″ pan, two 9″ round pans, or three 8″ round pans.

Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.

Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.

In a large measuring cup, combine the vanilla with the milk and coffee(or water), and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

Add the eggs one at a time, beating well at medium-high speed between additions.

Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.

Transfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.

Bake for 34 minutes for a 9″ x 13″ pan, 28 to 30 minutes for 9″ layers, and 24 to 26 minutes for 8″ layers. (Try 16-18 minutes for cupcakes?)

The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.


Sift or sieve the cocoa, 1 1/2 cups confectioners’ sugar and espresso powder, if you’re using it, into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You’ll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and 2 cups sifted or sieved confectioners’ sugar in a large mixing bowl. Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it’s all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.

Nutrition Facts

Serving Size:18


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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