Basic Chocolate Cupcakes
Use this recipe as a base for all your chocolate cupcake variations.
By Ree Drummond
Jump to recipe
Yields:
24 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
If you don't have buttermilk on hand, use 1/2 cup minus 2 tablespoons whole milk and mix with 2 tablespoons white vinegar.
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Ingredients
- 2
sticks salted butter
- 4
heaping tablespoons unsweetened cocoa powder
- 1 cup
boiling water
- 2 cups
all-purpose flour
- 2 cups
sugar
- 1/4 tsp.
kosher salt
- 2
large eggs
- 1/2 cup
buttermilk
- 1 tsp.
vanilla extract
- 1 tsp.
baking soda
Directions
- Step 1Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Pour in the boiling water and stir to combine. Let boil for 15 seconds, then remove from the heat and set aside.
- Step 2In a medium bowl, stir together the flour, sugar and salt; set aside. In a small bowl, whisk together the eggs, buttermilk, vanilla and baking soda. Pour the cocoa mixture over the flour mixture and stir until halfway combined, then pour in the egg mixture and stir until the batter comes together.
- Step 3Fill the muffin cups two-thirds full (a scant 1/4 cup per cupcake) and bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Remove from the oven and let cool in the pans for about 5 minutes, then remove to a rack and let cool completely before decorating.
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