Chocolate Cupcakes

No ratings yet
Print
Prep Time: 20 minutes
Cook Time: 20 minutes
cooling: 20 minutes
Servings: 6 cupcakes
Calories: 264kcal

Equipment

  • pastry bag with star tip (optional)

Ingredients

  • Muffin tin paper liners
  • 1/2 cup All-purpose flour
  • 1/4 cup Unsweetened cocoa powder
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1 Egg
  • 1/4 cup Granulated sugar
  • 1/4 cup Brown sugar
  • 2.5 tbsp Vegetable oil
  • 1 tsp Vanilla extract
  • 1/4 cup Buttermilk
  • 1/2 cup Chocolate frosting or more if needed
  • 2 tsp Rainbow Sprinkles
US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
  • Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set Aside
  • In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
  • Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter should be thin.
  • Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. (Removing the cupcakes from the pan will allow them to cool faster.)
  • Once cooled, frost the cupcakes using a rubber spatula or pipe the icing on with a pastry bag. Top with sprinkles.

Nutrition

Calories: 264kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 171mg | Potassium: 140mg | Fiber: 2g | Sugar: 30g | Vitamin A: 56IU | Calcium: 41mg | Iron: 1mg

Chocolate Cupcakes

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
cooling 20 minutes
Servings 6 cupcakes
Calories 264 kcal

Equipment

  • pastry bag with star tip (optional)

Ingredients
 
 

  • Muffin tin paper liners
  • 1/2 cup All-purpose flour
  • 1/4 cup Unsweetened cocoa powder
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1 Egg
  • 1/4 cup Granulated sugar
  • 1/4 cup Brown sugar
  • 2.5 tbsp Vegetable oil
  • 1 tsp Vanilla extract
  • 1/4 cup Buttermilk
  • 1/2 cup Chocolate frosting or more if needed
  • 2 tsp Rainbow Sprinkles

Instructions
 

  • Preheat the oven to 350°F. Line a muffin pan with paper cupcake liners.
  • Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set Aside
  • In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
  • Pour half of the wet ingredients into the dry ingredients, then add half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter should be thin.
  • Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. (Removing the cupcakes from the pan will allow them to cool faster.)
  • Once cooled, frost the cupcakes using a rubber spatula or pipe the icing on with a pastry bag. Top with sprinkles.

Nutrition

Calories: 264kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 28mgSodium: 171mgPotassium: 140mgFiber: 2gSugar: 30gVitamin A: 56IUCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!