Chocolate Cupcakes

Oct 13, 2026 · By VanillaGoods

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A dozen unfrosted chocolate cupcakes in paper liners on a cooling rack, golden domes, one split to show the crumb

Dark, moist chocolate cupcakes made with oil and hot coffee, soft enough to fill and strong enough to frost.

Prep 20 min

Cook 19 min

Cooling 45 min

Total 1 hr 24 min

Yield 12 cupcakes

Diet —

Ingredients

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cupcakes

1.0 cup (125.0 g)all-purpose flour
½ cup (45.0 g)Dutch-process cocoa powder
1.0 cup (200.0 g)granulated sugar
¾ tsp (4.0 g)baking soda
½ tsp (2.0 g)baking powder
¼ tsp (1.5 g)fine sea salt
1.0 (50.0 g)large egg
½ cup (120.0 ml)buttermilk
⅓ cup (80.0 ml)vegetable oil
2.0 tsp (10.0 ml)pure vanilla extract
½ cup (120.0 ml)hot coffee

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Instructions

Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Whisk the flour, cocoa, sugar, baking soda, baking powder and salt.
Whisk the egg, buttermilk, oil and vanilla, stir into the dry ingredients, then stir in the hot coffee; the batter is thin.
Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.

Tips

Thin batter is correct; pour it from a measuring cup with a spout.
Pull them at 18 minutes; chocolate cupcakes dry out fast.

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Recipe FAQ

How long does it take to make chocolate cupcakes?

Plan on 20 minutes of prep and 19 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.

How should I store chocolate cupcakes?

Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.

Can I make chocolate cupcakes ahead?

Bake a day ahead and store airtight; fill and frost the day you serve.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Dark, moist chocolate cupcakes made with oil and hot coffee, soft enough to fill and strong enough to frost.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

178 Calories / serving

7.3g Fat

27.4g Carbs

2.7g Protein

17.4g Sugar

Whole recipe (12 servings): ~2136 cal · 88g fat · 329g carbs · 32g protein · 209g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.