Ingredients for Best Chocolate Cupcakes
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
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How to Make Best Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- In a large bowl, cream together 1 ½ cups granulated sugar and ¾ cup vegetable oil until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Stir in 1 cup chocolate chips.
- Fill cupcake liners about ¾ full.
- Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. (Start checking at 22 minutes).
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting once completely cooled.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
85g
Fat
12g
Carbs
11g