Description
Indulge in these classic double chocolate cupcakes that offer a perfect balance of deep, robust cocoa flavor and a moist, tender crumb. Inspired by the nostalgia of grandmother’s kitchen, this recipe uses buttermilk and the blooming cocoa technique to create a bakery-quality treat that is both comforting and sophisticated. Perfect for any occasion, these cupcakes bring a moment of pure, edible peace to your day.
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white sugar
1/4 cup packed brown sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup buttermilk
1 large egg
1/2 cup boiling water
1 cup chocolate buttercream frosting
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix white sugar, brown sugar, oil, vanilla, egg, and buttermilk until smooth.
Combine the dry ingredients with the wet ingredients, stirring until just incorporated.
Carefully stir in the boiling water until the batter is smooth.
Divide the batter evenly into the prepared cupcake liners.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
Notes
Ensure your boiling water is hot to properly bloom the cocoa for the best depth of flavor. These cupcakes freeze well unfrosted for up to 3 months. For an extra touch, top with chocolate shavings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg