I have tried multiple chocolate cake/cupcake recipes. Some recipes are just fine for a cake, but not great for a cupcake. Lots of recipes weren't chocolatey enough for me. Some didn't rise right. Some crumbs were too wide and half of the cupcake would be completely stuck to the paper. I didn't think I'd ever get it right.

After a lot of fiddling, I have finally come up with a recipe that makes a perfect chocolate cupcake, and have found cupcake liners that are a success. I use the Reynold's Foil Cupcake Liners - I assume they work better because they are more sturdy, and you technically don't even need a muffin tin if you are using them. You can get them with white inner liners or pastels and they are sold at most supermarkets (not sponsored).

Aside from using foil lined cupcake liners, I also recommend you use a kitchen scale for the best result. The dry ingredients in this recipe will be listed in grams so you can make the best cupcake.

The Recipe

1 hour, makes 12 cupcakes.

  • 175 grams all purpose flour
  • 185 grams granulated sugar
  • 45 grams high quality cocoa powder
  • 1/2 tsp baking soda (check dates to ensure your baking soda is fresh - old baking soda will not do you any favors)
  • 1/4 tsp salt
  • 1/4 cup cooled coffee
  • 1/4 cup water
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar or lemon juice)
  • 1/2 cup vegetable oil
  • 1 large egg (if doubling this recipe - use 3 eggs)

The Buttercream Icing

  • 1 cup (2 sticks) softened, unsalted butter
  • 454 grams (one box) powdered sugar
  • 1/2 cup high quality cocoa powder
  • 1 pinch of salt
  • 3 - 6 tbsp heavy cream (less or more depending on your preferred consistency, I typically do not measure and just pour until my buttercream is smooth and no longer appears dry)

For the cupcakes:

Preheat oven to 350 degrees Fahrenheit, place 12 foil-lined cupcake liners (paper liner stays inside of the foil cup) into a muffin tin and spray very lightly with spray oil.

Combine flour, sugar, cocoa powder, baking soda, and salt in a medium bowl, you may choose to sift the mixture to get rid of any lumps. Set aside, and then combine cooled coffee, water, buttermilk, vegetable oil, and egg in a separate medium bowl.

Add the dry ingredients to the wet ingredients, and whisk until combined and smooth, approximately one minute. Transfer mixture into a bowl or 4 cup measuring cup with a pour spout for easy pouring.

Fill cupcake liners 2/3rds of the way full with batter. Do not overfill. Place cupcakes in the oven and bake for 21 - 24 minutes, until a toothpick can be inserted into a cupcake and come out clean of batter.

Start working on the icing while your cupcakes are baking. When it comes time to remove the cupcakes from the oven, let them sit undisturbed to cool for about 10 minutes, and then remove the cupcakes from the muffin tin to continue cooling on a wire rack for another 30 minutes until completely cooled.

For the icing:

Cream butter in a stand mixer until pale and fluffy, about 1 minute. Beat in powdered sugar, cocoa powder, and salt. Gradually pour in 3 - 6 tbsp of heavy cream until your buttercream is smooth and no longer appears dry. Pipe onto cooled cupcakes with piping tip of choice, I use a large Wilton open star tip.

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