This is a chocolate cake recipe you will not want to miss out on! It’s a simple, fairly straight forward recipe that will leave you with the fluffiest cake you’ve ever tasted. I’ve used this recipe for cakes, cupcakes, and even mini cupcakes! It’s a great all-around recipe that can be used for any occasion and any chocolate lover.
This year, I used this recipe to make chocolate cupcakes with a peppermint buttercream frosting, garnished on top with coconut shavings and more vanilla buttercream frosting piped in the shape of a Christmas wreath. I thought this flavor combination would be perfect for the holiday season and nothing too overdone. The subtleness of the chocolate in the cake paired well with the sweet peppermint buttercream. The coconut shavings added some texture and reminded me of a coconut peppermint patty when all combined. Quite magical and delicious.
Watch my vlog on how I decorated these cupcakes!
Chocolate Cupcake Recipe
2 cups of sugar
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of water
1/2 cup of vegetable oil
8 tablespoons of butter
1/4 cup of unsweetened cocoa
1/2 cup of buttermilk (see Tips below for an alternative using regular milk)
1 teaspoon of vanilla
Preheat your oven to 375 degrees Fahrenheit
Combine sugar, flour, baking soda, and salt in a mixing bowl
Combine water, vegetable oil, butter, and unsweetened cocoa in a separate saucepan and bring to a boil over medium heat. Stir constantly!
Once the mixture has come to a boil, pour over dry ingredients and stir together
Add eggs, buttermilk, and vanilla into the batter and stir until smooth
Prepare pan with cooking spray or place in cupcake liners, pour the batter evenly and place in the oven for 20 – 25 minutes (if making cupcakes cook for 12 – 15 minutes).
Warning: This is a runny batter so don’t be worried that it is not thick. Your cake/cupcakes will rise!
- Remember to always start with the lower time and periodically check in on your creation to make sure everything is cooking or not burning!
- The toothpick trick always works to make sure your cake/cupcakes are cooked through. When the cooking time is up, stick a toothpick in the center of your cake/cupcake, take it out, and if there is batter on the toothpick the cake/cupcakes need more time, if there is no batter they are all done.
- Let cupcakes cool for 20 minutes or until room temperature before you frost them. You don’t want the frosting to melt off!
- An alternative for buttermilk is to use regular whole milk and cream of tartar. For every one cup of milk use 1 & 3/4 teaspoons of cream of tartar. For this recipe, you would use a 1/2 cup of milk with 3/4 & 1/8 teaspoons of cream of tartar.
If you decide to try out this recipe I would love to know your thoughts and what you made.
See ya later!
Jacqui M. Green