Description
Easy chocolate cupcakes perfect for any occasion! Topped with glossy fudge frosting, these homemade chocolate cupcakes are perfectly nostalgic and delicious.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 1/2 cup milk, at room temperature
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 1/4 cup oil
- 2 tsp vanilla extract
- 2 tsp instant espresso
- 1/2 cup boiling water
Frosting
- 3 Tbsp unsalted butter, melted
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 3 Tbsp milk
Instructions
- Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.
- Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, egg, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in until smooth. Fill each baking cup just over half full of batter.
- Bake cupcakes for 13 to 14 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Cool cupcakes in pans on wire racks for two minutes, then remove from pans to cool completely on wire racks.
- For the frosting, combine melted butter, vanilla, salt, powdered sugar, cocoa, and milk in a medium bowl and whisk until well combined. Whisk frosting one more minute, until smooth and glossy. Use an offset spatula to spread frosting over cupcakes.
- Store leftover cupcakes in an airtight container in the refrigerator; bring to room temperature before serving.
Notes
The frosting yields enough for 16 cupcakes; if you prefer a more generous amount of frosting, double the recipe.