Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine the vegetable oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fill the cupcake liners about 2/3 full with batter.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Frost as desired.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- If you want a warm, gooey treat, microwave a frosted cupcake for 10-15 seconds before enjoying.
- Serve these cupcakes with a dollop of whipped cream and a sprinkle of extra cocoa powder for a truly decadent experience.
- For a richer chocolate flavor, bloom the cocoa powder by whisking it into the warm buttermilk before adding it to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American