Easy Chocolate Cupcakes Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is caffeine-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and natural sweetness.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while adding creaminess.

Set the oven to 350°F (175°C).

Line a muffin tin with cupcake papers.

In a large bowl, add 1.5 cups of all-purpose flour.

Add 1.25 cups of granulated sugar to the bowl.

Add 0.75 teaspoons of baking soda to the bowl.

Add 0.25 cups of cocoa powder to the bowl and sift it to remove clumps.

Add 0.25 teaspoons of salt to the bowl and whisk everything until no streaks remain.

In a medium bowl, add 1 large room temperature egg.

Add 0.5 cups of buttermilk to the medium bowl.

Add 0.5 cups of vegetable oil to the medium bowl.

Add 2 teaspoons of vanilla extract to the medium bowl and whisk until smooth.

Combine the wet ingredients into the dry ingredients and mix just until the flour disappears.

Fill each cupcake paper about three-quarters full with batter.

Bake in the oven for 20 to 25 minutes, or until the centers spring back to the touch.

While the cupcakes bake, prepare the chocolate frosting.

In a stand mixer bowl with a whisk attachment, add 3 sticks of unsalted room temperature butter.

Whip the butter on medium-high for about 5 minutes until fluffy and white.

Sift 50 grams of cocoa powder and add it to the butter.

Add 0.75 teaspoons of sea salt to the mixture.

Scrape down the bowl and mix again until well combined.

Add 6-8 cups of powdered sugar a cup at a time, mixing on low until combined.

Add about 1 tablespoon of heavy cream between each cup of powdered sugar to achieve a silky texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens