Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease them with butter.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, then mix in the vanilla extract.
- Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Spoon the batter into the cupcake liners, filling them two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost and decorate the cooled cupcakes as desired.
Notes
Consider using Greek yogurt instead of buttermilk or flaxseed for a vegan option. Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian