Chocolate Cupcakes Recipe (with a Gluten-Free version)


Made with cocoa powder and buttermilk, this chocolate cupcakes recipe is oh so chocolate-y and super easy to make. 

Even better? It works equally well with regular, all-purpose flour or measure-for-measure gluten-free flour, so even your gluten-free friends can indulge.


butter, cocoa powder, all purpose flour or measure-for-measure gluten-free flour, sugar, baking soda,  baking powder, salt, eggs, water, buttermilk, vanilla extract, home-made or store-bought frosting


Heat oven to 350 F. Line 3 12-hole muffin tins with cupcake liners. Melt the butter in a small saucepan over low heat on the stove, or in a small glass bowl in the microwave. Remove from heat and let cool completely.


In a large bowl, combine 1 1/4 cups cocoa, 2 1/2 cups flour, 2 1/2 cups sugar, 2 1/2 teaspoons baking soda, 1 1/4 teaspoons baking powder and 1 1/4 teaspoon salt with a mixing spoon. Separate one of the eggs, keeping the egg yolk for this recipe.


The next few steps can either be done by hand with a whisk, or with an electric mixer that has a whisk attachment. In another large bowl, whisk 2 eggs and the egg yolk together until fluffy.

STEP four

Mix 1 1/4 cups warm water, 1 1/4 cups buttermilk, melted butter and vanilla with the eggs. Add the dry ingredients to the wet ingredients, and whisk until they are combined and the batter is smooth.


Fill each of the cupcake liners about half full with batter. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.


Set the cupcake tins on the wire rack to cool for about 10 minutes. Then remove the cupcakes from the tins and leave them on the rack until they are completely cool. Add the frosting of your choice.

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