Chocolate cake (cupcake) recipe

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Baking is my therapy - if I have had a long/stressful/sad day, I can come home, turn some music on and bake. A standby for me is chocolate cake. While chocolate cake (or cupcakes) isn’t my personal favorite dessert, people always get really excited about it. Don’t get me wrong, chocolate cake is delicious, but I am more of a feed you baker - I bake for my soul, but want you to enjoy what I make. So the secret to this chocolate cake recipe is buttermilk, so I recommend splurging on a small carton when making this recipe. So go forth, make cupcakes/cake/whatever makes you (or those you love/like) happy. Goes great with my milk chocolate frosting.


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Chocolate cake (cupcake) recipe
Author: 
Serves: 16-18 cupcakes
 
Ingredients
  • 1 stick unsalted butter (I use Plugra) softened
  • 1½ cup sugar
  • 1 tsp vanilla
  • 2 eggs at room temp
  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • ¼ tsp kosher salt
  • 1 tsp baking soda
  • ½ cup buttermilk and ½ cup water combined
Instructions
  1. Preheat oven to 375 and line two muffin tins with liners
  2. Beat butter and sugar together on medium high speed 7-9 minutes until light and fluffy
  3. Mix vanilla and eggs together
  4. Turning mixer down to low speed, add egg/vanilla mixture and mix until combined
  5. In a bowl whisk flour, cocoa powder, salt, and baking soda
  6. On low speed add flour and milk to creamed butter in alternate turns
  7. Increase to medium speed and mix only until incorporated well
  8. Using a muffin scoop or cookie scoop, fill each liner up ⅔ of the way full
  9. Bake 17-20 minutes or until toothpick comes out clean
  10. Let set and cool for 15 minutes
  11. Remove from muffin tin and let cool completely on baking racks
  12. Frost and enjoy!

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