Super Simple Chocolate Cupcakes

Yields7 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 ¾ cup All Purpose Flour
 ½ cup Unsweetened Natural Cocoa Powder
 ¾ tsp Baking Powder
 ½ tsp Baking Soda
 ¼ tsp Salt
 2 Large Eggs, Room temp
 ½ cup Granulated Sugar
 ½ cup Packed Brown Sugar
  cup Vegetable or Canola Oil
 2 tsp Pure Vanilla Extract
 ½ cup Buttermilk
 1 Package Chocolate or Vanilla Buttercream
Toppings (Feel Free To Get Creative)
 1 Can of Creme Filled Wafer SticksWe recommend either Pirouline or Pirouette creme filled wafer cookies.
 1 cup Sprinkles
 1 cup Powdered Sugar

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.


Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.


Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.


Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.


Frost cooled cupcakes however you’d like. We used vanilla buttercream and Wilton 1M piping tip for the pictured cupcakes. Top with sprinkles, a dusting of powdered sugar, and a creme filled wafer stick, if desired. Store leftovers in the refrigerator for up to 5 days.

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