Chocolate so rich it needs a financial advisor. Soft, moist, and full of gooey chips — no frosting required.
- 1 cup (130 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 large egg (room temp if possible)
- ½ cup (120 mL) milk + 1 tsp white vinegar (for quick buttermilk)
No milk? Use water + 1 tsp vinegar. Still works, just a little less rich.
- ½ cup (120 mL) vegetable oil
- ¾ tsp vanilla extract
- ½ cup (120 mL) hot brewed coffee or hot water (blooming magic)
- ½ cup (90 g) semi-sweet chocolate chips
Preheat oven to 350°F (175°C).
Line 10 cupcake wells with liners. (Leave 2 empty if using a 12-cup tin.)
In a small heatproof bowl:
- Add ½ cup cocoa powder
- Pour in ½ cup hot coffee or water
- Whisk until smooth, glossy, and lump-free
- Stir in ¾ tsp vanilla
Let cool for 3–5 minutes so it’s warm, not hot. (Don’t scramble your egg.)
In a measuring cup, stir together:
½ cup milk + 1 tsp vinegar
Let sit 5 minutes until it curdles slightly — that’s perfect.
In a large bowl, whisk together:
Flour, sugar, baking soda, baking powder, and salt. Set aside.
In a medium bowl, whisk:
1 egg + ½ cup oil until smooth.
Whisk in your quick buttermilk from Step 3.
- Pour the wet mixture into the dry.
- Whisk gently until no flour streaks remain (about 20–30 seconds).
- Add the bloomed cocoa mixture, whisk again until smooth and dark.
The batter will be thin — that’s exactly right for moist results.
Fold in ½ cup chocolate chips.
Divide batter between cupcake liners (about ¾ full).
- Bake 16–20 minutes, until a tester comes out with moist crumbs (not wet).
- For mini cupcakes: fill with 2 tbsp batter and bake 10–12 minutes.
Cool in pan for 5 minutes, then transfer to a wire rack.
- Bloomed cocoa = deeper flavor + better texture.
- Coffee enhances chocolate — doesn’t make it taste like coffee.
- Buttermilk + baking powder + soda = perfect lift and softness.
- Chocolate chips = gooey surprise bombs in every bite.
- Spoon & level your flour — don’t scoop.
- Don’t overmix. This batter likes to be treated gently.
- Check your baking soda/powder freshness if your cupcakes aren't rising.
- Oven temp lies. If things bake slow or flat, your oven might be gaslighting you.
"These came out so airy and rich — that deep cocoa hit with little golden nuggets of molten chocolate. 10/10 would destroy again."
Pairs well with:
Silence, a tall glass of milk, and the knowledge you baked these from scratch like the legend you are.