Chocolate Cupcakes


 The Best Chocolate Cupcakes



• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup Milk (3%) room temperature
• ½ teaspoon lemon juice
• ½ cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract



  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. In a medium mixing bowl, whisk the milk, lemon juice, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and whisk until well combined and no dry streaks of flour remain. Divide the cupcake batter among the paper liners, filling each about ⅔ full.
  3. Bake for 20 minutes, rotating halfway through or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish cooling on a wire rack. Frost the cupcakes as desired.


American Buttercream
• 1 tbsp vanilla
• 1 ¾ cup icing sugar, to taste
• 1 cup unsalted butter, room temperature
• 3 tbsp whipping cream or half & half
• 1/2 tsp salt


  1. Whip the butter and salt using a stand mixer fitted with a paddle attachment for 2 minutes
  2. Sift in the icing sugar in multiple batches beating on low after each addition. Scrape the bowl down and repeat the process.
  3. Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
  4. Color with gel food coloring as desired


-The JACEK team