Chocolate Cupcakes

from ButterYum
makes 36 cupcakes


  • 3/4 cup boiling water
  • 3/4 cup dutch-processed cocoa powder
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk


  1. Preheat oven to 350F and place rack in center position.
  2. Line muffin pan with paper liners; set aside until needed.
  3. In a medium bowl, whisk together boiling water and cocoa powder until smooth; cover with plastic wrap and cool until needed.
  4. In another medium bowl, whisk together the flour, baking soda, and baking powder; set aside until needed.
  5. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter and sugar for a couple minutes until light and fluffy. 
  6. Add eggs, vanilla, and salt; mix until combined. 
  7. Add cooled cocoa mixture, flour mixture, and buttermilk; mix just until combined.
  8. Use a #20 scoop to fill cupcake liners and tap the pan on the counter to even the level of batter before baking.
  9. Bake cupcakes for 15-20 minutes until a toothpick inserted in the center comes out clean.
  10. Cool cupcakes in pan for several minutes before transferring to a cooling rack to cool completely.  

Note: be sure cupcakes are completely cool before frosting with Italian Meringue Buttercream (recipe and photos found here).  You'll need to make 2 batches to frost 36 cupcakes. 

adapted from