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Chocolate cupcake

Servings: 12 cupcakes

Chocolate cupcake




  • For cupcakes
4 tbsp unsalted butter, melted

¼ cup canola oil

½ cup water + 1 tsp instant coffee powder

1 cup all-purpose flour

1 cup sugar

¼ cup cocoa powder

¾ cup tsp baking soda

1 egg

¼ cup buttermilk

½ tsp vanilla extract

Pinch of salt

  • For chocolate buttercream

1 cup unsalted butter, softened

3 cups confectioners’ sugar

½ cup cocoa powder

3 tbsp heavy cream

1 tsp vanilla extract

Pinch of salt

Chocolate cupcake Prep


  • For Cupcakes
    1. Combine melted butter, oil, canola oil, and coffee water in a medium size bowl, give a quick stir. Add in flour, sugar, cocoa powder, salt, and baking soda. Mix with a hand mixer on low speed until the batter is smooth and creamy, for about 1 minute. Add in egg, beat until just combined, then add buttermilk and vanilla essence. Continue mixing until batter just combined, for 1-2 minutes, make sure to scrape the side and bottom of the bowl. Pour batter into a lined muffin tray. Fill about ¾ full.
      2. Place the tray on the bottom rack of the oven. Bake using ‘bake’ mode at 340°F for 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and set aside to cool down.
        • For Buttercream
          1. Meanwhile, cream unsalted butter using a cleaned hand mixer until creamy and smooth. Next, add in the rest of the ingredients and mix again until well-incorporated. 
            Chocolate cupcake Process

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