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Ingredients
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- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2 cups granulated sugar
- 5 oz dark chocolate, chopped
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1.5 batches chocolate buttercream frosting
- 1 batch chocolate sauce
- Rainbow sprinkles (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans with liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a saucepan, combine water and sugar; bring to boil until sugar dissolves.
- Remove from heat, stir in dark chocolate and butter until melted.
- Whisk in vegetable oil and vanilla, then beat in eggs.
- Combine dry ingredients with chocolate mixture until smooth.
- Fill cupcake liners ¾ full with batter.
- Bake for 13 to 15 minutes; cool before frosting.
Notes
Use room temperature ingredients for better mixing.
Avoid overmixing to keep cupcakes fluffy.
Allow cupcakes to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30