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Hot Cocoa Cupcakes Recipe

These Chocolate Cupcakes are soft, moist, and rich with deep chocolate flavor. The batter starts on the stovetop for extra smoothness, and each cupcake bakes into a tender, perfectly domed treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 55 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 312
Ingredients Equipment Method

Ingredients
  

  • 1 cup water
  • ¾ cup unsalted butter
  • ¾ cup canola oil
  • 4 ½ ounces bittersweet chocolate finely chopped
  • 3 cups all-purpose flour
  • 3 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • ¾ cup buttermilk at room temperature
  • 2 teaspoons pure vanilla extract

Equipment

  • Two 12-cup muffin tins
  • Paper cupcake liners
  • Large saucepan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spoon or batter scoop
  • Cooling rack

Method
 

  1. Prep the Oven: Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
  2. Melt Chocolate Mixture: Heat water, butter, oil, and chocolate in a large saucepan over medium heat until fully melted and smooth.
  3. Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl.
  4. Combine Wet & Dry: Pour the hot chocolate mixture into the dry ingredients and whisk until blended.
  5. Add Eggs: Whisk in the eggs one at a time until fully incorporated.
  6. Add Buttermilk & Vanilla: Whisk in the buttermilk and vanilla until smooth.
  7. Fill the Liners: Spoon the batter into the muffin cups, filling each about ⅔ full.
  8. Bake: Bake for 17–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Cool cupcakes in the tin for 10 minutes before transferring to a rack.