These cupcakes taste so great: they are perfect for birthdays or celebrations, but just in general and anywhere because of how fluffy and tender they are and because of their deep cocoa flavour. This chocolate cupcake recipe is a hit for anyone who likes decadent chocolate desserts. This recipe of chocolate cupcakes has rather simple but essential ingredients: flour, sugar, cocoa powder, baking powder, eggs, butter, and milk. What makes the difference here is to get the right mix of wet and dry components so that your end product is manageable in a way that would prevent the batter from getting overmixed. With this dark and most profound chocolatey flavour, this milk-free cocoa powder can give just a hint of extract from vanilla, giving it a taste incomparable to others. When baked, this batter came out fluffy and bouncy, and the smells seemed to find their way throughout the kitchen with an enthralling smell of chocolate. This makes such a recipe for chocolate cupcakes culminate when topped with creamy chocolate buttercream frosting. This frosting comes with butter, powdered sugar, cocoa powder, and just the right amount of milk to bring it all together and give the already luscious cupcake base a velvety smooth finish. It is really easy to make and quite versatile. Add chocolate chips for another pleasurable indulgence, or scatter colourful toppings for that festive look. Enjoy this chocolate cupcake recipe with your coffee or as a dessert after dinner: the sure way to indulge your sweet tooth with homemade goodness.

• 150 gms maida
• Chocolate
• 120 ml buttermilk
• 400 gms bura
• 120 ml oil
• 2 large eggs
• 100 gms brown sugar
• 200 gms butter
• 50 gms cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract

• Start by preheating your oven to 180 C (350 F).
• Now, prepare the cupcake tray by adding paper liners that make removal easier after baking and also contribute to the beauty of the cupcakes.
• In a large mixing bowl, sift together the 150 gms of all-purpose flour, 30 gms of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
• The sifting of these dry ingredients does an excellent job of aerating the flour, making for light and fluffy cupcakes.
• Put this aside as we go on to the wet ingredients.
• In another pan, whisk all together 100 gms of granulated sugar, 100 gms of brown sugar, 120 ml of vegetable oil, and two large eggs.
• Mix the ingredients well to get a smooth mixture. Granulated and brown sugar combine well for the sweetening of the cupcakes; meanwhile, the addition of oil keeps the cupcakes moist.
• Fold in the dry ingredients into the wet ingredients, alternating with 120 ml buttermilk.
• This will prevent the cake from over-mixing when all its ingredients are brought together.
• Mix just until the ingredients are combined since you do not want to overmix so that the mixture could become too dense and less fluffy for your cupcake.
• Add one teaspoon of vanilla extract for flavour and 120 ml of hot water.
• The hot water really will help dissolve the cocoa powder there, giving the batter a bit of intensity in its chocolate flavour.
• Mix until smooth and well combined. It will be a bit runny, which is great because this will work well as very moist cupcakes.
• Now, it's time to fill the cupcake liners. Fill each liner about two-thirds full with your cupcake batter- this will help make space so they can rise without spilling over.
• Place that tray in the oven you preheated and bake for 18 to 20 minutes or until a toothpick pulled from the centre comes out clean.
• Keep an eye on the last few minutes so that they're not overcooked.
• Bake the cupcakes and let them cool off a little in the tray before cooling off completely on a wire rack.
• Frost only when you have left the cupcakes to cool, as frostings will run if they are done on warm cupcakes.
• For the frosting, sift in 200 gms of unsalted butter till it becomes creamy and smooth into a mixing bowl.
• Add 400 gms of powdered sugar and 50 gms of cocoa powder while continuously mixing it well and getting it well incorporated.
• Finally, add one teaspoon of vanilla extract and 60 ml of milk. The beating continues till the frosting looks smooth and fluffy.
• Good frosting is merely mixed well with a lot of air incorporated so that one ends up with a light final product.
• Allow the cupcakes to cool completely before piping frosting onto each with a piping bag.
• You could have swirling motions or any design you want.
• Add a few shavings of chocolate or colourful sprinkles on top of the frosted cupcakes for that extra touch if you wish to.
• This not only adds to their visual appeal but also gives a delightful crunch.
• Such decadent chocolate flavour paired with creamy frosting is a surefire hit among family and friends.
• This recipe of chocolate cupcakes is perfect for any occasion or special treat; such an original, delicious delight will surely leave you satisfied as you bake and indulge in that delectable goodness!