Scratch-made chocolate cupcakes that are moist, deeply chocolaty, and so easy to make! These cupcakes have a slightly domed top and a fluffy texture, but are sturdy enough to stand up to your favorite buttercream.
Place the sugar, all-purpose flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Mix in the butter on low speed, until the mixture resembles moist crumbs.
Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined. Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
Fill lined cupcake wells just over half full (approx. 1/4 cup of batter).
Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
Cool completely before frosting.
Video
Notes
*If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.Try topping these cupcakes with one of my favorite frosting recipes: