Name: Chocolate Cupcakes
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes about 12
Ingredients: 1 cup (200 g) granulated sugar; ¾ cup (94 g) all-purpose flour; ½ cup (42 g) Dutch-process cocoa powder; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ tsp. baking powder; ¼ tsp. baking soda; 2 large eggs; ½ cup buttermilk; ⅓ cup vegetable oil; 2 tsp. vanilla extract; Easy Chocolate Frosting, Classic Cream Cheese Frosting, or Vanilla Buttercream Frosting (for decorating; optional); Rainbow sprinkles (for decorating; optional); A standard 12-cup muffin pan; cupcake liners

Chocolate cupcakes with chocolate frosting and rainbow sprinkles on a baking sheet.

Photo by Travis Rainey, Food Styling by Micah Marie Morton

If the last time you had a chocolate cupcake was at a childhood birthday party, it’s high time to bake a batch. This chocolate cupcake recipe is ridiculously easy—the batter comes together in about 5 minutes, no equipment required. But it delivers big on flavor thanks to a healthy dose of salt, vanilla extract, and cocoa powder. Opt for Dutch-process cocoa powder here, which has a deeper, darker flavor compared to natural cocoa. Buttermilk makes the chocolate cupcakes moist and fluffy, and using oil instead of butter means they keep well. These delightfully portable treats would fit right in at a bake sale, birthday party, or just about any occasion. Don’t forget the sprinkles.