Chocolate Cupcakes

This is a recipe I learnt from celebrity chef Ree Drummond’s show ‘The Pioneer Woman’ on Food Network. The original recipe can be found here and makes about 18 cupcakes. I halved the recipe since my pan can make only 12. However, I managed to get about 10 cupcakes. I chose not to make any frosting and enjoyed it as is! 

Chocolate Cupcakes


Unsalted butter – 1 stick or 8 tbsp
Unsweetened cocoa powder – 2 tbsp
Boiling water – 1/2 cup
All-purpose flour – 1 cup
Sugar – 3/4 cup
Salt – a pinch
Buttermilk – 1/4 cup
Egg – 1
Vanilla extract – 1/2 tsp
Baking soda – 1/2 tsp


  • Pre-heat the oven to 350 degrees Fahrenheit
  • Line 10 muffin tins with cupcake liners
  • On medium heat, melt the butter in a saucepan and then add cocoa powder
  • Stir and pour in the boiling water
  • After about 15 seconds, take off the heat and keep aside
  • In another bowl, combine flour, sugar and salt. Set this aside
  • Whisk the egg, buttermilk, vanilla extract and baking soda in a separate bowl
  • Now pour the cocoa mixture into the flour mixture and combine
  • Add the egg mixture to this and mix well to get a slightly watery batter
  • Pour the mixture about halfway into each of the cupcake liners
  • Bake for 13 to 15 minutes until set
  • Remove from oven and allow to cool for a few minutes before transferring onto a cooling rack
  • Enjoy your chocolate cupcakes as is or with a scoop of vanilla ice cream!

Note: If you don’t have buttermilk, you can add a quarter teaspoon of lemon juice or vinegar and fill the rest of the quarter cup measure with milk. Set this aside for 5 minutes and use as required in the recipe

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