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# Chocolate Cup Cake Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 12 serving |
## Ingredients
### for chocolate cupcake batter:
* 1 cup (255 ml) buttermilk / chaas
* 1 cup (240 gm) sugar
* ½ cup (120 ml) oil
* 1 tsp vanilla extract
* 1¼ cup (185 gm) maida / plain flour
* ¼ cup (30 gm) cocoa powder
* 1 tsp baking powder
* ¼ tsp baking soda
* 12 cupcake liners
### for chocolate buttercream frosting:
* 140 gm butter
* 2 cup (300 gm) powdered sugar
* 1 tsp vanilla extract
* ¼ cup milk
* ¼ cup (30 gm) cocoa powder
## Instructions
### chocolate cupcake recipe:
1. firstly, in a large bowl take 1 cup buttermilk, 1 cup sugar, ½ cup oil and 1 tsp vanilla extract.
2. mix well with the help of whisk for 5 minute.
3. further sieve 1¼ cup maida, ¼ cup cocoa powder, 1 tsp baking powder and ¼ tsp baking soda.
4. mix well using cut and fold method.
5. scoop the cake batter and pour into cupcake liners two-third to ¾ full.
6. preheat and bake the cake at 180 degree celsius or 356 degree fahrenheit for 30 minutes.
7. finally, decorate the chocolate cupcake with chocolate buttercream frosting and serve.
## Step-by-step
firstly, in a large bowl take 1 cup buttermilk, 1 cup sugar, ½ cup oil and 1 tsp vanilla extract.
mix well with the help of whisk for 5 minutes or until sugar dissolves.
further sieve 1¼ cup maida, ¼ cup cocoa powder, 1 tsp baking powder and ¼ tsp baking soda.
mix well using cut and fold method.
do not over mix as the cake turns rubbery and chewy.
mix until there are no lumps and batter turns smooth. also make sure the batter is of smooth dropping consistency.
scoop the cake batter and pour into cupcake liners two-third to ¾ full.
preheat and bake the cake at 180 degree celsius or 356 degree fahrenheit for 30 minutes. to bake in microwave or cooker check out the notes section below.
to check the cake has baked completely, always insert a toothpick at the centre and see if it comes out clean. else bake for 5 more minutes.
cool down the cake completely before frosting. also, transfer the cake to a cooling rack to cool faster.
## Chocolate buttercream frosting
1. firstly in a large bowl take 140 gm butter and beat for 3-5 minutes.
2. scrape off the sides of bowl and check for smooth creamy butter texture.
3. now add 1 cup powdered sugar and mix well.
4. further add 2 tbsp milk, 1 tsp vanilla extract.
5. beat for 3 minutes or till it combines well.
6. additionally add 1 cup powdered sugar, ¼ cup cocoa powder and 2 tbsp milk.
7. mix and beat for 5 minutes or till smooth creamy frosting is attained. add more milk if required.
8. now fill the frosting into star nozzle piping bag.
9. finally, decorate the **chocolate cupcake** with chocolate buttercream frosting and serve.
## Video
## Notes
* firstly, frost the cupcakes just before serving or if serving within 24 hours.
* also, if you do not prefer using curd in cake recipe then replace it with 1 cup warm milk and 1 tsp vinegar.
* furthermore, to bake in microwave convection mode preheat and bake at 180 degrees for 30 minutes. and to bake in cooker check out [how to bake in cooke](/recipes/cooker-cake-recipe-pressure-cooker-cake)[r](/recipes/cooker-cake-recipe-pressure-cooker-cake).
* additionally, adjust the amount of sweetness to your choice.
* finally, **chocolate cupcake recipe** stays good for a week when refrigerated.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/easy-chocolate-cup-cake-recipe-cupcakes/](https://hebbarskitchen.com/easy-chocolate-cup-cake-recipe-cupcakes/)
2. scrape off the sides of bowl and check for smooth creamy butter texture.
3. now add 1 cup powdered sugar and mix well.
4. further add 2 tbsp milk, 1 tsp vanilla extract.
5. beat for 3 minutes or till it combines well.
6. additionally add 1 cup powdered sugar, ¼ cup cocoa powder and 2 tbsp milk.
7. mix and beat for 5 minutes or till smooth creamy frosting is attained. add more milk if required.
8. now fill the frosting into star nozzle piping bag.
9. finally, decorate the **chocolate cupcake** with chocolate buttercream frosting and serve.
## Video
## Notes
* firstly, frost the cupcakes just before serving or if serving within 24 hours.
* also, if you do not prefer using curd in cake recipe then replace it with 1 cup warm milk and 1 tsp vinegar.
* furthermore, to bake in microwave convection mode preheat and bake at 180 degrees for 30 minutes. and to bake in cooker check out [how to bake in cooke](/recipes/cooker-cake-recipe-pressure-cooker-cake)[r](/recipes/cooker-cake-recipe-pressure-cooker-cake).
* additionally, adjust the amount of sweetness to your choice.
* finally, **chocolate cupcake recipe** stays good for a week when refrigerated.