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Chocolate Cupcakes (high altitude)


These are quick to prepare and they are very light and moist.
Cupcakes adapted from Sky High Cakes.

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Rate this recipe 3.9/5 (94 Votes)


  • 2 cups cake flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 1 cup unsalted butter, at room temperature
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup freshly brewed coffee, cooled to room temperature


Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 350 degrees and line a cupcake pan with liners.

In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes.

Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition.

Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.


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