Preheat your oven to 350°F (175°C), ensuring the rack is positioned in the middle for even baking.
Line a cupcake pan with 24 cupcake liners to facilitate easy removal after baking and aid in maintaining the cupcakes' shape.
In a large mixing bowl, beat the softened butter and granulated sugar together until it becomes light and fluffy, ensuring a smooth, airy texture.
Crack in the eggs, one at a time, mixing well after each addition to incorporate air for a lighter texture.
Stir in the vanilla extract to infuse the batter with a rich aroma.
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring an even distribution of leavening agents for a uniform rise.
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined to maintain tenderness; avoid overmixing.
Using a spoon or ice cream scoop, portion the batter into the cupcake liners, filling them about two-thirds full to allow space for rising.
Place the pan in the preheated oven and bake for approximately 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached. Avoid opening the oven frequently to maintain a consistent temperature.
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This ensures the cupcakes remain moist and tender.
Notes
If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.
These chocolate cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They can also be frozen for up to 3 months; just defrost at room temperature before serving.
These cupcakes pair wonderfully with a variety of frostings such as classic vanilla, rich chocolate, or creamy cream cheese. Feel free to get creative with your toppings, adding sprinkles, chocolate chips, or even a drizzle of caramel sauce for an extra touch of indulgence.
The cupcakes are done when they’re springy to the touch, and a toothpick inserted comes out clean or with a few moist crumbs. Be careful not to overbake to maintain their moist texture.