snowy mountain

Quick Chocolate Cupcakes

I wanted to quickly whip up some cupcakes for a family dinner (and also make them Pride themed), and this is what I did! It worked magically. They turned out really moist, and their sweetness was complemented really well by a mildly sweet ermine icing (the icing traditionally made for red velvet cake). I highly recommend trying this recipe if you’re baking for people who would be hyper-critical and question any “non-traditional” adaptations like these super awesome ones made with dates.

Total time (including baking): 40 min. Makes 12 cupcakes (or 6 giant cupcakes).

Materials: 1 mixing bowl; scale; measuring vessels; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ⅓ cup oil (I use canola)
  • ½ cup buttermilk
  • 1 egg
  • ⅔ cup very hot water
  • 200g (1 cup) granulated sugar
  • 80g (⅔ cup) all purpose flour
  • 65g (½ cup) whole wheat flour
  • 50g (½ cup) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Optional: vanilla extract, espresso powder
  • Ermine Icing


  1. Preheat oven to 350˚F. Line (or butter) muffin tin.
  2. In a measuring cup, warm ½ cup buttermilk (or milk with 1 tsp vinegar or lemon juice). Whisk in ⅓ cup oil and 1 egg.
  3. In a mixing bowl, mix together 1 cup (200g) sugar, ⅔ cup (80g) all purpose flour, ½ cup (65g) whole wheat flour, ½ cup (50g) cocoa powder, 1 tsp baking powder, and ½ tsp baking soda.
  4. Add the wet ingredients to the dry and beat or whisk well.
  5. Mix in ⅔ cup very hot water. The mixture will be quite runny.
  6. Pour into muffin tins.
  7. Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch. Do not overcook. As soon as possible, transfer the muffins to a rack. Allow to cool while making icing (if making Ermine Icing, I usually start it while the cupcakes are baking since it requires cooling time too)!

Greetings from our kitchen!

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