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.

Quick Chocolate Cupcakes

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 cupcakes


  • Cupcake tin
  • Mixing bowl
  • Measuring cup and spoons
  • Scale


  • 6 tbsp oil
  • 120 grams buttermilk
  • 1 egg
  • 10 tbsp very hot water
  • 200 grams granulated sugar
  • 80 grams all purpose flour
  • 65 grams whole wheat flour
  • 50 grams cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • (optional) vanilla extract and/or espresso powder
  • 1 recipe Ermine Icing: 240 grams milk, 5 tbsp flour, 200g granulated sugar, 2 tsp vanilla, 6 tbsp butter


  • Preheat oven to 350˚F. Line (or butter) muffin tin.
  • In a measuring cup, warm buttermilk (or milk with vinegar or lemon juice) in microwave. Whisk in oil and egg.
  • In a mixing bowl, mix together sugar, all purpose flour, whole wheat flour, cocoa powder, baking powder, and baking soda.
  • Add the wet ingredients to the dry and beat or whisk well.
  • Mix in very hot water. The mixture will be quite runny.
  • Pour into muffin tins.
  • 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)!


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