Description
Learn to make the best moist chocolate cupcakes recipes (for about 16 cupcakes)
Ingredients
- 90 g (3/4 cup) all purpose flour
- 40 g (1/2 cup) Cocoa powder - unsweetened
- 1/2 tsp baking soda
- 1 pinch of salt
- 85 g (1/3 cup) vegetable oil - grape seed oil or other
- 150 g (3/4 cup) Sugar - granulated
- 2 eggs at room temperature
- 1 tsp liquid vanilla extract
- 125 g (1/2 cup) buttermilk - or milk, sour cream or plain yogurt
Instructions
- Preheat oven to 350°F / 175°C and line a cupcake pan with baking cups.
- Start by mixing together the dry ingredients in a bowl, flour, unsweetened cocoa powder, baking soda and salt.
- In a large bowl whisk together the vegetable oil, sugar, vanilla and eggs.
- Alternately stir in the dry ingredients and buttermilk in 2 - 3 times until you have a smooth, liquid mixture.
- Pour the mixture into the paper baking cups, making sure to fill them up to halfway.
- Bake in the oven for about 14-15 minutes until completely cooked, check with a toothpick by plunging it into the center it should come out clean.
- Let the chocolate cupcakes cool completely before decorating with your frosting.
Notes
Storage: about 1 week at room temperature or up to 3 months in the freezer.
Add chocolate chips to the mixture to enhance the taste of the chocolate.
Add instant coffee stick for a stronger taste.
Non-buttermilk option: You can easily replace the buttermilk with milk containing 1 tablespoon of white vinegar, or simply use sour cream or plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cake, dessert
- Cuisine: American