These chocolate cupcakes are moist and just filled with chocolate flavor.
It’s a very easy recipe, and the ingredients needed are found in any household, but for a great result, you will need buttermilk and natural cocoa powder.
They have an amazing flavor and are definitely worth trying!
Best Chocolate Cupcakes Recipe
You will need one whisk, one spatula, and two bowls. The reason why these chocolate cupcakes are so moist is the oil. You shouldn’t need a mixer for this, because it doesn’t require creaming anything, but if it’s easier for you, you could use a stand or hand mixer.
Besides the oil responsible for the moist texture, buttermilk is also another key ingredient. Buttermilk, however, can be used in a lot of recipes and work wonders for the texture of cakes, cupcakes, and even bread.
- 1/2 cup (45g) cocoa powder (natural and unsweetened)
- 1/2 tsp baking soda
- 2 large eggs (room temperature)
- 1/2 cup (100g) brown sugar (packed light)
- 2 tsp pure vanilla extract
- Frosting: chocolate buttercream, or pick another from these frostings
- 3/4 cup (95g) of all-purpose flour (make sure they are spoon & leveled)
- 3/4 tsp of baking powder
- 1/4 tsp of salt
- 1/2 cup (100g) of granulated sugar
- 1/3 cup (80ml) vegetable oil (canola or melted coconut oil work as fine)
- 1/2 cup (120ml) buttermilk (room temperature)
First thing first, you will need to start by preheating your oven to 350°F (if you have a Celsius based oven, then it should be 177°C). Grab two muffin pans, fill one with cupcake liners (all 12), and just two liners from the second pan, because this recipe will make about 14 cupcakes.
Set the pans aside and grab a large bowl and mix all dry ingredients together. In a smaller bowl, whisk the granulated sugar, oil, eggs brown sugar, and vanilla together. Pour half of the wet ingredients mix over the dry ingredients and half of the buttermilk quantity. Gently mix for just a little bit, then add the rest of the buttermilk and wet ingredients. Stir, but do not over mix. The batter is thin, so overmixing is very easy to do.
The batter is now ready, and you can pour it into the cupcake liners. Make sure to fill them only halfway. If you add more batter than needed, your cupcakes will sink or spill over.
Bake them for 18 to 21 minutes or test them with a toothpick, insert it in the center, if it comes out clean, they’re ready. Let them cool completely, and then you can start frosting your delicious cupcakes.
You can top them however you like them the most, be it frosting or simply have them as they are. They are marvelous with tea or coffee!
Make Ahead Instructions
Cupcakes can be kept at room temperature and frosted in the day you decide to serve them if they are covered tightly. If you don’t frost them, you can freeze them for 2 months. Cupcakes put in the refrigerator must be brought to room temperature the second day, before frosting them and serving.
Buttermilk is quite essential for this particular recipe. If you don’t have any, you can make your own. Add 1 tsp of lemon juice or white vinegar to ½ cup of whole milk, stir and let it sit for around 5 minutes.
Mini cupcake liners need to be filled half way as well, at the same temperature, but for a shorter period of time. Just for about 10-12 minutes. You can test them with a toothpick as well. About 3 dozen mini cupcakes will come out of this recipe.
Why Room Temperature?
All the ingredients should be at room temperature; this will help them mix together evenly and easily. So, make sure you take them out of the fridge before you start baking.
This is a very moist and chocolatey cupcakes recipe. It is very easy to make, and the ingredients are very common in households, it shouldn’t even require you to leave the house for such a delicious dessert. Surprise your close friends and family with these tasty cupcakes!