Chocolate Cupcake Recipe

Super Moist Chocolate Cupcakes

Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.

Prep: 25min

Total: 3h25min

Yield: 12

Ingredients:

• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1/2 cup (41g) unsweetened natural cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature*
• Chocolate Buttercream or Vanilla Buttercream
• sprinkles (optional)

Instruction:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
4. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
5. Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

Easy Chocolate Cupcake Recipe

This Chocolate Cupcake recipe is easy with great results every time. A surprising ingredient makes these moist, fluffy and super chocolatey cupcakes. Try these with Chocolate Buttercream Frosting.

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 187 kcal, Carbohydrate 30 g, Protein 3 g, Fat 7 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 14 mg, Sodium 195 mg, Fiber 1 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour (measured correctly)
• 1 cup granulated sugar
• 1/3 cup natural unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup warm coffee (or 8 fluid oz)
• 1 Tbsp white distilled vinegar
• 1/3 cup olive oil or vegetable oil
• 1 large egg (room temperature)
• 2 tsp vanilla extract

Instruction:

1. Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.
2. In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
3. In a second mixing bowl, whisk together wet ingredients.
4. Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.
5. Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.

The Very BEST Chocolate Cupcakes