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Super Moist Chocolate Cupcakes Recipe

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These Super Moist Chocolate Cupcakes are a rich and tender treat perfect for any chocolate lover. Made with cocoa powder, espresso powder for enhanced chocolate flavor, and buttermilk for moisture, these cupcakes bake up fluffy and soft. Topped with creamy chocolate buttercream and festive sprinkles, they are ideal for celebrations or everyday indulgence.

Ingredients

Dry Ingredients

  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 1 teaspoon espresso powder or instant espresso
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

For Decoration

  • Chocolate buttercream
  • Sprinkles

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, and line a second pan with 2 liners to accommodate around 14 cupcakes total. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until thoroughly combined. This ensures an even distribution of leavening agents and cocoa.
  3. Mix Wet Ingredients: In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until the mixture is completely smooth. This creates the liquid base for the cupcakes.
  4. Combine Wet and Dry: Pour half of the wet ingredient mixture into the dry ingredients, then half of the buttermilk. Gently whisk for a few seconds. Repeat by adding the remaining wet ingredients and buttermilk. Stir the batter just until combined; avoid overmixing to keep cupcakes tender. The batter will be thin.
  5. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each only halfway. This is important to prevent overflowing or sinking during baking.
  6. Bake: Bake for 18-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
  7. Cool: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting. This prevents the frosting from melting.
  8. Frost and Decorate: Once cooled, spread chocolate buttercream over each cupcake using an icing knife or pipe decorative swirls with a piping tip such as Wilton 1M. Add sprinkles if desired.
  9. Storage: Store leftover cupcakes covered tightly in the refrigerator for up to 3 days. A cupcake carrier is helpful for transporting decorated cupcakes safely.

Notes

  • Filling the cupcake liners only halfway is crucial to avoid spilling and uneven baking.
  • Allow cupcakes to cool fully before frosting to prevent melting.
  • You can substitute vegetable oil with melted coconut oil for a subtle flavor difference.
  • Espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Store decorated cupcakes in a sealed container or cupcake carrier to keep them fresh and intact.

Find it online: https://glowcooks.com/super-moist-chocolate-cupcakes-recipe/