Super Moist Chocolate Cupcakes
These rich and soft chocolate cupcakes are perfect for celebrations or as a quick dessert. Easy to make and versatile for decorating, they are sure to impress any chocolate lover.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup 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
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
Toppings
- chocolate buttercream for frosting
- sprinkles for decorating
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Instructions
Preparation
- Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Combine half of the wet ingredients with the dry ingredients, then add half of the buttermilk. Gently whisk. Repeat with the remaining ingredients until just combined.
- Pour the batter into the liners, filling them halfway.
Baking
- Bake for 18-21 minutes or until a toothpick comes out clean. Allow to cool completely.
Frosting and Serving
- Frost the cooled cupcakes with chocolate buttercream and decorate with sprinkles.
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Note
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They will stay good for up to three days. For longer storage, freeze them tightly wrapped in plastic wrap and place in a freezer bag.