Print

Moist Chocolate Cupcakes

A close-up view of a moist chocolate cupcake in a paper liner, with another cupcake blurred in the background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for moist and rich chocolate cupcakes, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
  4. Carefully stir in the hot water. The batter will be thin.
  5. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even richer chocolate flavor, use Dutch-processed cocoa powder.
  • Ensure your buttermilk is at room temperature for best results.
  • Do not overmix the batter once the wet and dry ingredients are combined.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-cupcakes-recipe/