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Irresistibly Moist Chocolate Cupcakes

Irresistibly Moist Chocolate Cupcakes You’ll Want Every Day

Indulge in these irresistibly moist chocolate cupcakes that bring rich flavor and perfect texture to any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups All-Purpose Flour Can substitute with cake flour.
  • 0.5 cups Cocoa Powder Use Dutch-processed for deeper taste.
  • 1 cups Sugar Brown sugar can be used for caramel flavor.
  • 1 tsp Baking Powder Ensure it’s fresh.
  • 1 tsp Baking Soda Check expiration date.
  • 0.5 tsp Salt Enhances flavor.
  • 2 large Eggs Can replace with unsweetened applesauce.
  • 1 cups Buttermilk Substitute with milk plus vinegar or lemon juice.
  • 0.5 cups Vegetable Oil Melted butter or fruit purée can be used.
  • 2 tsp Vanilla Extract Use pure vanilla for best flavor.
  • 1 tsp Espresso Optional, intensifies chocolate flavor.
For the Frosting
  • 0.5 cups Butter (unsalted) Softened for easy blending.
  • 2 cups Powdered Sugar Adjust based on desired sweetness.
  • 1 tsp Vanilla Extract Use same pure vanilla for consistency.
  • 2 tbs Heavy Cream or Milk Adds consistency to frosting.

Equipment

  • Oven
  • Cupcake tin
  • Mixing bowls
  • Whisk
  • Scoop

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gently pour the wet ingredients into the dry mixture and stir until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 18-20 minutes. Check doneness with a toothpick.
  7. Allow to cool in the pan for 5 minutes before transferring to wire racks.
  8. Top with your favorite frosting if desired.

Notes

Store cupcakes in an airtight container for up to 3 days, or freeze individually for up to 3 months.