chocolate cupcakes moist
These moist chocolate cupcakes are rich, soft, and bursting with deep cocoa flavor. With simple ingredients, they bake up perfectly every time. Top them with creamy frosting or enjoy them plain for an irresistible treat.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water or coffee
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat together the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Incorporate Hot Water or Coffee: Slowly add the hot water or coffee to the batter. It may look thin, but this creates a rich, moist texture.
- Fill Cupcake Liners: Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.