Moist Chocolate Cupcakes
These moist chocolate cupcakes are rich, soft, and bursting with deep chocolate flavor. A simple recipe that delivers bakery-style results every time.
Equipment
- Muffin Pan
- Mixing Bowls:
- Electric Mixer
- Cupcake Liners:
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract
- 1/2 cup hot water
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the eggs, granulated sugar, brown sugar, and oil until smooth.
- Add the buttermilk and vanilla extract to the wet mixture and stir to combine.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Slowly mix in the hot water until the batter is smooth. It will be thin.
- Divide the batter evenly between cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, avoid overbaking and use buttermilk at room temperature.