Homemade Moist Chocolate Cupcakes

Ingredients (makes ~14 cupcakes)

  • ¾ cup (94 g) all-purpose flour
  • ½ cup (41 g) natural unsweetened cocoa powder
  • 1 tsp espresso powder (optional, intensifies flavor)
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 tsp vanilla extract
  • ½ cup (120 ml) buttermilk, room temp

Instructions

  1. Preheat oven to 350°F (177 °C), line muffin pan.
  2. Whisk dry ingredients; in another bowl whisk eggs, sugars, oil, vanilla.
  3. Alternate adding wet & buttermilk into dry mix; stir until just combined.
  4. Fill liners ~⅔ full, bake 17–20 min until toothpick with crumbs.
  5. Cool and frost as you like (try homemade chocolate buttercream!).

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