Super Moist Chocolate Cupcake
Original recipe available here
40
Mins
Serves
4
Easy
Cake
Ingredients
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
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Directions
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Step 1:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside. -
Step 2:
Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. -
Step 3:
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. -
Step 4:
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. -
Step 5:
Stir until *just* combined; do not overmix. The batter will be thin. -
Step 6:
Pour or spoon the batter into the liners. Fill only halfway. -
Step 7:
Bake for 18-21 minutes, or until a toothpick inserted in the centre comes out clean -
Step 8:
Allow cooling completely before frosting.