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Easy Moist Chocolate Cupcakes

A single, perfectly baked easy chocolate cupcake topped with rich, swirled chocolate frosting.
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A simple recipe for moist chocolate cupcakes using basic pantry ingredients, perfect for beginners and celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully stir in the hot water until the batter is smooth. The batter will be thin.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Frost with your favorite chocolate buttercream once cooled.

Notes

  • For extra moist cupcakes, ensure you do not overbake.
  • Buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • These cupcakes are great for birthdays and bake sales.

Nutrition

Find it online: https://mdlatdmm.com/easy-chocolate-cupcakes/