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Moist Chocolate Cupcakes

A close-up view of a moist chocolate cupcake, with a bite taken out, revealing its fluffy interior.
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Easy and moist chocolate cupcakes made with simple 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 paper 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 prepared muffin cups, 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 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, frost with your favorite chocolate buttercream or other frosting.

Notes

  • For a domed top, ensure your oven is accurately preheated and avoid overfilling the cupcake liners.
  • Buttermilk helps create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Using hot water blooms the cocoa powder, intensifying the chocolate flavor.
  • These cupcakes are delicious with a simple chocolate buttercream frosting.

Nutrition

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