Super Moist Chocolate Cupcakes

Indulge in the delight of Super Moist Chocolate Cupcakes, a treat that is sure to satisfy any chocolate lover’s cravings. These cupcakes are rich, moist, and absolutely delicious, making them a perfect choice for any occasion.

Why Make This Recipe

If you’re looking for a simple yet decadent dessert that is easy to make and always a crowd-pleaser, these Super Moist Chocolate Cupcakes are the way to go. Whether it’s for a birthday celebration, a special treat, or just because, these cupcakes are sure to bring smiles to everyone who enjoys them.

How to Make Super Moist Chocolate Cupcakes

Ingredients:

• 3/4 cup (94g) all-purpose flour


• 1/2 cup (41g) unsweetened natural cocoa powder


• 1 teaspoon espresso powder or instant espresso


• 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


• Chocolate buttercream and sprinkles for decorating

Directions:

1. Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.


2. Whisk together the dry ingredients in a large bowl and set aside.


3. In a separate bowl, whisk together the wet ingredients until smooth.


4. Combine the wet and dry ingredients, adding buttermilk in between, and mix until just combined.


5. Fill cupcake liners only halfway and bake for 18-21 minutes.


6. Allow cupcakes to cool completely before frosting with chocolate buttercream.


7. Store leftovers in the refrigerator for up to 3 days.

How to Serve Super Moist Chocolate Cupcakes

Serve these delectable cupcakes as a delightful dessert after a meal or as a sweet indulgence at parties, gatherings, or afternoon snacks. Pair them with a glass of milk or a cup of coffee for a satisfying treat.

How to Store Super Moist Chocolate Cupcakes

To keep these cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cupcakes for up to 2 months. Thaw in the refrigerator before serving.

Tips to Make Super Moist Chocolate Cupcakes

• Ensure all ingredients are at room temperature for better incorporation.


• Do not overmix the batter to maintain a light and fluffy texture.


• Fill the cupcake liners only halfway to prevent spillover and ensure even baking.

Variation

For a twist on the classic recipe, you can add chocolate chips to the batter for extra indulgence or top the cupcakes with a dollop of raspberry preserve before frosting.

FAQs

1. Can I use regular milk instead of buttermilk? You can substitute with regular milk but buttermilk adds tenderness and moisture.


2. How can I prevent my cupcakes from sinking in the middle? Avoid opening the oven door too early while baking and ensure the cupcakes are fully baked before removing.


3. Can I use a different frosting instead of chocolate buttercream? Yes, you can experiment with different frostings like cream cheese or vanilla buttercream for a creative twist.