Moist Chocolate Cupcake Recipe

Look no further my friends. These Moist Chocolate Cupcakes are seriously insane. They are light and fluffy and stay moist for days. Seriously you guys, no other cupcake recipe can compare.

This homemade cupcake recipe is easy to follow. It’s an oil-based chocolate cupcake, so it’s also very quick to put together. There’s no waiting for butter to soften and no creaming butter and sugar together either.

I’ve tested this recipe numerous times before I chose on the final recipe. The first time I made it, I thought it was absolutely perfect, and I thought that I’d try a few other variations just to be sure I had the right one.

I could not stop thinking about how much I loved that first version.  It reminds me of my favorite doctored cake mix. The chocolate flavors isn’t overly sweet or intense, which is kinda of nice because once you add the frosting, it’s the perfect balance.

Speaking of the frosting. Do you remember the Chocolate Cream Cheese frosting I shared recently? Yeah, we’re doing that again.

Super Moist Chocolate Cupcakes

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 3 hours, 25 minutes

Ingredients

•     3/4 cup (95g) all-purpose flour (spoon & leveled)
•     1/2 teaspoon baking soda
•     3/4 teaspoon baking powder
•     1/2 cup (45g) unsweetened natural cocoa powder
•     1/2 cup (100g) granulated sugar
•     2 large eggs, at room temperature
•     1/4 teaspoon salt
•     2 teaspoons pure vanilla extract
•     1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
•     1/2 cup (120ml) buttermilk, at room temperature
•     1/2 cup (100g) packed light brown sugar
•     frosting: chocolate buttercream or any of these frostings

Instructions

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.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. 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. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
4. Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

Moist Chocolate Cupcake Recipe #Moist #Chocolate #Cupcake #Recipe Dessert Recipes Easy, Dessert Recipes Healthy, Dessert Recipes For A Crowd, Dessert Recipes Peach, Dessert Recipes Simple, Dessert Recipes Best, Dessert Recipes Fall, Dessert Recipes Chocolate, Dessert Recipes For Summer, Dessert Recipes Videos, Dessert Recipes No Bake, Dessert Recipes Fancy,