Print

Easy Moist Chocolate Cupcakes

Close-up of a rich, dark brown, unfrosted easy chocolate cupcakes with a bite taken out, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A reliable recipe for moist chocolate cupcakes using cocoa powder, perfect for beginners and guaranteed to produce tender results.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

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, baking powder, and salt until combined.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot water or coffee into the batter while mixing on low speed until just combined. The batter will be thin.
  5. Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • For a higher rise and domed top, make sure your baking soda and baking powder are fresh.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • This recipe pairs well with a simple chocolate buttercream frosting.
  • To achieve a tender crumb, do not overmix the batter once the wet ingredients are added.

Nutrition

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