Super Moist Chocolate Cupcakes
Sally published this recipe on sallysbakingaddiction.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Rich, fudgy, and incredibly moist chocolate cupcakes made from simple everyday ingredients. This easy recipe uses natural cocoa powder and buttermilk for a superior texture that beats any box mix.
- Time
- 3 hours 35 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 2 g
- 3 g
- 3 g
- 1 g
- 100 g
- 75 g
- 8 g
- 120 g
- 200 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 650 g before cooking, which is about 45 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (177°C (350 °F)).
Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
Whisk the flour, cocoa powder, espresso 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 add 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.
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.
Frost cooled cupcakes with chocolate buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M.
Notes
Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature so the batter mixes evenly. Buttermilk Substitute: If you don't have buttermilk, add 1 tsp of white vinegar or lemon juice to a liquid measuring cup, then add enough whole milk to reach 1/2 cup. Let sit for 5 minutes until curdled. Storage: Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Use a cupcake carrier for transporting decorated cupcakes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 212
- Protein
- 3 g
- Carbs
- 32 g
- Fat
- 10 g
- Fiber
- 2 g
Where the calories come from
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