Super Moist Chocolate Cupcakes

Ingredients

• 0.75 cup all-purpose flour (spooned & leveled)
• 0.5 cup unsweetened natural cocoa powder
• 1 tsp espresso powder (or instant espresso)
• 0.75 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 2 eggs (large, at room temperature)
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar (packed)
• 0.333 cup vegetable oil (or canola oil or melted coconut oil)
• 2 tsp pure vanilla extract
• 0.5 cup buttermilk (at room temperature)
• chocolate buttercream (for decorating)
• sprinkles (for decorating)

Steps

1. 1

   Preheat the oven to 350°F (177°C).

2. 2

   Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.

3. 3

   Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.

4. 4

   In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.

5. 5

   Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk.

6. 6

   Gently whisk for a few seconds.

7. 7

   Repeat with the remaining wet ingredients and buttermilk.

8. 8

   Stir until *just* combined; do not overmix. The batter will be thin.

9. 9

   Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.

10. 10

    Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.

11. 11

    Allow to cool completely before frosting.

12. 12

    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 per serving

• dessert
• cupcakes
• chocolate
• baked
• vegetarian
• kid-friendly