Extra Moist Chocolate Cupcakes
Enjoy rich and extra moist chocolate cupcakes with a tender crumb — easy to make and perfect for any chocolate lover’s sweet craving!
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Servings: 12
Calories: 208kcal
Equipment
- oven
Ingredients
- 1 cup all-purpose flour about 120g
- 1 cup granulated sugar about 200g
- ½ cup unsweetened cocoa powder about 50g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil about 120ml
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk about 120ml
- ½ cup boiling water about 120ml
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until blended.
- Add the buttermilk to the wet ingredients and stir until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix!
- Slowly stir in the boiling water until the batter is smooth. It’ll be thin, but that’s what makes these cupcakes so moist.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Double the Chocolate: For an extra chocolatey treat, consider adding chocolate chips to the batter before baking.
Topping Ideas: These cupcakes are delicious on their own, but you can top them with your favorite frosting, like chocolate buttercream or cream cheese frosting, for extra zhuzh.
No Buttermilk?: If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice— just be sure to let it sit for a few minutes before using.
Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
Homemade Cupcake Liners: Make your own cupcake liners by cutting squares of parchment paper and fitting them inside the muffin tin.
Nutrition
Calories: 208kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 200mg | Potassium: 90mg | Fiber: 2g | Sugar: 17g | Vitamin A: 56IU | Calcium: 42mg | Iron: 1mg