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Moist Chocolate Cupcakes
Moist Chocolate Cupcakes
"Cupcakes are a great treat anytime. You can serve them for breakfast, lunch, brunch or dinner. You can top these cupcakes with a bit of brown sugar. Nuts or Maraschino cherries would be nice with this as well. Recioto, Lambrusco, Port Find wines with the flavors that you like. You can browse our list of 500,000 wines so you can search for the flavors and styles you like best. Find wines you’ll love without having to sift through mounds of information. We provide you ten recommendations based on your preferences. You can further filter additional critieria if you want."
Serves12
Preparation Time25 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable or canola oil
- 2 teaspoons pure vanilla extract
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Prepare the muffin tin cans and lined with paper cupcakes liners.
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Whisk together flour, baking powder, cocoa powder, baking soda, and salt in a large bowl and set aside.
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In another bowl, whisk the eggs, sugar, brown sugar, oil and vanilla until completely smooth.
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Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk and mix it gently for a few seconds.
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Repeat with the remaining wet ingredients until fully incorporated.
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Pour the batter into the liners, halfway through to avoid spilling.
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Bake for 20 minutes.
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Remove from the oven and allow it to cool completely before adding some frosting.
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You may add vanilla frosting or chocolate buttercream frosting.
