How To Make Perfectly Moist Classic Chocolate Cupcakes
The classic chocolate cupcakes gets an upgrade with some buttermilk and natural cocoa powder to get that perfectly moist texture.
Serves:
Ingredients
- ¾cupall-purpose flour,(95g), spoon & leveled
- ½cupnatural cocoa powder,(45g), unsweetened
- ¾tspbaking powder
- ½tspbaking soda
- ¼tspsalt
- 2large eggs,at room temperature
- ½cupgranulated sugar,100g
- ½cupbrown sugar,(100g), packed light
- ⅓cupvegetable oil,(80ml) or canola oil, or melted coconut oil
- 2tsppure vanilla extract
- ½cupbuttermilk,(120ml), at room temperature
For Topping:
- chocolate buttercream,or vanilla buttercream
- sprinkles,optional
Instructions
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Preheat the oven to 350 degrees F.
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Line a 12-cup muffin pan with cupcake liners. Use an extra pan with 2 liners to make 14 cupcakes.
Cupcakes:
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Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
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In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
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Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk.
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Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk.
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Stir until *just* combined; do not overmix. The batter will be thin.
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Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
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Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool completely before frosting.
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Frost cooled cupcakes however you’d like.
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Top with sprinkles, if desired.
Recipe Notes
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Calories: 143.48kcal
- Fat: 6.58g
- Saturated Fat: 0.88g
- Trans Fat: 0.04g
- Monounsaturated Fat: 4.27g
- Polyunsaturated Fat: 1.09g
- Carbohydrates: 20.25g
- Fiber: 1.32g
- Sugar: 13.28g
- Protein: 2.49g
- Cholesterol: 26.92mg
- Sodium: 104.32mg
- Calcium: 41.68mg
- Potassium: 84.99mg
- Iron: 0.93mg
- Vitamin A: 12.65µg
- Vitamin C: 0.09mg
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