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Easy Moist Chocolate Cupcakes

A single, rich, dark chocolate cupcake topped with a generous swirl of chocolate frosting, sitting on a white plate.
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A simple recipe for moist chocolate cupcakes using cocoa powder, perfect for beginners and guaranteed to produce tender results.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot water or coffee into the batter while mixing on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • For a richer chocolate flavor, use hot brewed coffee instead of hot water.
  • To help the cupcakes dome, make sure your baking soda and baking powder are fresh.
  • Frost with your favorite chocolate buttercream once the cupcakes are fully cooled.

Nutrition

Find it online: https://cookincorner.com/easy-chocolate-cupcakes/