Simple everyday ingredients chocolate cupcakes
will be your new favorite.
3/4 cup (95g) flour spoon & leveled
1/2 cup (45g) natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt & 2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or coconut oil
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk
For topping Chocolate Buttercream
You need 2 bowls, 1 whisk, and 1 spatula. The
base of these chocolate cupcakes & what is
responsible for the super-moist texture is oil.
We’re not creaming butter here, so there is no
need to break out the mixer.
You need 2 bowls, 1 whisk, and 1 spatula. The
base of these chocolate cupcakes & what is
responsible for the super-moist texture is oil.
We’re not creaming butter here, so there is no need to break out the mixer.
Pour or spoon the batter into the liners. Fill
only halfway (this is imperative! only halfway!)
to avoid spilling over the sides or sinking.
Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Keeping things monotone though highly
indulgent with chocolate buttercream and a friendly dose of chocolate sprinkles.
Try to do make this super moist
chocolate cupcake recipe