Super Moist Chocolate Cupcakes the Bakers Best Friend
Table of Contents
Recipe Introduction
Quick Hook
Ever craved a cupcake so good, it makes you wanna slap your mama? (Just kidding...sort of!) This super moist chocolate cupcakes easy recipe nails it.
You know what I mean? It's got that rich, decadent chocolate flavour.
Brief Overview
The cupcake has always been a staple in American baking. It's perfect for birthdays or just a cheeky treat. This recipe is beginner friendly and takes about 3 hours and 35 minutes, including cooling.
It makes 12-14 cupcakes.
Main Benefits
These are seriously the Best ever chocolate cupcake recipe . The buttermilk keeps them outrageously moist. It also makes them perfect for a bake sale or a party.
Honestly, they're just Simple chocolate cupcakes from scratch but they taste like a million bucks.
These Homemade chocolate cupcakes are one of my go-to recipes.
Let's Talk Ingredients
Ready to create Fudgy chocolate cupcakes ? You will need basic stuff like flour, cocoa, and sugar. Also, a secret ingredient is the buttermilk! It makes these cupcakes ridiculously good.
Don't worry, you can easily grab all ingredients from your local store.
For the Cupcakes:
- All-purpose flour: 3/4 cup (94g)
- Unsweetened natural cocoa powder: 1/2 cup (41g)
- Espresso powder: 1 teaspoon
- Baking powder: 3/4 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Large eggs: 2
- Granulated sugar: 1/2 cup (100g)
- Light brown sugar: 1/2 cup (100g)
- Vegetable oil: 1/3 cup (80ml)
- Vanilla extract: 2 teaspoons
- Buttermilk: 1/2 cup (120ml)
For the Chocolate Buttercream:
- Unsalted butter: 1 cup (2 sticks)
- Confectioners' sugar: 3 cups (360g)
- Unsweetened natural cocoa powder: 1/2 cup (41g)
- Milk: 1/4 cup (60ml)
- Vanilla extract: 1 teaspoon
- Salt: Pinch
- Sprinkles: For decorating
This Easy chocolate cupcake recipe is dead simple and the ingredients are easy to find!
Equipment
Now, for the gear we need, it is the usual suspects: muffin pan, cupcake liners, mixing bowls, and a whisk. And, of course, electric mixer!
Okay, let's dive into what you'll need to bake these totally amazing super moist chocolate cupcakes easy . Honestly, it's all pretty straightforward.
Don't worry if you're a beginner cupcake recipe baker, this is a breeze!
Ingredients & Equipment
Main Ingredients: The Good Stuff
Let's talk ingredients for these babies. I've always been a bit of a stickler for quality, because good ingredients make for best ever chocolate cupcake recipe .
For the cupcakes:
- All-purpose flour: 3/4 cup (94g) spooned and leveled, please!
- Unsweetened natural cocoa powder: 1/2 cup (41g). Go for a good quality one!
- Espresso powder: 1 teaspoon . This boosts the chocolate. Trust me.
- Baking powder: 3/4 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Large eggs: 2 , at room temperature
- Granulated sugar: 1/2 cup (100g)
- Light brown sugar: 1/2 cup (100g), packed
- Vegetable oil: 1/3 cup (80ml). Canola works too!
- Vanilla extract: 2 teaspoons , pure please!
- Buttermilk: 1/2 cup (120ml), at room temperature. Hello, moist chocolate cupcakes buttermilk !
For the Chocolate Buttercream:
- Unsalted butter: 1 cup (2 sticks), softened. This is crucial!
- Confectioners' sugar: 3 cups (360g)
- Unsweetened natural cocoa powder: 1/2 cup (41g)
- Milk or cream: 1/4 cup (60ml)
- Vanilla extract: 1 teaspoon
- Salt: A pinch
- Sprinkles: Because why not?
Seasoning Notes: Spice It Up (Or Don't!)
We want a fudgy chocolate cupcakes experience, not blandness! The combo of vanilla and espresso powder is chef's kiss . If you are looking for a simple chocolate cupcakes from scratch this could be it.
No espresso? Strong coffee works in a pinch. For those seeking homemade chocolate cupcakes , natural cocoa is the way to go.
Equipment Needed: Keep It Simple
You don't need fancy gadgets for this easy chocolate cupcake recipe . I promise! It's really a one bowl chocolate cupcakes dream if you want it to be.
- Muffin pan: Standard 12-count
- Cupcake liners
- Mixing bowls: A couple of large ones
- Whisk
- Electric mixer: Handheld or stand your call
- Measuring cups and spoons
- Rubber spatula
- Toothpick: For testing doneness
- Optional: Piping bags and tips for the frosting. But a knife works just fine! These chocolate cupcake baking tips really make a difference. I've seen some awful frosting jobs in my time!
Alright, now that we have all that covered, it is time to fire up that oven and get to baking! Next up: turning these ingredients into super moist chocolate cupcakes easy .
Super Moist Chocolate Cupcakes: The Baker's Best Friend
Oh my gosh, who doesn’t love a good cupcake? Especially when it's a super moist chocolate cupcake easy to make! This isn't your average dry-as-the-desert cupcake recipe.
Forget boring, crumbly cupcakes! Think rich, decadent, and totally irresistible. This recipe is inspired by the ever amazing Sally’s Baking Addiction but made even more accessible.
This easy chocolate cupcake recipe guarantees moist and intensely chocolatey results every single time. We're talking about that perfect melt-in-your mouth experience, not a dry disaster! This homemade chocolate cupcakes recipe is a winner, winner, cupcake dinner.
Prep Like a Pro: Mise en Place Magic
Honestly, before you even think about preheating that oven, get your mise en place sorted. This means having all your ingredients measured and ready to go.
It’s like having a backstage pass to a perfectly organized kitchen. Grab 3/4 cup all-purpose flour, 1/2 cup cocoa, 1 tsp espresso powder, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 large eggs, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup vegetable oil, 2 tsp vanilla extract and 1/2 cup buttermilk.
For the frosting, get 1 cup softened butter, 3 cups confectioners sugar, 1/2 cup cocoa, 1/4 cup milk, 1 tsp vanilla extract and a pinch of salt, Get it all prepped and ready to roll.
This beginner cupcake recipe will be much easier!
Let’s Get Baking: step-by-step to Chocolatey Goodness
Here's the lowdown on how to whip up these fudgy chocolate cupcakes
- Preheat your oven to 350° F ( 177° C) . Line your muffin tin with cupcake liners.
- Whisk together all the dry ingredients in a large bowl.
- In another bowl, whisk the eggs, both sugars, oil, and vanilla.
- Gradually add the wet ingredients to the dry, alternating with the moist chocolate cupcakes buttermilk . Mix until just combined. Don't overmix!
- Fill the liners about halfway, it is important for them to not overflow.
- Bake for 18- 21 minutes . A toothpick should come out clean.
- Cool completely before frosting. Super important!
- Whip up the chocolate buttercream frosting recipe : Beat butter, add sugars and cocoa, then milk and vanilla.
Baker's Secrets: Pro Tips for Perfect Cupcakes
- Room temperature is your friend! Seriously, use room temperature eggs and buttermilk for the best texture.
- Don’t overbake! Take them out when a toothpick comes out clean ish. The visual cues for doneness matter. You want these simple chocolate cupcakes from scratch to be amazing.
- Need a make-ahead options ? Bake the cupcakes a day ahead, wrap them well, and frost them the next day.
These best ever chocolate cupcake recipe will be a crowd pleaser, trust me! Now go on and bake some super moist chocolate cupcakes easy that will knock everyone's socks off! Also, remember chocolate cupcake baking tips .
Recipe Notes for Super Moist Chocolate Cupcakes Easy
Right then, so you're about to bake the best ever chocolate cupcake recipe . Ace! Before you start, let's run through a few bits and bobs to make sure your super moist chocolate cupcakes easy recipe turns out spot on.
Serving Suggestions: Make 'Em Look the Business
Fancy a bit of cheffy flair? Plating is key. Think swirls of that luscious chocolate buttercream frosting recipe piled high.
A scattering of rainbow sprinkles? Bang on. Serve these little beauties with a scoop of vanilla ice cream. Or perhaps a nice cuppa, or a glass of chilled milk.
Honestly, homemade chocolate cupcakes and a bit of afternoon sun? Can't beat it.
Storage Tips: Keeping Your Cakes Fresh as a Daisy
Right, so you've got leftover fudgy chocolate cupcakes ? First of all, well done for not eating them all in one go! To keep them tip-top, pop them in an airtight container.
They'll be grand in the fridge for up to 3 days. If you're thinking longer, then freezing's your pal. Wrap each cupcake individually, then freeze them for up to 2 months.
Thaw them out at room temperature and they’ll be good as new. Important: Don't forget to let them cool completely before storing .
Reheating? Not really needed, unless you fancy a warm one. Just give them a few seconds in the microwave.
Variations: Get Your Bake On Your Way
Fancy a twist? You can easily adapt this easy chocolate cupcake recipe . For a dietary tweak, try using gluten-free flour.
Swap the dairy for a plant based alternative to make it vegan friendly. You could even chuck in some fresh raspberries for a seasonal swap.
Get creative!
Nutrition Basics: A Little Treat
Let's be honest, these super moist chocolate cupcakes easy are a treat. I am using the naturally! But hey, a little indulgence never hurt anyone.
Each cupcake, as an estimate, contains around 350-400 calories, 4g protein, 20g fat, 45g carbs, and 30g of sugar. But again, this is just an estimate.
But it's not all about the numbers. It's about the joy of baking and sharing.
So there you have it a few tips to make your simple chocolate cupcakes from scratch even more amazing.
Now go forth and bake! You've got this! Remember, it's all about having a crack at it and enjoying the process.
Plus, who can resist a moist chocolate cupcakes buttermilk treat.
Frequently Asked Questions
How do I make sure my super moist chocolate cupcakes easy recipe actually turns out super moist?
The key to achieving that perfect moistness lies in using the right ingredients and avoiding overbaking! Buttermilk is your best friend here, as it adds tang and tenderness. Also, be sure to measure your flour accurately using the "spoon and level" method (spoon flour into the measuring cup instead of scooping it directly) and don't overmix the batter think Mary Berry's watchful eye!
Can I substitute any ingredients in these easy super moist chocolate cupcakes? I'm all out of buttermilk!
Absolutely! If you're missing buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5-10 minutes to curdle slightly et voila, homemade buttermilk! You can also use applesauce or mashed banana as an egg substitute.
How long do these super moist chocolate cupcakes stay fresh, and what's the best way to store them?
These cupcakes are best enjoyed within 2-3 days of baking, but they can last up to a week if stored properly. Keep them in an airtight container at room temperature to maintain their moistness. If you want to keep them longer, you can freeze them (unfrosted) for up to 2-3 months. Just make sure they're well wrapped!
Help! My cupcakes are sinking in the middle. What did I do wrong?
A common cause of sunken cupcakes is overmixing the batter. This develops the gluten in the flour too much, leading to a dense structure that collapses as it cools. Another possibility is that your oven temperature wasn't quite right or you opened the oven door too frequently during baking.
Also, make sure your baking powder and soda are fresh; old ones lose their leavening power.
Can I add anything extra to these super moist chocolate cupcakes easy recipe to jazz them up a bit?
Definitely! Get creative! Consider adding chocolate chips to the batter for extra chocolatey goodness, or swirl in a spoonful of peanut butter for a Reese's-inspired treat. You can also add a raspberry or cherry filling after baking by coring the cupcake and piping in some jam.
For the buttercream, a dash of coffee liqueur or a pinch of sea salt can elevate the flavor.
What's the estimated nutritional information for one of these super moist chocolate cupcakes?
Each cupcake is estimated to contain around 350-400 calories, with approximately 4g of protein, 20g of fat, 45g of carbohydrates, and 30g of sugar. However, keep in mind that these are estimates and can vary depending on the specific ingredients used and the amount of frosting you add.
Cupcakes are a treat, so enjoy them in moderation!
Super Moist Chocolate Cupcakes The Bakers Best F
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-400 |
|---|---|
| Fat | 20g |
| Fiber | 4g |