Super Moist Chocolate Cupcakes
Ingredients
The batter
-
¾
cup
all-purpose flour
-
½
cup
unsweetened natural cocoa powder
-
1
teaspoon
espresso powder or instant espresso
-
¾
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
2
large
eggs
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
⅓
cup
vegetable or canola oil
-
2
teaspoons
pure vanilla extract
-
½
cup
buttermilk
For decorating
-
to taste
chocolate buttercream
-
to taste
sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and prepare a muffin pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Combine the wet and dry ingredients, alternating with the buttermilk, and mix until just combined.
- Fill the cupcake liners halfway with batter and bake for 18-21 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting with chocolate buttercream and adding sprinkles.
Nutrition Facts (estimated)
Servings
12-14 cupcakes
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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