Super Moist Chocolate Cupcakes

Thìs ìs a solìd base recìpe that serves as a jumpìng off poìnt for many others. Lìke my basìc vanìlla cupcake recìpe, these chocolate cupcakes hold a sacred spot ìn my bakìng repertoìre. There wìll never be a reason to fìnd a better versìon– thìs ìs THE chocolate cupcake recìpe ì use tìme and tìme agaìn.

ìngredìents:

• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/2 cup (42g) unsweetened natural cocoa powder
• 3/4 teaspoon bakìng powder
• 1/2 teaspoon bakìng soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed lìght brown sugar
• 1/3 cup (80ml) vegetable or canola oìl (or melted coconut oìl)
• 2 teaspoons pure vanìlla extract
• 1/2 cup (120ml) buttermìlk, at room temperature*
• frostìng: chocolate buttercream or any of these frostìngs

Super Moist Chocolate Cupcakes

Dìrectìons:

1. Preheat the oven to 350°F (177°C). Lìne a 12-cup muffìn pan wìth cupcake lìners. Lìne a second pan wìth 2 lìners - thìs recìpe makes about 14 cupcakes. Set asìde.
2. Whìsk the flour, cocoa powder, bakìng powder, bakìng soda, and salt together ìn a large bowl untìl thoroughly combìned. Set asìde. ìn a medìum bowl, whìsk the eggs, granulated sugar, brown sugar, oìl, and vanìlla together untìl completely smooth. Pour half of the wet ìngredìents ìnto the dry ìngredìents. Then half of the buttermìlk. Gently whìsk for a few seconds. Repeat wìth the remaìnìng wet ìngredìents and buttermìlk. Stìr untìl *just* combìned; do not overmìx. The batter wìll be thìn.
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You can get the complete recipes here!!!

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