Moist Chocolate Cupcakes
"Cupcakes are a great treat anytime. You can serve them for breakfast, lunch, brunch or dinner. You can top these cupcakes with a bit of brown sugar. Nuts or Maraschino cherries would be nice with this as well. Recioto Lambrusco Port Wines you’ll love Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine to find a wine that suits you. With Winosity you can: Find value wines in just a few minutes. The recommendation engine is based on your wine price and taste preferences."
Serves12
Preparation Time25 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 3 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable or canola oil
- 2 teaspoon pure vanilla extract
- 1 cup buttermilk
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Prepare the muffin tin cans and lined with paper cupcakes liners.
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Whisk together flour, baking powder, cocoa powder, baking soda, and salt in a large bowl and set aside.
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In another bowl, whisk the eggs, sugar, brown sugar, oil and vanilla until completely smooth.
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Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk and mix it gently for a few seconds.
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Repeat with the remaining wet ingredients until fully incorporated.
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Pour the batter into the liners, halfway through to avoid spilling.
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Bake for 20 minutes.
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Remove from the oven and allow it to cool completely before adding some frosting.
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You may add vanilla frosting or chocolate buttercream frosting.