Moist Chocolate Cupcakes

By: John Goins from winosity.com

By: John Goins from winosity.com

"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."

Click here for the recipe

Serves12

Preparation Time25 min

Cooking Time20 min

Cooking MethodOven

Ingredients

3 cups all-purpose flour
1 cup unsweetened cocoa powder
3 teaspoons 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 teaspoons pure vanilla extract
1 cup buttermilk

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Prepare the muffin tin cans and lined with paper cupcakes liners.
Whisk together flour, baking powder, cocoa powder, baking soda, and salt in a large bowl and set aside.
In another bowl, whisk the eggs, sugar, brown sugar, oil and vanilla until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk and mix it gently for a few seconds.
Repeat with the remaining wet ingredients until fully incorporated.
Pour the batter into the liners, halfway through to avoid spilling.
Bake for 20 minutes.
Remove from the oven and allow it to cool completely before adding some frosting.
You may add vanilla frosting or chocolate buttercream frosting.