super moist chocolate cupcakes

Name: Super Moist Chocolate Cupcakes
Prep time: 20 min
Cook time: 17 min
Yield: 18
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup granulated sugar; 1/2 cup brown sugar (i used dark brown sugar); 1/4 cup, plus 2 tablespoons of cocoa powder (i used hershey's special dark cocoa powder); 1/2 teaspoon salt; 1/2 cup buttermilk (see *note); 1 large egg; 1/3 cup canola oil; 1-1/2 teaspoons vanilla extract; 1/2 cup of hot coffee (i brewed a small cup of decaffeinated coffee in my keurig coffee machine, then i used just a 1/2 cup when preparing this recipe.); cream cheese frosting or chocolate frosting; colorful candy sprinkles and mini semi-sweet chocolate morsels, to place on top of the frosting (this is optional.)

18 Pinches 5 Photos

Cindi Marie Bauer

Marshfield, WI

Updated on Sep 12, 2022

These delicious chocolate cupcakes were made with hot coffee, and were prepared one day prior to serving. As the cupcakes are super moist. Frost them with either a cream cheese frosting, or a chocolate frosting, and top with colorful candy sprinkles.

Rate

prep time 20 Min

cook time 17 Min

method Bake

yield 18 Cupcakes

Ingredients

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar (i used dark brown sugar)
1/4 cup, plus 2 tablespoons of cocoa powder (i used hershey's special dark cocoa powder)
1/2 teaspoon salt
1/2 cup buttermilk (see *note)
1 large egg
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
1/2 cup of hot coffee (i brewed a small cup of decaffeinated coffee in my keurig coffee machine, then i used just a 1/2 cup when preparing this recipe.)
cream cheese frosting or chocolate frosting
colorful candy sprinkles and mini semi-sweet chocolate morsels, to place on top of the frosting (this is optional.)

How To Make super moist chocolate cupcakes

Step 1

In a large bowl thoroughly combine the buttermilk, granulated sugar and brown sugar, until light and fluffy.

Step 2

Beat in the egg and vanilla extract.
Step 3

In another bowl, combine the flour, cocoa powder, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.
Step 4

Fill paper-lined muffin cups 3/4's full with the chocolate batter.
Step 5

Bake in a 350F° oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Step 6

Allow cupcakes to cool for 10 minutes before removing them from muffin pans.
Step 7

Place cupcakes on a wire rack to cool completely.
Step 8

Yields: 18 cupcakes
Step 9

Frost cupcakes and decorate with colorful candy sprinkles, and mini semi-sweet chocolate morsels.
Step 10

*Note: I didn't have buttermilk on hand, so I use a 1/2 cup of sour cream combined with 1-1/2 teaspoons of bottled lemon juice. I mixed this together with a spoon, then let sit in the refrigerator (uncovered), until I needed to add it to the recipe. (Which worked great for this recipe.)
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