Skip to content Skip to sidebar Skip to footer
Home / chocolate / cupcake / fluffy / moist / recipe

Chocolate Cupcake Recipe Moist And Fluffy

Post a Comment

Moist and Fluffy Chocolate Cupcakes Adventures of Mel
Moist and Fluffy Chocolate Cupcakes Adventures of Mel from adventuresofmel.com

Description

For those of you who have a sweet tooth, these chocolate cupcakes will definitely hit the spot! This recipe is super moist and fluffy, and is sure to make your mouth water. The cupcakes are made with cocoa powder, dark chocolate, and butter, creating a delicious chocolatey flavor in every bite. These cupcakes are perfect for birthdays, anniversaries, or any special occasion. Pick your favorite frosting and enjoy!

Ingredients

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 4 ounces dark chocolate, melted and cooled

Instructions

Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating until combined. Beat in the vanilla extract.

Add the dry ingredients to the butter mixture in three batches, alternating with the buttermilk. Beat until just combined. Add the melted chocolate and mix until combined.

Divide the batter among the cupcake liners, filling each one about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool in the pan for 5 minutes, then remove and cool completely on a wire rack.

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Toothpick
  • Wire rack

Notes

If you don't have buttermilk, you can make a substitute by combining 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.

If you don't have dark chocolate, you can substitute with semi-sweet chocolate chips.

Nutrition

Serving size: 1 cupcake (approx. 60g)

  • Calories: 200
  • Fat: 8g
  • Carbohydrates: 29g
  • Protein: 3g
  • Sodium: 135mg

Post a Comment for "Chocolate Cupcake Recipe Moist And Fluffy"