Moist Chocolate Cupcakes

This recipe is from the Food Network. You can make this recipe into 2 8in. round cake pans as well. This is a great simple chocolate cake recipe for just about any occasion!


Oven Temperature: 350˚F

Baking Time: ≈ 20 minutes
Makes: 24-28 medium-sized cupcakes

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken, or 1 Tbsp vinegar with 15 Tbsp milk (16 Tbsp=1 cup)
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee


Preheat the oven to 350˚F. Line 2-3 cupcake tins with paper liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl and mix until combined (the mixture is an even color).

In another bowl, combine the buttermilk (or milk and vinegar mixture), oil, eggs, and vanilla.

Add the wet ingredients to the dry ingredients and mix. Then add in the coffee and stir just until combined, scraping the bottom of the bowl with a rubber spatula.

Scoop the batter into the cupcake tins 3/4 of the way full, and bake for ≈ 20 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, then put onto a cooling rack and cool completely before frosting with a frosting of your choice. Enjoy!


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