by Diana Rattray
These moist cupcakes have a tender texture, a deep chocolate flavor, and just the right amount of sweetness. Topped with creamy piped frosting, they’re a simple yet irresistible treat for chocolate lovers.
Why cupcakes?
There are so many reasons to choose cupcakes over a cake. Here are a few of the advantages:
- Portion control is not an issue—it’s built in!
- They’re fun and easy to decorate. Gussy them up with piped frosting and add garnishes. Funfetti, jimmies, colored sugars, ice cream topping, chopped nuts, toasted coconut—the possibilities are endless, and each cupcake can have a different look!
- Versatility. Experiment with different batters. Use unique flavorings or colors, or use 2 different batters, layered or swirled together.
- Easy serving. You don’t need any special utensils to eat a cupcake. You don’t even need a plate. Just serve the cupcake in it’s paper on a napkin.
- Party food. Whether full-size or mini, cupcakes make an excellent sweet appetizer for parties.
These easy cupcakes are made with an easy one-bowl method. The ingredients are combined, beaten, then baked in muffin tins. Cocoa and a cup of coffee are combined to provide an intense chocolate flavor and moistness. Top the cupcakes with the fluffy buttercream frosting, or make your favorite frosting recipe. This Irish cream frosting is another excellent choice.
PrintMoist Chocolate Cupcakes
These moist chocolate cupcakes are made super easy because of the one-step prep. Just combine the cocoa and other ingredients, beat, and bake!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Cupcakes, Chocolate Cakes
- Method: Bake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup canola oil
- 1 cup brewed coffee, cooled slightly
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Fluffy Buttercream Frosting
- 4 ounces unsalted butter (1 stick, softened)
- 2 cups powdered sugar
- dash salt
- 1 1/2 teaspoons vanilla extract (clear if you want bright white)
- 1 tablespoon milk (or as needed for piping)
Instructions
- Grease a cupcake tin or line with cupcake papers. Heat oven to 350 F.
- In a mixing bowl, combine the flour, granulated sugar, baking soda, 3/4 teaspoon of salt, cocoa, canola oil, coffee, 2 teaspoons of vanilla, and the vinegar. Beat with an electric mixer on medium speed until smooth and well blended.
- Fill the prepared cupcake cups about half full.
- Bake the cupcakes for 25 to 30 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of a cupcake.
- Cool on a rack and frost as desired.
For the Buttercream Frosting
- In a mixing bowl with an electric mixer, beat the 4 ounces of butter until smooth and creamy.
- Sift the powdered sugar. With the mixer on low speed, gradually add the powdered sugar to the butter.
- Beat in the salt and vanilla.
- Add the milk and beat on medium-high speed for 3 to 4 minutes. Adjust with more powdered sugar or more milk, if necessary for piping consistency.
