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Moist Chocolate Cupcakes

Moist chocolate cupcakes on a serving tray.
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These moist chocolate cupcakes are made super easy because of the one-step prep. Just combine the cocoa and other ingredients, beat, and bake!

Ingredients

Scale
  • 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

  1. Grease a cupcake tin or line with cupcake papers. Heat oven to 350 F.
  2. 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.
  3. Fill the prepared cupcake cups about half full.
  4. 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.
  5. Cool on a rack and frost as desired.

For the Buttercream Frosting

  1. In a mixing bowl with an electric mixer, beat the 4 ounces of butter until smooth and creamy.
  2. Sift the powdered sugar. With the mixer on low speed, gradually add the powdered sugar to the butter.
  3. Beat in the salt and vanilla.
  4. 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.

Find it online: https://classic-recipes.com/moist-chocolate-cupcakes/