Super Easy Moist Delicious Chocolate Cupcakes
Super Easy Moist Chocolate Cupcakes
My mom and husband are birthday buddies! I typically make my husband a cheesecake for his birthday (recipe to come). My mom is more of a flowers gal! However, my husband said he's trying to watch his waistline so asked me not to make it (yet). BUT, how can I not make him ANYTHING?! My grandmother always made cupcakes for our childhood birthday parties. So I figured I'd make that for him and it's easier to share and portion control :)! I often helped my grandmother make the cupcakes for the parties. Full disclosure, we used a box mix and store bought frosting. They were delicious! However, by making them from scratch there aren't any fillers, preservatives nor stabilizers in them! This recipe is great because no mixer is required for the cupcakes! The frosting is best made with a hand or stand mixer though. What makes this cupcake "just right" are the additions of the espresso powder (to enhance the chocolate flavor) and the homemade buttermilk (The acid helps break down long strands of gluten and proteins in baked goods. So any recipe that uses buttermilk is more tender than those that call for regular milk or water).
Equipment
- large bowl
- medium bowl
- whisk
- spatula
- cupcake pan
- unbleached cupcake liners
- sift or fine mesh strainer
- hand or stand mixer for frosting
- piping bag & tips / ziplock back / spatula for frosting
Ingredients
Cupcake batter
- 3/4 cup organic unbleached all-purpose flour spooned and leveled
- 1/2 cup organic unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp espresso powder
- 1/4 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 2 organic large eggs room temperature
- 1/2 cup organic raw cane sugar
- 1/2 cup organic packed light or dark brown sugar
- 1/3 cup organic avocado oil
- 1 tbs pure vanilla extract
- 1/2 cup organic whole milk room temperature
- 1 tsp white distilled vinegar not white wine vinegar
- sprinkles
Vanilla Buttercream
- 1 cup organic unsalted butter room temperature
- 4-5 cups organic powdered / confectionary sugar
- 1/4 cup organic heavy cream room temperature
- 1 tbs pure vanilla extract
- 1/4 tsp kosher salt Diamond Crystal
Chocolate Buttercream
- 1 cup organic unsalted butter room temperature
- 3 1/2 cups organic powdered / confectionary sugar
- 1/2 cup organic unsweetened cocoa powder
- 3 tbs organic heavy cream room temperature
- 1 tsp espresso powder
- 1/4 tsp kosher salt Diamond Crystal
- 1 tbs pure vanilla extract
Instructions
- Preheat oven to 350 Degrees F. Line a 12-cup muffin pan with cupcake liners.
- In a measuring cup add the milk and white vinegar and let it sit until it curdles / gets lumpy (about 10 minutes). You're making buttermilk (alternatively you can buy buttermilk but I always find that you buy a large container and never use it up!). Note, this method works best with whole milk (not low fat nor milk alternative).
- Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Add the salt and espresso powder. Whisk to combine. Set aside.
- In a medium bowl whisk the eggs, both sugars, oil and vanilla until all combined.
- Pour half of the wet ingredients into the dry ingredients. Whisk gently. Then add half of the buttermilk. Gently whisk. Repeat with remaining wet ingredients and buttermilk. Stir until just combined. Switch to a spatula if the batter gets stuck in the whisk. Do not over mix.
- Add the batter back into the measuring cup. This makes it easier to fill the muffin tins. Pour the batter into the liners.
- Bake for 18-20 minutes. Bake until a toothpick comes out of the center clean. Allow to cool completely before frosting.
Vanilla Buttercream
- If making all vanilla, in the bowl of a stand mixer fit with the paddle attachment, beat the butter on medium speed for 2 minutes, until creamy. Add 4 cups of powdered / confectionary sugar and mix on very low speed. Add the heavy cream, vanilla extract and salt. Beat on low speed for 30 seconds and then increase to medium speed and beat for 2 minutes. Add 1/4 cup more of powdered sugar if it's too thin or a tbs more of heavy cream if too thick. Pipe or spread onto cupcakes and finish with sprinkles.
Chocolate Buttercream
- If making all chocolate, in the bowl of a stand mixer fit with the paddle attachment, beat the butter on medium speed for 2 minutes, until creamy. Add the powdered sugar and cocoa powder on low speed and mix until starting to combine. Add the heavy cream, salt, espresso powder, and vanilla extract. Beat on low for 30 seconds, then increase to medium and beat for 2 minutes. Add 1/4 more of cocoa powder if it's too thin or a tbs of cream if too thick. Pipe or spread onto cupcakes and finish with sprinkles.
Half and Half (Vanilla and Chocolate)
- I typically make 1/2 vanilla and 1/2 chocolate frosting. If you're doing this, make the vanilla frosting first (instructions above). Pipe or spread 1/2 of the batter on 1/2 on the cupcakes. Then with the remaining frosting, add the cocoa powder and espresso powder to make the chocolate frosting. Then pipe or spread onto the cupcakes and finish with sprinkles.
Notes
** Amazon Affiliate - I may receive compensation.
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2 Comments
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Mamta
I’m a chocolate chocolate person! Super delish!
Zahavalox
Thank you! 🙂 I’m a chocolate chocolate person too 🙂