Bonus Chocolate Cupcakes online. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. Perfect Chocolate Cupcakes topped with a chocolate buttercream frosting!

These classic chocolate cupcakes are ready in less than an hour, and the perfect dessert for any occasion. I have tried it with Hershey's extra dark cocoa powder as well as other non-Dutch process. This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, causing bubbles to form and thus the cupcakes to rise as they bake. You achieve brewing bake Chocolate Cupcakes employing 11 compound also 5 as a consequence. Here you go rack up.

technique of Chocolate Cupcakes

add 4 of tbps unsalted butter.
then 1/4 cup of vegetable oil.
give 1/2 cup of water.
also 1 1/2 cup of all-purpose flour.
use 1 cup of granulated sugar.
You need 1/4 cup of plus 2 tablespoons unsweetened cocoa powder (not Dutch process).
This 3/4 tsp of baking soda.
Prepare 1/8 tsp of salt.
use 1 of large egg.
add 1/4 cup of buttermilk.
Prepare 1 tsp of pure vanilla extract.

Light, fluffy and moist, these easy chocolate cupcakes can be made from scratch in just one bowl, then ice them with a fudgy chocolate buttercream frosting. This Chocolate Cupcake recipe makes moist, delicious cupcakes! These chocolate cupcakes, from my Best Chocolate Cake Ever, are so easy and always favorites for the Best Chocolate Cupcakes! Unsweetened chocolate - adding in melted chocolate will give the cupcakes even more decadent chocolate flavor.

Chocolate Cupcakes modus operandi

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners..
In a medium saucepan, melt the butter with the vegetable oil and water over low heat..
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full..
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean..
Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.).

The flavor reminds me of brownies. Buttermilk - this is the key ingredient for moist. These chocolate cupcakes are the best - moist, rich, and decadent! This easy chocolate cupcake recipe includes step-by-step directions and video. An easy chocolate cupcake recipe that's quick to prepare for birthdays, parties and bake sales.