Are you ready to discover the most incredible chocolate cupcake recipe that will transform your baking game forever? Get ready to dive into a world of rich, velvety chocolate goodness that's so moist, it practically melts in your mouth! These aren't just ordinary cupcakes – they're a chocolate lover's dream come true, promising to be the most indulgent, irresistible treat you've ever baked. Whether you're a seasoned baker or a complete novice, this recipe guarantees cupcake perfection that will have everyone begging for your secret.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure no lumps remain.
- In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.
- Gradually add the buttermilk to the wet ingredients, stirring continuously to create a smooth mixture.
- Slowly pour the boiling water into the batter, mixing gently until the water is fully incorporated. The batter will be very thin, which is normal for achieving a moist texture.
- Carefully pour the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and allow them to cool completely before frosting or serving.
Tips
- Always use room temperature ingredients, especially eggs and buttermilk, to ensure a smooth and consistent batter.
- Sifting dry ingredients is crucial – it helps break up any lumps and ensures an even distribution of cocoa and leavening agents.
- Don't overmix the batter! Mix just until ingredients are combined to keep the cupcakes tender and light.
- The boiling water might seem unusual, but it's the secret to achieving an incredibly moist and rich chocolate flavor.
- Use a light-colored muffin tin to prevent over-browning of the cupcake bottoms.
- For the most accurate measurements, use weighing scales instead of cup measurements when possible.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain their moisture and freshness.
Nutrition Facts
Calories: 207kcal
Carbohydrates: 27g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 31mg
