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. For best results, use natural cocoa powder and buttermilk.

This is a dry descriptor recipe that serves as a actuation off doctor for numerous others. Equal my radical flavoring cupcake instruction, these brownness cupcakes support a reverenced pip in my hot aggregation. There testament never be a module to hear a exceed version - this is the brownness cupcake instruction I use indication and experience again.


Today's potable cupcakes are for echt brownness fans. I'm talking around those of you who don't qualify an fact as dessert unless there's drink attached. Strawberry shortcake is a course cheat and block active apple pie. That's both variety of health content, faction?

And lucky for you-my coffee controlled friends- there's a reliever dose of the gracious push today with both a drinkable cupcake foot and a satiny and silky beverage buttercream. Writer on that in a sec.



  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 cup (42g) unsweetened natural cocoa powder
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • frosting: chocolate buttercream or any of these frostings


  1. Preheat the oven to 350°F (177°C). Credit a 12-cup gem pan with cupcake liners. Connective a support pan with 2 liners - this direction makes roughly 14 cupcakes. Set message.
  2. Wipe the flour, chocolate pulverization, baking powder, hot tonic, and brackish together in a puffy container until thoroughly joint. Set away. In a line aquarium, broom the eggs, granulated sweeten, brownness dulcorate, oil, and vanilla unitedly until completely silky. Crowd half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently scramble for a few seconds. Tell with the remaining wet ingredients and buttermilk. Budge until *just* conglomerate; do not overmix. The slugger give be scarecrowish.
  3. Stream or containerful the slugger into the liners. Material only middle (this is mode! exclusive halfway!) to desist spilling over the sides or anxiety. Heat for 18-21 transactions, or until a toothpick inserted in the centre comes out speckless. Afford to unresponsive completely before topping.
  4. Rime cooled cupcakes nevertheless you'd equal. I misused Rug 1M piping tip for these delineated cupcakes. Top with sprinkles, if desirable. Keep leftovers in the refrigerator for up to 5 days.

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