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+ servings

Super Moist Chocolate Cupcakes

Moist chocolate cupcakes filled with icing
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories:

Servings: 9 people

Equipment

  • Oven

Ingredients

  • 150 g All-purpose Flour
  • 150g g White sugar
  • 50 g Cocoa powder (Dutch cocoa powder is preferred)
  • 1 tsp Baking powder
  • 1 tsp Baking soda Bicarbonate soda
  • 1/2 tsp Salt

Wet ingredients

  • 75 g Buttermilk ( 75g Fresh milk+1 Tbsp of lemon juice)
  • 75 g Brewed coffee hot
  • 25 g Oil Canola or vegetable oil
  • 1 tsp Vanilla essence
  • 2 Eggs

Instructions

  • Sift flour, cocoa powder into a medium bowl, then add all other dry ingredients into the same bowl
  • In a separate bowl add all wet ingredients in, except for the hot coffee and whisk well. until well incorporated
  • Mix wet and dry ingredients together using a whisk and finally add the hot coffee mixture. Mix until well incorporated using a whisk.
  • Preheat oven to 175C. Line a muffin tray using cupcake liners
  • Using a pouring cup, pour the cupcake mixture into the liners. make sure only 3/4 of the cupcake liners are full
  • Bake for 15 mins. Once baked, take the cupcakes off from the muffin tray and let it cool down completely
  • Once cooled down completely, decorate the top of the icing using either my Swiss meringue icing recipe or American buttercream recipe.
    Please note swiss meringue icing recipe requires a thermometer.
    If you wish, you can cut off the top of the cupcakes, as there will be a slight bump, but if you like to leave it in, you can do so.

Video

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