Chocolate Cupcake Recipe Moist & Easy
Description
If you're looking for a moist and delicious chocolate cupcake recipe, then you're in luck! This recipe is easy to follow and produces a moist, chocolatey cupcake that melts in your mouth with every bite. These cupcakes are perfect for any occasion and will have your family wanting more. The recipe can easily be doubled or tripled for large parties or celebrations. This recipe is sure to become a family favorite.
This chocolate cupcake recipe is made with cocoa powder and semi-sweet chocolate chips. The cocoa powder gives it a rich, chocolatey flavor and the semi-sweet chocolate chips add a little bit of sweetness. The cupcakes are also topped with a light and creamy chocolate frosting. The frosting adds a nice touch to the cupcakes and makes them even more irresistible. The cupcakes are also easy to customize with different toppings and decorations for any occasion.
These cupcakes are so moist and delicious that they can be served as a dessert or even a snack. They are perfect for any time of the day and sure to be a hit at any party or gathering. These cupcakes are sure to bring a smile to everyone's face and will have everyone asking for seconds.
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup buttermilk
Instructions
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in two batches and mix until just combined. Add the chocolate chips and mix until just combined. Add the buttermilk and mix until just combined. Divide the batter evenly among the cupcake liners, filling them about 3/4 of the way full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes and then transfer to a wire rack to cool completely.
Notes
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If desired, you can also freeze the cupcakes in a freezer-safe container for up to 3 months. To thaw, simply allow the cupcakes to thaw at room temperature. You can also warm the cupcakes in the oven before serving.
Nutrition
Each cupcake contains approximately 200 calories, 10 grams of fat, 25 grams of carbohydrates, and 3 grams of protein. The cupcakes also contain small amounts of sodium and sugar. These cupcakes are a great treat for those looking for a sweet but not overly indulgent snack.
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