Cupcakes are a great treat anytime. You can serve them for breakfast, lunch, brunch or dinner.

Source: https://winosity.com/chocolate-cake/

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Name: Moist Chocolate Cupcakes
Prep time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, at room temperature; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1/3 cup vegetable or canola oil; 2 teaspoons pure vanilla extract; 1/2 cup buttermilk, at room temperature

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INGREDIENTS

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/2 cup buttermilk, at room temperature

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit.

Prepare the muffin tin cans and lined with paper cupcakes liners.

Whisk together flour, baking powder, cocoa powder, baking soda, and salt in a large bowl and set aside.

In another bowl, whisk the eggs, sugar, brown sugar, oil and vanilla until completely smooth.

Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk and mix it gently for a few seconds.

Repeat with the remaining wet ingredients until fully incorporated.

Pour the batter into the liners, halfway through to avoid spilling.

Bake for 20 minutes.

Remove from the oven and allow it to cool completely before adding some frosting.

You may add vanilla frosting or chocolate buttercream frosting.

NOTES

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Moist Chocolate Cupcakes

3/4 cup all-purpose flour  
1/2 cup unsweetened cocoa powder  
3/4 teaspoon  baking powder  
1/2 teaspoon baking soda  
1/4 teaspoon  salt  
2  large eggs, at room temperature  
1/2 cup  granulated sugar  
1/2 cup  packed light brown sugar  
1/3 cup  vegetable or canola oil  
2 teaspoons pure vanilla extract  
1/2 cup buttermilk, at room temperature

Preheat the oven to 350 degrees Fahrenheit.
Prepare the muffin tin cans and lined with paper cupcakes liners.
Whisk together flour, baking powder, cocoa powder, baking soda, and salt in a large bowl and set aside.
In another bowl, whisk the eggs, sugar, brown sugar, oil and vanilla until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Then add half of the buttermilk and mix it gently for a few seconds.
Repeat with the remaining wet ingredients until fully incorporated.
Pour the batter into the liners, halfway through to avoid spilling.
Bake for 20 minutes.
Remove from the oven and allow it to cool completely before adding some frosting.
You may add vanilla frosting or chocolate buttercream frosting.

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Moist Chocolate Cupcakes
winosity

Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 12 Servings

Calories: 113
Calories from Fat: 79 (70%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.4g
Cholesterol 55.6mg		17 %
Sodium 165.8mg		6 %
Potassium 51.5mg		1 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 6.2g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 113

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