Moist And Fluffy Chocolate Cupcakes Recipes

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or the bowl of a stand mix, add the flour, sugar, baking soda, salt, and cocoa powder. Stir to combine well.
• Add the oil, and stir until the oil is combined and the mixture is crumbly.
• Add the water and vinegar and beat well until a smooth batter forms, scraping down the sides as needed.
• Line 30 muffins cups with paper liners.
• Fill the liner half full with cupcake batter.
• If you don't have 30 muffin cups, you can do 24 muffin cups and about 18 mini muffin-sized cupcakes.
• Bake for 18 to 24 minutes, or until the muffins spring back when lightly touched or a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cupcakes to cool before frosting.
• We love this recipe with our favorite Extra Fluffy White Cloud Frosting.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

MOIST AND FLUFFY CHOCOLATE CUPCAKES

Steps:

• Pre-heat the oven to 350°.
• If you're making buttermilk, make it first and set aside.**
• Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes.
• You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.
• Meanwhile, sift the dry ingredients together at least 3 times.
• Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
• Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
• Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full.
• Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
• Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack.***
• Allow the cupcakes to fully cool before attempting to ice them. Then top with this deliciously creamy butterbeer buttercream frosting.****

MOIST HOMEMADE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
• . Add the dry ingredients to a large bowl and whisk together. Set aside.
• . Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
• . Add the wet ingredients to the dry ingredients and mix until well combined.
• . Add the water to the batter and mix until well combined. Batter will be thin.
• . Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
• . Add the melted chocolate and mix until well combined.
• 0. Add the cocoa powder and mix until well combined.
• 1. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
• 2. Add remaining powdered sugar and salt and mix until smooth.
• 3. Add remaining heavy cream as needed to get the right consistency of frosting. 1
• . Pipe the frosting onto the cupcakes. I used Ateco tip 844. *You can also use regular unsweetened cocoa powder