Double-Chocolate Dream Cupcakes

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These cupcakes are a chocolate lover’s dream. Rich, moist, and incredibly flavorful, they’re sure to be a hit with everyone who tries them. Plus, the recipe is surprisingly easy to follow, making them perfect for novice bakers or those short on time. Let’s get started!


Super Moist Chocolate Cupcakes
Super Moist Chocolate Cupcakes

1 ¾ cups all-purpose flour

  • 1 ½ cups unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

  • Directions:

    1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

    3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

    4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

    5. Fill the prepared cupcake liners about ¾ full of batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

    6. Let the cupcakes cool completely in the pan for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cupcake):

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 55mg
  • Sodium: 220mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 4g

  • Conclusion:

    These chocolate cupcakes are a delicious and satisfying treat that’s perfect for any occasion. They’re easy to customize with different frostings and toppings, so you can find the perfect flavor combination for your taste buds.

    Frequently Asked Questions:

    1. Can I use a different type of milk instead of buttermilk?

    Yes, you can substitute buttermilk with an equal amount of regular milk mixed with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using.

    2. How can I make these cupcakes gluten-free?

    You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that contains xanthan gum for best results.

    3. My cupcakes turned out dry. What went wrong?

    There are a few possibilities. You might have overbaked them slightly. Try checking them for doneness a few minutes earlier next time. Also, make sure you’re measuring your ingredients accurately, and don’t overmix the batter.

    4. How can I store these cupcakes?

    Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

    5. Can I freeze these cupcakes?

    Yes, you can freeze these cupcakes for up to 3 months. Cool them completely first, then place them in a single layer in a freezer-safe container. Thaw them at room temperature before frosting and serving.