You could buy cupcakes from your local bakery, or you can save money and make some tastier cupcakes at home. Check out this recipe. You will not be disappointed.
Moist Chocolate Cupcakes
These chocolate cupcakes are super moist and very tasty. They are a fan favorite at birthday parties and other family gatherings. Try them. You won't be disappointed.
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
Wet Ingredients
- 1 cup buttermilk
- 1 cup vegetable or canola oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup boiling water ((or strong, hot coffee))
Simple Chocolate Buttercream Icing Recipe
- 1 1/3 cup unsweetened cocoa
- 6 cups confectionary sugar
- 1 cup butter (2 sticks) melted
- 3 tsp vanilla extract
- 2/3 cup half n half
Preheat your oven to 285°.
In a large mixing bowl, combine and whisk together all-purpose flour, sugar, unsweetened cocoa powder, table salt, baking powder, and baking soda.
In a separate large mixing bowl, combine and whisk together buttermilk, canola oil, eggs, and vanilla extract.
Empty the bowl of dry ingredients into the bowl of wet ingredients and mix well. I find no need for an electric mixer but have it your way, my dear. Just ensure that you do not overmix this precious batter!
Add the boiling water (or hot coffee) to the batter and gently stir until it is adequately mixed. When you have a runny batter, you are good to go!
Apply cupcake liners to 3 cupcake pans before pouring the batter. Note: I often use 2 cupcake liners per cupcake because of the amount of oil in this recipe.
Pour the cupcake batter into each liner until it is 2/3 full.
Bake the cupcakes for 20-23 minutes.
Remove the cupcakes from the oven and test doneness by quickly inserting and removing a toothpick. If the toothpick comes out clean or mostly clean, your cupcakes are done. This recipe should yield approximately 36 cupcakes.
Remove the cupcakes from the cupcake pans and allow them to cool before icing them.
To Make Chocolate Icing
In a large mixing bowl, combine cocoa, confectionary sugar, melted butter, vanilla extract, and half n half. With a hand-mixer or standing mixer, mix all of the ingredients until they are well combined, yielding smooth, chocolate buttercream icing.
Transfer half of the icing into a piping bag with an open star tip.
Remove the cooled cupcakes from the cupcake pan, and begin icing each cupcake in a circular motion, beginning at the outer edge and advancing to the center. You should finish with a cone-shaped swirl. Use the remaining icing as needed to ice the remaining cupcakes.
Enjoy!
Note: I found the list of ingredients for these delicious cupcakes at https://bestmoistchocolatecakerecipe.com/.