Name: Super Easy, Super Moist Chocolate Cupcakes
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 1/2 cups (188 g) all purpose flour -; 1/4 cup (23 g) natural unsweetened cocoa powder -; 1 cup (200 g) granulated sugar -; 1 teaspoon baking soda (4 g) (make sure it's fresh!) -; 1/2 teaspoon (1 g) kosher salt -; 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons instant coffee granules or espresso powder) -; 1 tablespoon white vinegar -; 2 teaspoons vanilla extract -; 1/4 cup plus 2 tablespoons olive oil -; 4 tablespoons butter -; 1/3 cup (30 g) natural unsweetened cocoa powder -; 1 1/2 cup (158 g) powdered sugar -; 3 tablespoons milk -; 1 tablespoon vanilla extract -

Super Easy, Super Moist Chocolate Cupcakes

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Super Easy, Super Moist Chocolate Cupcakes

1. 1 1/2 cups (188 g) all purpose flour -

2. 1/4 cup (23 g) natural unsweetened cocoa powder -

3. 1 cup (200 g) granulated sugar -

4. 1 teaspoon baking soda (4 g) (make sure it's fresh!) -

5. 1/2 teaspoon (1 g) kosher salt -

6. 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons instant coffee granules or espresso powder) -

7. 1 tablespoon white vinegar -

8. 2 teaspoons vanilla extract -

9. 1/4 cup plus 2 tablespoons olive oil -

10. 4 tablespoons butter -

11. 1/3 cup (30 g) natural unsweetened cocoa powder -

12. 1 1/2 cup (158 g) powdered sugar -

13. 3 tablespoons milk -

14. 1 tablespoon vanilla extract -

How to cook deliciously - Super Easy, Super Moist Chocolate Cupcakes

1. Stage

Preheat the oven to 350°F: Place the oven rack in the middle position. Prepare a muffin tin with cupcake liners.

2. Stage

Whisk the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3. Stage

Mix the wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4. Stage

Pour the wet ingredients into the dry ingredients: Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.

5. Stage

Ladle the batter into the cupcake liners: Fill liners about two-thirds of the way full.

6. Stage

Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

7. Stage

Remove from oven and let cool in the pan for 5 minutes: Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool. For the frosting:

8. Stage

Melt the butter: Melt the butter in a small saucepan and remove from heat.

9. Stage

Stir in the remaining ingredients a little at a time: Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

10. Stage

Frost individual cooled cupcakes: Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.