Super Moist Chocolate Cupcakes Recipe

I gotta say, I was both nervous and excited when i threw together everyday stuff like cake flour, eggs, and even boiling water into one wild mix that turned my kitchen chaos into these super moist chocolate cupcakes that totally rocked my world.

I love making these super moist chocolate cupcakes. I use cake flour, granulated sugar, unsweetened cocoa powder, eggs, vegetable oil, buttermilk and vanilla extract.

I think the recipe offers balanced nutrition with protein from eggs and healthy fats from oil, making it a tasty, satisfying treat.

Ingredients

• Cake flour gives tenderness and structure; it’s low in protein and perfect for cupcakes.
• Sugar sweetens cupcakes and helps create a light, airy crumb by absorbing moisture.
• Cocoa powder add deep chocolate flavor and balances sweetness with subtle bitterness.
• Eggs bind ingredients together, add richness, an contribute protein to keep cupcakes moist.
• Buttermilk tenderizes the batter and adds a slight tang while keeping cupcakes super moist.
• Vegetable oil makes cupcakes extra moist, enriches texture, and helps evenly distribute heat.
• Boiling water blooms cocoa, enhances flavor, and makes batter silky smooth overall.

Ingredient Quantities

• 1 cup cake flour (you can use all-purpose if that’s what you got)
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup boiling water

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a large bowl, sift together 1 cup of cake flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, lightly beat 2 large eggs then mix in 1/2 cup vegetable oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract.

4. Pour the wet ingredients into the dry ingredients. Stir them just until they are combined; don’t overmix or your cupcakes might turn out tough.

5. Slowly stir in 1 cup of boiling water. The mixture will be very liquid, but trust the process.

6. Evenly divide the batter into the cupcake liners, filling each about 2/3 full.

7. Place the pan in the oven and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.

8. Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them onto a cooling rack.

9. If you prefer extra moist cupcakes, cover them with a damp kitchen towel as they cool for a few minutes.

10. Enjoy your super moist chocolate cupcakes, fresh and warm, with your favorite frosting or a dusting of powdered sugar!

Equipment Needed

1. Oven – you’ll need this preheated to 350°F.
2. Cupcake pan and paper liners – the pan holds the cupcakes and the liners keep them from sticking.
3. A large mixing bowl – for sifting and mixing the dry ingredients.
4. A second mixing bowl – to beat the eggs and mix the wet ingredients.
5. A sifter or fine mesh sieve – to sift the cake flour, sugar, cocoa powder and other dry ingredients.
6. Measuring cups and spoons – for accurate amounts of flour, sugar, cocoa powder, and other little items.
7. A whisk or fork – to lightly beat the eggs and mix them with oil, buttermilk, and vanilla extract.
8. A spatula – to gently fold and combine the wet and dry ingredients.
9. A method to boil water – a kettle or a pot will do for boiling 1 cup of water.
10. A cooling rack – to let the cupcakes cool after you take them out of the pan.
11. A toothpick – to test the doneness of your cupcakes before taking them out of the oven.

FAQ

• Q: Do I really need to use cake flour?
  A: Not necessarily, you can use all-purpose flour if thats what you got, but it might change the texture a bit.
• Q: What can I use instead of buttermilk?
  A: You can mix a tablespoon of lemon juice or vinegar into one/2 cup of milk if you dont have buttermilk on hand.
• Q: Why do we add boiling water to the batter?
  A: The boiling water helps to bloom the cocoa which gives the cupcakes that deep chocolate flavor.
• Q: How do I know when the cupcakes are done?
  A: Start checking a couple of minutes before the suggested time. Insert a toothpick into the center it should come out only a few moist crumbs.
• Q: Can I add extra ingredients for more flavor?
  A: Yeah, some people like adding coffee or even a pinch of cinnamon to amp up the chocolate flavor.

Super Moist Chocolate Cupcakes Recipe Substitutions and Variations

• Instead of cake flour, you can use all-purpose flour but try to sift it a couple of times to keep that light texture.
• If you don’t have buttermilk, try mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for a few minutes.
• You can swap vegetable oil with canola oil or even melted butter but keep in mind it could change the moisture and flavor just a bit.
• For granulated sugar, you could use light brown sugar, though it might give the cupcakes a slightly deeper, molasses-like flavor.

Pro Tips

Here are a few pro tips to take your cupcakes to the next level:

1. When sifting the dry ingredients, make sure to really give it a good mix so that the cocoa and flour blend properly – this helps avoid those clumpy bits that can mess up your texture later.

2. Don’t overmix the batter when you combine the wet and dry ingredients. A few lumps are perfectly fine and overdoing it can make your cupcakes tough instead of light and fluffy.

3. When adding boiling water, do it slowly and carefully stir it in. Even though the batter becomes super thin, trust the process. It helps to create steam from the water that makes your cupcakes extra moist.

4. If you really like soft cupcakes, try covering them with a damp kitchen towel after they come out of the oven for a few minutes. This trick keeps ’em even moister as they cool.

5. Finally, use a toothpick to check for doneness rather than relying solely on time. Every oven is different and this will help you avoid under or overbaking your cupcakes.

Preheat your oven to 350°F and line a cupcake pan with paper liners. In a large bowl, sift together 1 cup cake flour (or all-purpose if you dont have cake flour), 1 cup sugar, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. In another bowl, lightly beat the 2 eggs then mix in 1/2 cup vegetable oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract. Pour the wet ingredients into the dry ones and stir just until combined. Slowly mix in 1 cup boiling water – the batter will be really thin, but thats what gives you that super moist result. Divide the batter evenly into the cupcake liners, about 2/3 full, and bake for 15-18 minutes. Check with a toothpick; if it comes out clean, you’re ready. Let the cupcakes cool in the pan for 5 mins before moving them to a rack and cover with a damp kitchen towel if you desire even more moist cupcakes. Enjoy your delicious chocolate cupcakes with your favorite frosting or just a sprinkled dusting of powdered sugar!