Chocolate Cupcakes

Image coming soon!


Original Source

https://sallysbakingaddiction.com/super-moist-chocolate-cupcakes/

Ingredients

  • 3/4 cup (94g) all-purpose flour
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature or almond milk

Instructions

  1. Preheat the oven to 350°F (177°C).
  2. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners for extra
  3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
  4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
  5. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk/almond milk.
  6. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. The batter will be thin.
  7. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
  8. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  9. Frost cooled cupcakes however you'd like.