ats
tgh
The recipe calls for hot water, which is super important to achieving super moist chocolate cupcakes with an intense chocolate flavor. It doesn’t have to be boiling, but it needs to be really hot because the heat is going to react with the cocoa powder, causing it to “bloom”, which brings out as much chocolate flavor as possible from the cocoa powder.
The hot water is also going to create a pretty thin batter, too. Don’t be alarmed by that! The thin batter is going to allow the baking powder and baking soda in the batter to really do their magic and the cupcakes will rise and dome beautifully, with a wonderful texture thanks to all the scientific magic going on behind the scenes.
Moist Chocolate Cupcakes
Prep Time 10 mins
Total Time 28 mins
These really are the best, super moist chocolate cupcakes ever. Made from scratch with cocoa powder, they are deeply chocolatey, perfectly fluffy, and with a domed top. These homemade chocolate cupcakes are way better than any boxed cake mix, with the same moist crumb and texture that you know and love.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup very hot water
Instructions
Full Recipes>>Moist Chocolate Cupcakes