Indulge your chocolate cravings with these Moist Fudgy Chocolate Cupcakes that are sure to become your new favorite dessert! With their rich, decadent flavor and irresistibly soft texture, these cupcakes are a chocolate lover's dream come true. Imagine sinking your teeth into a warm, fudgy cupcake that melts in your mouth, leaving you wanting more. Whether you're hosting a party or simply treating yourself, these cupcakes are easy to make and guaranteed to impress. Ready to dive into the deliciousness? Let’s get baking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and to make for easy removal after baking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined and free of lumps.
- In a separate bowl, mix the melted unsalted butter with the two large eggs. Beat the mixture until it is smooth and well blended.
- Add the vanilla extract and buttermilk to the egg and butter mixture. Stir until all the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few small lumps remaining.
- Once the batter is combined, use a spoon or a measuring cup to evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- After baking, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, feel free to frost the cupcakes with your favorite chocolate frosting or enjoy them plain for a rich, fudgy treat.
Tips
- Measure Accurately: Baking is a science, so be sure to measure your ingredients accurately for the best results. Use a kitchen scale if you have one for precision.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so a few lumps are perfectly fine!
- Room Temperature Ingredients: For a smoother batter, make sure your eggs and buttermilk are at room temperature before mixing. This helps them combine more easily with the melted butter.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a few minutes before the recommended baking time. Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow your cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and prevents them from sticking to the liners.
- Frosting Options: Get creative with your toppings! These cupcakes pair wonderfully with chocolate ganache, whipped cream, or even a simple dusting of powdered sugar for a classic touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
