Dessert, Baking
Super Moist Chocolate Cupcakes
| Level: Easy |
Total Time: 45 min |
Yield: 12 servings |
I recently attended a friends party for the eclipse and they served these amazing gooey chocolate cupcakes. This recipe originally comes from “The King Arthur Baking Company’s All-Purpose Baker’s Companion”. These will deffinitly go down as some of the best cupcakes to date! Try these as single cupcakes or as a sheet cake. Don’t forget to leave a like and let me know what you think in the comments below.
Super Moist Chocolate Cupcakes
Print RecipeServings: 12 people
Cost: 20
Calories: 220kcal
Homemade Chocolate Cake Recpie without egg
Equipment
- 1 12 cupcake pan
- 1 12 cupcake reusable liners
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 1/2 teaspon salt
- 1/2 espresso
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar or apple cider vinegar
- 1/3 cup vegetable oil plus 1 teaspoon extra for high alititue
- 1 cup cold filtered water
Icing
- 1 1/2 cup semisweet chocolate chip
- 1/2 cup half and half
Instructions
- Sepereate how the dry and the wet ingrenets into seperate bowl. Then pour the wet into the dry mixture and mix until comibned.
- Use icecream scoopers and pour into cupcake liners about 1/2 no more than 2/3 full.
- Bake for 20 minutes at 350° use a cake tester with a toothpick you want it to come out clean with a little bit of the crumbs will still be there. That is normal.
- Allow to cool for 10 minutes.
- Start making the icing cook in the microwave at 30 second introvols until fully incorporated.
- Add into a pipet bag allow to cool down and use your choice of tip to decorate the cupcakes.
- They can store at room temp for several days, but freeze for longer if desired.
Notes
This a great idea for a cake if you want it or if you want cupcakes it works great for both! We had to use more oil in our recipe because we are at a high altitude and it cooks faster at 20 minutes than versions if you are near sea level cook for 22 to 25 minutes.