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Super Moist Chocolate Cupcakes

Print Recipe
Prep Time5 minutes
Cook Time20 minutes
Rest10 minutes
Total Time35 minutes
Servings: 12 people
Cost: 20
Calories: 220kcal
Moist and delicious chocolate cupcakes without egg. These are super easy to stir together and have a very complex flavor with the espresso, cocoa powder and vinegar. Try them and you'll be convinced!

Equipment

  • 1 12 cupcake pan
  • 1 12 cupcake reusable liners

Ingredients

  • 1 1/2 cups All purpose flour
  • 1 cup Sugar
  • 1/4 cup Unsweetened natural cocoa powder See notes
  • 1/2 teaspoon Salt
  • 1 Tablespoon Espresso powder
  • 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 see notes
  • 1 cup Cold filtered water

Icing

  • 1 1/2 cup Semisweet chocolate chips
  • 1/2 cup Half and half

Instructions

  • In a large bowl combine the flour, sugar, cocoa powder, salt, espresso powder and baking soda, stir to combine. In smaller bowl combine the water, oil, vinegar and vanilla. Slowly stir the wet ingredients into the dry mixture until well blended.
  • Line the cupcake tin with cupcake liners, then scoop the batter into the liners, filling them 1/2 to 2/3 full.
  • Bake for 20 minutes at 350° or until a toothpick inserted in a cupcake comes out clean.
  • Allow to cool for 10 minutes.
  • To make the icing: put the chocolate chips and half and half into a microwave safe bowl, cook in the microwave at 30 second intervals, stirring between intervals until fully incorporated.
  • Allow the icing to cool, then scoop into a piping bag and decorate the cupcakes.
  • They can store at room temp for several days, but freeze for longer if desired.

Notes

  • This is a great recipe to use for cupcakes, or you can make it into a sheet cake if you prefer - it works great for either! If you make a sheet cake you will need to adjust the baking time.
  • We use the extra 1 teaspoon of vegetable oil because we are at high altitude. If you are at a lower altitude omit the extra teaspoon of oil, and the cupcakes may take a couple of minutes longer to bake.
  • Unsweetened cocoa powder: because this recipe has baking soda for leavening, you should only use natural cocoa powder. Dutch process cocoa powder does not react the same with baking soda.