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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
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.