Moist Chocolate Cupcake (which stays soft for days)

Super moist chocolate cupcakes which are a breeze to make without any complicated steps. The best part about this recipe is that it stays fresh and moist for days.

A rich chocolate cupcake recipe which is anything but basic. I’m sure many of you will be looking for a go to recipe for a good chocolate cupcake. Well, I can definitely say that this is a perfect cupcake recipe which can be made with the basic ingredients in your kitchen and can be added to your repertoire.

I make this often for my little chocolate cake crazy boy, my Hamad. I made it with a Nutella frosting and tasted yumm. I won’t be posting the recipe for that here today because this is like a foundation recipe post for chocolate cupcake. This cupcake can be used as a plain canvas on which you can add any flavored frosting, because everything goes well with chocolate right? So here goes the recipe. Enjoy!

Chocolate Cupcakes

Super moist chocolate cupcakes which are a breeze to make without any complicated steps. The best part about this recipe is that it stays fresh and moist for days.
Servings 14 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 large egg at room temperature
  • 1/2 cup buttermilk at room temperature
  • 1/2 cup vegetable oil
  • 1 tsp vanilla essence
  • 1/2 cup very hot water

Instructions
 

  • Preheat the oven to 180°C. Line cupcake pan with liners and keep it ready.
  • Combine all the dry ingredients from flour to salt in a bowl and mix well.
  • Combine all the wet ingredients which are egg, buttermilk, oil, and vanilla in another bowl. And mix with an electric mixer until combined.
  • Add the wet mixture to the dry mixture and mix well until combined. Do not overmix.
  • Add hot water to this and mix immediately, scraping the sides of the bowl. You will get a thin batter.
  • Pour this batter into the liners only half way full and bake for 18-20 minutes until a toothpick inserted comes out clean. It is okay if the toothpick inserted comes out with only few moist crumbs attached.
  • Cool completely before frosting.

Notes

Fill the cupcakes only halfway full, not all the way to the top as the cupcakes will overflow.
Buttermilk is required in this recipe. You can make your own version by adding 1 tsp of vinegar or lemon juice to a liquid measuring cup and then add whole milk to the same measuring cup until it reaches 1/2 cup. Stir and let it sit for 5 minutes.
This cupcakes can be made and stored in refrigerator for about 4-5 days. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Recipe fully from House of Nash Eats 

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