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Moist Chocolate Cupcakes Recipe
Merryn Tan
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Prep Time
5
mins
Cook Time
25
mins
Course
Dessert
Cuisine
Western
Servings
9
pieces
Equipment
Oven
Ingredients
1x
2x
3x
DRY INGREDIENTS
125
g
All-purpose flour
50
g
Cocoa powder
180
g
Sugar
1
Egg
1/2
tsp
Baking soda
1/4
tsp
Sea salt
WET INGREDIENTS
130
ml
buttermilk
or 130ml milk + 3/4 tablespoon lemon juice
100
ml
vegetable oil
80
ml
coffee
1
tsp
vanilla extract
Instructions
Preheat oven to 175°C. Line a 9-cup muffin pan with cupcake liners.
Add 3/4 tablespoon lemon juice into 130ml milk.
The acid from lemon juice will curdle the milk. Set aside.
In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
In a separate bowl whisk all wet ingredients.
Add dry ingredients to wet ingredients and whisk just until combined.
Pour batter into cupcake liners.
Sprinkle your favourite toppings on it as we are not going to top up with frosting because these chocolate cupcakes are extremely good on its own.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely.
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