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Super Easy, Super Moist Chocolate Cupcakes
Super Easy, Super Moist Chocolate Cupcakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Moist chocolate cupcakes without eggs or mixer, leavened with baking soda and vinegar for simplicity and deliciousness.
Ingredients:
  • Cupcakes:
  • 1 1/2 cups (188 g) all purpose flour
  • 1/4 cup (23 g) natural unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking soda (4 g) (make sure it's fresh!)
  • 1/2 teaspoon (1 g) kosher salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons instant coffee granules or espresso powder)
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons olive oil
  • Frosting:
  • 4 tablespoons butter
  • 1/3 cup (30 g) natural unsweetened cocoa powder
  • 1 1/2 cup (158 g) powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
Instructions:
  • Preheat the oven to 350°F with a rack in the middle position and line a muffin tin with cupcake liners.
  • Combine the flour, cocoa powder, sugar, baking soda, and salt in a large bowl and whisk vigorously until the mixture is smooth and free of clumps caused by cocoa.
  • Combine the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil in a separate bowl to form the wet mixture.
  • Combine the wet and dry ingredients gently until just combined, ensuring a thin and lumpy batter. Avoid overmixing.
  • Gently pour the batter into the cupcake liners, filling them about two-thirds full.
  • Bake: Roast in the oven at 350°F for 18 to 20 minutes, or until a bamboo skewer inserted in the center emerges clean.
  • Take the pan out of the oven and allow it to cool for 5 minutes. Then, transfer the contents onto a rack to cool completely. Enjoy plain, dust with powdered sugar, or top with frosting once cooled.
  • Melt the butter in a small saucepan, then set aside.
  • Gradually add the remaining ingredients: Mix in the cocoa until smooth. Add a portion of the powdered sugar, stir, then mix in half of the milk. Continue alternating between powdered sugar and either milk or vanilla, stirring after each addition, until the frosting reaches your desired consistency and is smooth. Adjust by adding more powdered sugar if too runny, or a touch more milk or vanilla extract if too stiff.
  • Prepare a pastry bag by filling a zip-top freezer bag with frosting and cutting a 1/4-inch opening at one corner. Use the bag to pipe your desired design onto the cooled cupcakes.

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