The Best Chocolate Cupcakes

I’ve made the cupcakes before. They’re featured in my chocolate raspberry cupcakes post.

It’s one of my favorite chocolate cupcake recipes and it’s adapted from my favorite chocolate cake recipe.

I halved the cake recipe and added a touch of oil along with the butter and the results are amazing. The cupcakes taste decadent and are so soft in the centers.

To get enough of that rich chocolate flavor I added both melted chocolate and cocoa powder. This is something I do often when making chocolate cake.

You can use oil in chocolate cupcake recipes. I made this one with just 2 tablespoons of oil plus melted butter. I prefer butter because it adds richness but sometimes a little oil is needed to add moisture.

Ingredients

• US Cups - Metric
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ounces unsweetened chocolate coarsely chopped
• 1/3 cup unsalted butter melted
• 2 tablespoons vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup strong brewed coffee cooled*

Instructions

1. Heat the oven to 350°F. Line 14 muffin cups with paper liners. Set aside.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
3. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
4. ........................................

for full instruction please see : www.bakedbyanintrovert.com

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