Chocolate cupcake was on my mind all these days and it has been a while I baked them .With February, the month of love and V-day around the corner , it was a perfect treat to make. I was so happy that they turned out really perfect, moist and delicious.I must say at our home we are all big vanilla fans and chocolate not so much , well maybe except me last couple of years. So I was not sure how this would be liked, but I was pleasantly surprised as everyone just loved it and not to mention  made me the star of the day lol 🙂 .In fact it was so good that nobody even wanted any frosting on it , but I saved some of them for the frosting as well. If you are trying this out the first time , you can confidently go ahead and get the most delicious and super moist cupcakes.Cool the cupcakes completely before frosting . I made the cupcakes a day in advance before frosting, just in time for Valentine’s day! Have a great Valentine’s day with your loved ones . Happy baking , enjoy  and spread the love!

Chocolate CupCake

• Servings: 13-14 cupcakes
• Time: 1 hour
• Difficulty: medium
• Print

A delicious chocolate cupcake that is moist ,soft and perfect treat for your loved ones.

Some useful tips I noted :

• The moisture in the cupcake  is obtained using the buttermilk in the recipe
• Eggs and buttermilk need to be at room temperature before you start mixing and baking
• As we do not cream butter , mixer is not really required (However I used it to mix the wet ingredients.)
• Fill the cup liners only half-way full not one thirds or two thirds to avoid mushroom tops or sunken centers.
• Use the middle rack for baking

Ingredients

Dry ingredients

• 3/4 cup organic All purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet ingredients

• 2 large eggs at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable or canola oil
• 2 tsp pure vanilla extract
• 1/2 cup  buttermilk, at room temperature

Directions

1. Pre-heat the oven to 350 deg F.
2. Line the cupcake liners in a muffin tray.
3. Combine all the dry ingredients in one bowl.
4. Beat the wet ingredients except the buttermilk in another bowl using a mixer or using a spatula until it is well combined.
5. Add half the dry ingredients and half the buttermilk into the bowl with the wet ingredients  and fold in using a spatula gently.
6. Next add the other half of the dry ingredient contents and buttermilk and combine well.
7. Bake for about 18 to 21 minutes or until a toothpick inserted in the center comes out clean.
8. Cool cupcakes in the pan for 10 minutes and later on a cooling rack until cooled.
9. Frost it with butter cream  or chocolate cream frosting and serve with sliced strawberries or ice cream!

Before the frosting

Ready to be baked

tastes as gorgeous as it looks!

close-up view

perfect treat for Valentine’s day!

Another close-up