Super Moist Chocolate Cupcakes
Makes 12–14 cupcakes
| prepPreheat oven to 350°F / 177°C | ||||
| prepLine 12-count muffin pan with cupcake liners; line second pan with 2 liners | ||||
| 94 g all-purpose flour (spooned & leveled) | Whisk dry ingredients together | Alternate wet & buttermilk into dry, fold just combined | Fill liners halfway, bake 350°F / 177°C, 18–21 min | Cool completely before frosting |
| 41 g unsweetened natural cocoa powder | ||||
| 1 teaspoon espresso powder or instant espresso | ||||
| 3/4 teaspoon baking powder | ||||
| 1/2 teaspoon baking soda | ||||
| 1/4 teaspoon salt | ||||
| 2 large eggs, at room temperature | Whisk wet ingredients until smooth | |||
| 100 g granulated sugar | ||||
| 100 g packed light brown sugar | ||||
| 80 ml vegetable or canola oil (or melted coconut oil) | ||||
| 2 teaspoons pure vanilla extract | ||||
| 120 ml buttermilk, at room temperature | ||||
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