This was born as a chocolate plumcake recipe, but at the last second I’ve decided to make it in the form of cupcakes. Because, why not?! So, the most moist chocolate plumcake became the easiest chocolate cupcakes moist recipe. The same, just cuter.
This is one of those great recipe that you can use as a basic recipe for muffins or cakes, with or without chocolate. In this case, if you remove the chocolate and you add another ingredient, the sugar’s quantity needs to be changed. In general, I recommend to never exaggerate with sugar, but in this case the chocolate powder makes the batter quite bitter, so you really have to add enough sugar. If you want my general approach I tend to reduce any recipe’s quantities by 30-50g, when adding something that’s already very sweet by itself, like bananas, apples, jam…etc.
Chocolate Cupcakes Moist Recipe Ingredients
- Butter or water + Sunflower oil: both versions are good, but if you are wondering probably these cupcakes are better with oil + water than butter. This combination makes the dough extra moist.
- All – purpose flour
- Chocolate powder: preferable to melt chocolate in this recipe. As I said, you can use this recipe as a basic recipe for cakes or cupcakes and play with the main ingredient. So instead of chocolate powder you can add chocolate chips, banana, apples & etc. Try, experiment and play with the ingredients.
- Caster Sugar. My general recommendation with this recipe, but also in general, is to not exaggerate with the sugar quantity.
- Baking soda: favors leavening and it makes the dough softer and lighter.
- Baking powder: will help getting a perfect rise, without the “falling” risk
- Vanilla extract
- Egg
- Pinch of salt
Moist Chocolate Cupcakes Recipe
Cuisine: ItalianDifficulty: Easy10
minutes20
minutes12
Ingredients
120g All-purpose flour
130g Butter, alternatively 100ml Sunflower+100ml Water
40g Chocolate powder
180g Caster sugar
1/2 tsp Baking soda
1tsp Baking powder
Vanilla extract
1 Egg
Pinch of salt
Directions
- Prepare the batter. In a large bowl whisk the egg with butter (softened) or oil+water and add the vanilla extract.
- Add flour, chocolate powder, baking soda, baking powder and pinch of salt. Mix well until well combined.
- Preheat the oven to 180°.
- Bake. Pour the chocolate batter into 12 cupcake liners and bake for about 20 min. To make sure the chocolate cupcakes are cooked, do the toothpick test: stick a toothpick into the center of the cupcake, if it comes out clean they are ready. On the contrary, if the toothpick comes out covered with melted dough, cook them longer and do the toothpick test again, until it comes out clean.
- Serving. Let them cool down before eating.
What causes cupcakes to be dry?
The secret for the perfect cupcakes or cake is the balance between the ingredients and the cooking time. Don’t leave your cupcake to cool down inside the oven. This will dry them out.
What ingredient make cupcake fluffy?
It’s the Baking soda. In fact, when baking soda gets in contact with acid substances or it reaches high temperature, carbon dioxide is produced and this makes the dough softer and lighter.
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