MOIST HOMEMADE CHOCOLATE CUPCAKES

I've made this cake twice in the last week: once for my future in-laws and once for my family. It was SO easy and absolutely delicious. I don't drink coffee so I was a little worried it would taste like coffee, but it didn't. This cake was moist, not too rich and with a nice crumb. I served it with vanilla frozen yogurt and berries.


MOIST HOMEMADE CHOCOLATE CUPCAKES

INGREDIENTS:
CHOCOLATE CUPCAKES
  • 1 cup (130g) all purpose flour
  • 1 cups (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water

CHOCOLATE FROSTING
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 3 tbsp (22g) Hershey’s dark cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 4-5 tbsp (60-75ml) heavy whipping cream

DIRECTIONS:
  1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
  2. Add the dry ingredients to a large bowl and whisk together. Set aside.
  3. Visit MOIST HOMEMADE CHOCOLATE CUPCAKES @ lifeloveandsugar.com for the complete recipes

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