Chocolate cupcakes
Yield:
10 cupcakes
Prep Time:
8 minutes
Cook Time:
19 minutes
Total Time:
27 minutes
A rich, chocolatey classic great for snacking on.
Ingredients
Dry ingredients
- 1/4 cup + 2 Tbsp. (47g) all-purpose flour
- 2 Tbsp. (20.5g) cocoa powder
- 1/2 tsp. espresso powder
- 3/8 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Wet ingredients
- 1 egg, room temperature
- 1/4 cup (50g) white sugar
- 1/4 cup (50g) brown sugar
- 2 1/2 Tbsp. (40ml) avocado oil
- 1 tsp. vanilla
- 1/4 cup (60ml) buttermilk
Instructions
- Whisk wet ingredients together in a bowl. Sift in dry ingredients and stir until smooth.
- Fill cupcake liners halfway full. Bake at 350°F for 19 minutes, until centers are no longer wet but still have some give. Set aside on a wire rack to cool.
Notes
Hostess version:
- Once baked and cooled, cut cores out.
- Fill with marshmallow crème and put top back on.
- Top with chocolate ganache.
- Pipe a design on top with leftover marshmallow crème (optional).
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