Easy Moist Chocolate Cupcakes
This chocolate cupcake recipe makes moist, rich, chocolaty cupcakes from scratch with simple baking ingredients. Frost with chocolate buttercream for the perfect party treat!
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
- Spoon flour into a measuring cup and level off with a knife. Sift flour, cocoa, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; mix only until no streaks of flour remain.
- Spoon batter into the prepared muffin cups, filling each 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely before serving or frosting.
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