Ingredients for Super Moist Chocolate Cupcakes
- 2 cups all-purpose flour
- Wheat Bran
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup water
- 2 tablespoons white vinegar
- 3 chocolate buttons
- ½ cup sliced almonds
- 1 ½ teaspoons baking powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Super Moist Chocolate Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Super Moist Chocolate Cupcakes
- Preheat your oven to 150°C (300°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Add 1 cup vegetable oil, 4 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- In a separate bowl, whisk together 1 cup buttermilk, 1 cup water, and 2 tablespoons white vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fill each cupcake liner about ¾ full.
- Press 3 chocolate buttons into the top of each cupcake, ensuring they are mostly submerged in the batter.
- Sprinkle evenly with ½ cup sliced almonds.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
34g
Fat
7g
Carbs
6g
