SUPER MOIST CHOCOLATE CUPCAKES
SUPER MOIST CHOCOLATE CUPCAKES - ¾ cup (95 g) all-purpose flour (spoon and leveled) - ½ cup (42 g) unsweetened natural cocoa powder - ¾ teaspoon baking powder
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Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Spoon
- Toothpick
- Cooling rack
- Piping bag
- Wilton 1m piping tip
- Offset spatula
- Airtight container
- Refrigerator
- Freezer
Ingredients
- ¾ cup (95 g) all-purpose flour (spoon and leveled)
- ½ cup (42 g) unsweetened natural cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, at room temperature*
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ⅓ cup (80 ml) vegetable or canola oil, or melted coconut oil
- 2 teaspoons pure vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature*
- chocolate buttercream or any of these frostings of your choice
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