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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| dutch cocoa: 1/2 cup (unsweetened//sifted) |
| baking soda: 3/4 tsp |
| salt: 1/4 tsp |
| granulated sugar: 1 cup |
| vegetable oil: 1/3 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| buttermilk: 3/4 cup |
| semisweet chocolate chips (chips): 1/2 cup |
Best Chocolate Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 F.
- Line Muffin pan with paper liners.
- In a small bowl, mix together flour, cocoa, baking soda, and salt.
- In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.
- Alternate adding flour mixture and buttermilk, starting with flour. Making three additions of flour mixture and two additions of buttermilk. (Flour, Buttermilk, Flour, Buttermilk, Flour) beating until batter is smooth.
- Stir in chocolate chips.
- Scoop batter into prepared pan.
- Bake for 22-27 minutes or until top of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes, then remove from pan and let cool completely on rack.
- Frost when completely cooled.