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Homemade Moist Chocolate Cupcakes

Indulge in these decadent Homemade Moist Chocolate Cupcakes that burst with rich chocolate flavor and a soft, airy texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup room temperature water Can substitute with buttermilk for a richer taste
  • 0.33 cups vegetable oil Or coconut oil for a hint of coconut flavor
  • 1 tbsp vanilla extract
  • 1 tsp vinegar White or apple cider vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined.
  3. In another bowl, mix together the water, vegetable oil, vanilla extract, and vinegar.
  4. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
  5. Line a cupcake tray with cupcake liners.
  6. Fill each liner about 2/3 full with batter.
  7. Place the tray in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  9. Once cooled, frost with your favorite toppings or dust with powdered sugar.

Notes

For a different flavor profile, consider replacing water with buttermilk or using coconut oil instead of vegetable oil. Every oven is different; monitor your cupcakes while baking, and avoid overmixing to ensure a soft and fluffy texture. If a denser cupcake is preferred, allow the batter to rest in the fridge for 30 minutes before baking.