Super Moist
Chocolate Cupcake
Recipe 

Simple everyday ingredients chocolate cupcakes 
will be your new favorite.

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3/4 cup (95g) flour spoon & leveled

1/2 cup (45g) natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt & 2 large eggs

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable or coconut oil

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk

For topping Chocolate Buttercream

Ingredients

Combine Ingredients

You need 2 bowls, 1 whisk, and 1 spatula. The 
base of these chocolate cupcakes & what is 
responsible for the super-moist texture is oil. 
We’re not creaming butter here, so there is no 
need to break out the mixer.

Mix thick Ingredients

You need 2 bowls, 1 whisk, and 1 spatula. The 
base of these chocolate cupcakes & what is 
responsible for the super-moist texture is oil. 
We’re not creaming butter here, so there is no need to break out the mixer.

" Everything is just a piece 
of cake it's either as easy 
as eating it or as difficult 
as making it."

- Veekay

Fill the cupcake liners 
only halfway full

Pour or spoon the batter into the liners. Fill 
only halfway (this is imperative! only halfway!) 
to avoid spilling over the sides or sinking.

Bake for 
18-21 minutes

Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Dose of chocolate 
buttercream sprinkles

Keeping things monotone though highly
indulgent with chocolate buttercream and a friendly dose of chocolate sprinkles.

" Everything is just a piece 
of cake it's either as easy 
as eating it or as difficult 
as making it."

- Veekay

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