Cupcake Recipe
Ah, cupcakes! Those miniature masterpieces of the baking world, capable of turning frowns upside down and igniting sugar rushes with every fluffy bite. But their story is more than just frosting swirls and sprinkles – it's a saga of sweet evolution, boundless creativity, and the undeniable joy of sharing a delicious morsel.
Ingredients
- 1 3/4 cups 225g all-purpose flour
- 1/2 cup 41g unsweetened natural cocoa powder
- 1 teaspoon espresso powder or instant espresso optional
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup 200g sugar (divided equally between granulated and light brown)
- 1/3 cup 80ml vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup 120ml buttermilk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt.
- In a large bowl, whisk together eggs, sugars, oil, and vanilla extract until well combined.
- Alternately add the dry ingredients to the wet ingredients, mixing until just combined. Stir in buttermilk until fully incorporated.
- Divide batter evenly among muffin liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Frost and decorate cupcakes as desired.
Notes
- For extra moist cupcakes, use melted coconut oil instead of vegetable oil.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to the 1/2 cup mark. Let it sit for 5 minutes before using.
- Store cupcakes at room temperature for up to 3 days or in the refrigerator for up to 5 days.