This moist chocolate cupcake recipe is the bomb. It is easy to make, and the end product has a rich chocolate flavor and airy texture. I use it for making my chocolate layer cakes as well. It stays moist for days and even longer if you store it in the refrigerator.
I have found that while there are many brands of cocoa powder available, there are certain ones that are far superior in flavor such as Valrhona, Cacao Barry and Scharffenberger. These brands can be found at specialty food stores.
Moist Chocolate Cupcakes
- Preheat the oven to 375 degrees. Line a cupcake pan with 12 paper liners.
- Sift the cake flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 1 minute. Add the eggs one at a time, scraping well after each addition. With the mixer on low speed, add the milk and flour mixture alternately, beginning with the milk and ending with the flour. Scrape the bowl well to make sure all the ingredients are incorporated.
- Scoop the batter into the cupcake liners, filling them just below the rim. (I use a 2-ounce ice cream scoop.) Bake in the center of the oven for 14 to 15 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.