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Easy Cloud Soft Chocolate Cupcakes with Buttermilk and Cocoa
Cloud Soft Chocolate Cupcakes are fluffy, rich, and easy to make with simple pantry ingredients. Perfect for quick baking days when you want soft chocolate cupcakes for your family.
Why You Will Love and Enjoy These Cloud Soft Chocolate Cupcakes
- Super soft texture thanks to buttermilk and oil
- Comes together quickly with pantry staples
- Easy to dress up with frosting or keep simple
These Chocolate Cupcakes are simple to mix and come out soft every time. A great go-to when you want something chocolatey without overthinking it
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Cloud Soft Chocolate Cupcakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These chocolate cupcakes come together fast and bake up soft, tender, and just a little indulgent. I make them when I want something chocolatey without fuss, and they never last long.
Ingredients
- 3 eggs
- 125 ml oil
- 125 ml buttermilk
- 250 ml sugar
- 250 ml Self-Raising flour
- 7.5 ml baking powder
- 30 ml cocoa
Optional
- Chocolate frosting, as needed
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a deep cupcake pan or line it with sturdy cupcake liners.
- If your pan tends to stick, go ahead and brush it with a cake release mixture so nothing tears later.
- In a mixing bowl, beat the 3 eggs, 125 ml oil, 125 ml buttermilk, and 250 ml sugar using an electric mixer until smooth and slightly thickened.
- In a separate bowl, sift together the 250 ml Self-Rising flour, 7.5 ml baking powder, and 30 ml cocoa.
- Add the dry ingredients to the wet mixture.
- Using a whisk, gently mix until everything is just combined and smooth.
- Scrape the bottom of the bowl so there are no hidden dry pockets. The batter will be slightly runny; that’s normal.
- Pour the batter into your prepared cupcake pan, filling each cavity about 2/3 full. These rise nicely, so give them space.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean or with just a few soft crumbs.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a rack to cool completely before frosting.
- If you’re using a deep cupcake pan, you can slice each cupcake in half once cooled, spread chocolate frosting in the centre, then frost the top.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
These cupcakes come together faster than you think, and the texture on these is what keeps you coming back
Cloud Soft Chocolate Cupcakes offer a tender texture with just the right amount of chocolate flavour. They come together quickly with everyday ingredients, making them an easy choice when a homemade treat is needed.
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Can. Use Dutch processed cocoa powder , thanks 🙂
Hi Debbie, most definitely, you can use Dutch processed cocoa powder if you prefer that. I prefer to use that when I can find it.
This is a nice recipe!! It reminds me my own: https://thehappiestpixel.wordpress.com/2015/12/24/christmas-tree-chocolate-cupcakes/
Love, thp
Will go and check yours immediately. Thanks for sharing.