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
Units
Scale
- 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
