Chocolate Cupcakes! This weekend I wanted to make a cake that is moist and light. I have this recipe for cupcakes that does exactly this. Turns out it’s a bad idea, once the cake came out of the oven it was so soft that it didn’t hold up well during the cake layering process. Cake edges were bulging out like a muffin top.
So if you are looking for a moist chocolate cake recipe YOUR HAVE BEEN WARNED, DO NOT USE THIS RECIPE.

However, do use this recipe for cupcakes if you like moist cupcakes.
Also, I love this recipe because I didn’t need a mixer…YAY.

Preheat oven to 350ºF with the conventional setting on. This will allow the cupcakes to cook evenly at the same time, and no need to rotate your muffin tins.

⦁ 1 cup all-purpose and 1 cup of cake flour play with the ratio of type of flour it does give you different cake texture
⦁ 1 1/2 cups of sugar (We, Asians do not like our desserts overly sweet, just a tad)
⦁ 1/2 cup of cocoa powder
⦁ 2 tsp of baking soda
⦁ 1 tsp of baking powder
⦁ 1/2 tsp of salt
Whisk all these ingredients together in a large bowl. Then start adding the next set of ingredients.
⦁ 2 large eggs
⦁ 1 cup buttermilk
⦁ 1 cup vegetable oil
⦁ 1 tsp vanilla extract
Whisk until it’s a smooth batter.
⦁ 1 cup of hot water (this can be substituted with hot coffee)

Whisk again until its thin chocolate batter.
Pour the batter into 2 muffin tins. This should give you 2 dozen cupcakes.
Put into the preheated oven for 18 mins. Just use a toothpick to check 3-5 min before the timer goes off. This will ensure you don’t overcook these babies.

Then once it’s cooled down just use whatever frosting you like. I usually do vanilla frosting I like the whole color contrast between the dark and light.