Ultra Moist Starbucks Chocolate Cake or Cupcakes
Indulge in the decadence of this Ultra Moist Starbucks Chocolate Cake or Cupcakes recipe, a rich and velvety dessert that’s perfect for chocolate lovers. Crafted with high-quality Dutch-processed cocoa powder and a splash of buttermilk for unparalleled moistness, this recipe delivers a bakery-quality treat that melts in your mouth. Whether you’re baking a show-stopping cake or playful cupcakes, the luscious batter – enhanced with boiling water for a tender crumb – guarantees a fudgy, dreamy result every time. Optional semi-sweet chocolate chips add an irresistible burst of flavor to the cupcakes, making them an instant favorite. Quick to prepare in just 20 minutes and completely customizable with your choice of frosting, this irresistible recipe will become your go-to for celebrations or indulgent comfort bites. Perfect for keywords: ultra moist chocolate cake, Starbucks copycat recipe, homemade chocolate cupcakes.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder (high-quality, Dutch-processed preferred)
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Large eggs
- 1 cup Buttermilk
- 0.5 cups Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 cup Boiling water
- 0.5 cups Semi-sweet chocolate chips (optional for cupcakes)
Instructions
Preheat your oven to 350°F (175°C). If making cupcakes, line a muffin tin with cupcake liners. For a cake, grease and flour two 9-inch round cake pans or a 9×13 inch pan.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until evenly combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer on medium speed, mix until smooth and well blended, about 2 minutes.
Reduce the mixer speed to low and carefully pour in the boiling water. The batter will become thin – this is normal. Continue mixing until the batter is fully combined and smooth.
If making cupcakes, fold in the semi-sweet chocolate chips for an extra touch of richness.
Pour the batter evenly into the prepared pans or muffin tins. Use a measuring cup or ladle to ensure even distribution for cupcakes.
Bake in the preheated oven for 30-35 minutes for cakes, or 18-22 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the pans cool on a wire rack for 10 minutes. Carefully transfer the cakes or cupcakes to the rack to cool completely.
Frost with your favorite chocolate ganache, buttercream, or a dusting of powdered sugar, and enjoy!
Nutrition Facts
Calories |
4493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 752.1 g | 273% | |
| Dietary Fiber | 78.0 g | 279% | |
| Total Sugars | 464.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 659 mg | 51% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3731 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
