Wet Chocolate Cake Cupcakes
Indulge in the irresistible decadence of Wet Chocolate Cake Cupcakes—rich, moist, and bursting with bold cocoa flavor. These delightful treats combine the fluffiness of cake with the charm of individually portioned cupcakes, making them the ultimate go-to for parties, bake sales, or a special weeknight dessert. Crafted with classic pantry staples like all-purpose flour, unsweetened cocoa powder, and buttermilk, these cupcakes feature a velvety batter enhanced by warm water for extra moisture. Semi-sweet chocolate chips are folded in for pockets of gooey chocolate bliss in every bite. Baked to perfection in just 20 minutes, their tender, melt-in-your-mouth texture makes them ideal for serving plain or topped with your favorite frosting for a picture-perfect finishing touch. Perfect for chocolate lovers seeking quick, homemade indulgence!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups warm water
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, buttermilk, warm water, vegetable oil, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
Divide the batter evenly between the prepared cupcake liners, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve as is or top with your favorite frosting for an extra decadent treat.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 420 mg | 18% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 33.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 171 mg | 4% | |
*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.
