Moist Chocolate Cupcakes

Rating: 3 stars

These 5-ingredient basic chocolate cupcakes are super easy to make and perfect for chocolate lovers.  To make the Chocolate-Mint Cupcakes pictured here, top with Chocolate Buttercream frosting and sprinkle with chopped crème de menthe mints for a pretty presentation and fantastic flavor.

Recipe by Southern Living

Gallery

Beth Dreiling; Styling: Buffy Hargett

Recipe Summary

prep:
10 mins
bake:
25 mins
cool:
1 hr 10 mins
total:
1 hr 45 mins
Yield:
Makes 2 dozen
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Ingredients

Directions

  • Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.

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  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

  • Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes evenly with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired. Note: For testing purposes only, we used Andes Creme de Menthe Thins.

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