MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET
I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.
Provided by LaTigress
Categories Dessert
Time 25m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Laura Shade
[email protected]I made these cupcakes for my daughter's birthday and they were a huge success! She and her friends loved them.
Eazi Josh
[email protected]These cupcakes are so moist and fluffy! I love the chocolate flavor.
Janet Nsiah
[email protected]I've made these cupcakes several times now and they always turn out great. They're my go-to recipe for chocolate cupcakes.
Connie Aston
[email protected]The cupcakes were a hit at my party! Everyone loved them.
ashraful molla
[email protected]Easy to follow recipe and the cupcakes turned out great! I used a muffin pan instead of a cupcake pan and they still came out perfect.
Sopon Islam
[email protected]These cupcakes were ridiculously good! I've tried so many chocolate cupcake recipes and this one is by far the best. They were moist, fluffy, and had the perfect amount of chocolate flavor. I will definitely be making these again.