Simply Perfect Chocolate Cupcakes




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Scratch-made chocolate cupcakes that are moist, deeply chocolatey, and so easy to make!  These cupcakes have a slightly domed top and a fluffy texture, but are sturdy enough to stand up to your favorite buttercream.
INGREDIENTS
  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup Greek yogurt (sour cream or buttermilk* may be substituted)
  • 2 teaspoons vanilla extract

INSTRUCTIONS
  1. Preheat the oven to 350 degrees F.
  2. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
  3. Mix in the butter on low speed, until the mixture resembles moist crumbs.
  4. Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined. Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
  5. Fill lined cupcake wells just over half full (approx. 1/4 cup of batter).
  6. Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
  7. Cool completely before frosting.
  8. by Allie {Baking A Moment}
RECIPE NOTES
*If you don’t have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk.  Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
These cupcakes are fabulous topped with Chocolate Swiss Meringue Buttercream or Vanilla Swiss Meringue Buttercream!

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