Ingredients and Weight:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup semisweet chocolate chips
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, vanilla extract, and eggs.
- Add wet ingredients to dry ingredients and whisk until just combined. Do not overmix.
- Fold in chocolate chips.
- Fill prepared cupcake liners about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting.
Nutritional Information:
- Calories: 200 per cupcake
- Carbohydrates: 25g
- Protein: 4g
- Fat: 10g
Dish Characteristics:
- Small and bite-sized
- Moist and fluffy
- Rich chocolate flavor
- Topped with festive Halloween-themed frosting (optional)
User Comments:
- "These cupcakes were the perfect Halloween treat! They were easy to make and the kids loved them." - Sarah
- "The chocolate flavor was amazing and the frosting was the perfect finishing touch." - Emily
- "I love that these cupcakes are small, so I don't feel guilty eating more than one." - John
Special Precautions and Tips:
- Do not overmix the batter, as this can result in tough cupcakes.
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or white vinegar added.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
