These Super Moist Chocolate Cupcakes are irresistibly soft, rich, and deeply chocolatey — the kind that makes everyone ask for seconds!

Scale

95 g (¾ cup) all-purpose flour

42 g (⅓ cup) unsweetened cocoa powder

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 large eggs

100 g (½ cup) granulated sugar

80 ml (⅓ cup) vegetable or canola oil

2 tsp pure vanilla extract

120 ml (½ cup) buttermilk

1 cup melted chocolate fudge

1–2 cups powdered sugar

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Whisk together dry ingredients.

3. Mix eggs, sugar, oil, and vanilla.

4. Add buttermilk and stir gently.

5. Combine wet and dry mixtures.

6. Pour batter into liners and bake for 18–20 minutes.

7. Cool completely and frost.

Add espresso powder for richer flavor.

Use coconut oil for a nutty twist.

Top with chocolate shavings for presentation.