This is a fool-proof very easy recipe perfect for cupcake kids! Tessy loves it and I often make a batch of these cupcakes and bring them to her school for her class to devour at recreation time!
Tessy calls them: Super-moist Super-easy Super-chocolatey cupcakes
oven 350 degrees F (180 degrees C) – always preheat the oven so it is nice and hot when you are ready to put your cupcakes in!
line your cupcake pan with cupcake liners – the cutie the better says Tessy!
get out your electric mixer! Mix 1 1/2 cups (187.5 grams) flour, 1 1/2 cups (337.5 grams) sugar, 3/4 cup (85 grams) unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder (if in Italy you can use a packet of lievito) , 3/4 teaspoon salt all together; mix at medium speed until well blended
then in a separate bowl put 2 large eggs, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, 3/4 cup (177 ml) warm water, 3/4 cup (177 ml) buttermilk all together; mix at medium speed until well blended
then add the dry mixture to the liquid mixture; mix at medium speed until well blended
Now you are ready to scoop batter into cupcake liners
Crisira the Cupcake Fairy taught me and Tessy a great secret not to make a mess and to make even scoops: use an ice cream scooper!
Fill the liners up only about two-thirds full otherwise when they rise in the oven, they will become a big deformed mess!
Put the cupcake pan in the oven for about 20 minutes BUT remember to keep your eyes on the cupcakes because you have to know your oven; sometimes 15 minutes is enough time, so after about 15 minutes go take a peak and see if they are ready. When the cupcakes have risen – you can touch the top of them and they spring back, and you can put a toothpick in them and the toothpick comes out clean, they are ready! Do not overbake! you will bake all the moistness out of the cupcakes!
Take cupcake pan out of the oven, let cool off completely, then frost however you prefer!
And now for the best (and easiest) part: EAT THEM!