Have you ever been hit with a severe craving for cupcakes and really do not have the energy to whip up a whole batch? Well, I’ve been there more times than I can count honestly. And that’s where this incredible recipe comes in.
This is easily the most foolproof, fail-safe recipe for the LAZIEST and MOISTEST chocolate cupcakes ever. Seriously, you cannot go wrong with this recipe and it takes all of 5 minutes to whip up.
I’ve played around and experimented with cupcake recipes for quite a while and every time I would end up with different results.
Sunken cupcakes, rock hard cupcakes, chewy ones, dry ones, you name it and I have made them. The inspiration behind these cupcakes came from being locked up in quarantine for 2 weeks. I was craving all things chocolate and I was consumed with the utmost need for baking, but I had zero energy to actually go for it. That’s when I stumbled into the kitchen and quite literally threw all of my ingredients in one bowl and mixed it all in.
Honestly, I was very skeptical about the recipe until I pulled the cupcakes out of the oven and oh. my. god. were they heavenly! The only reason I managed to save this recipe was because I filmed the process (despite feeling like the recipe would turn out to be a complete failure). And so, the laziest moistest most decadent chocolate cupcake recipe was birthed!
I used both oil and butter in this recipe. The magical combination of these two, in the right ratio, yields the best crumb and moistness. I explained the use of oil vs. butter in this post and how you can make the most of both ingredients for the perfect cakes and bakes.
OPTIONAL: Decorate your lazy cupcakes with this simple no whip chocolate fudge buttercream.
The LAZIEST MOISTEST Chocolate Cupcakes
12-15
cupcakes5
minutes25
minutesKeep your device screen on
Ingredients
2 eggs
1 cup sugar
1/3 cup neutral oil
1/4 cup butter
1 1/2 cup flour
1/3 cup cocoa powder
40g dark chocolate (melted in the microwave for 40-50 seconds with 1/2 cup milk)
1 tsp baking powder
pinch of salt
Directions
- Preheat the oven at 180° C.
- Put all of your ingredients in one bowl and mix together well.
- Scoop the batter into cupcake liners, making sure to fill them two-thirds of the way.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
