Buttermilk and olive oil add a pleasant subtle tang and a slight crisp to the exterior of these moist chocolate cupcakes.
I think there should be a rule about chocolate cupcakes…..they absolutely without a shadow of a doubt must be moist. There I said it. I recently discovered that some people have some weird freak out about the word moist like its some kind of disgusting word. What else do you want me to say about this cake then? Is it wet? Or tender? No it must be moist there is no way around the word. Delightfully springy and moist without a hint of crumbly or dry cake to be seen.
These cupcakes are also I suppose, what you would call tender and not just moist. Have you ever had a pudding chocolate cake? Moist up the wazoo but they are also almost wet and kind of crumbly in an i-took-a-bite-and-half-of-my-cupcake-is-now-down-my-shirt kind of way.
Well fear not your shirt and your dignity will stay intact with these cupcakes. They are moist but have the perfect springiness to them so they actually you know…..stay together. Always a benefit in the cupcake eating department.
These make the perfect base for my S’more cupcakes from Phin’s camping birthday party and as such I highly recommend covering them in chocolate ganache (then again what don’t I recommend that for?). Topping said ganache with toasted coconut or nuts is totally fine at our house too. But if you are a die hard frosting fan you can totally smother them in buttercream or whipped cream frosting to your hearts content and I won’t judge.
Oh and also….have any lactose intolerant friends? This converts perfectly with coconut milk and a coconut cream ganache. They will love you forever and will most likely forgive you when you tell them about how awesomely moist they are 😉
- 2 cups spelt flour
- 1¼ cups sugar (I used turdinado)
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoon salt
- 1 cup olive oil
- 1¾ cup buttermilk (coconut milk can be substituted for dairy free option)
- 3 eggs
- 1 teaspoon vanilla
- Mix dry ingredients together. Add wet ingredients and still gently until combined.
- Fill lined cupcake pan with batter, filling each cup a bit less than ¾ of the way full.
- Bake 20 minutes at 350.
- Cool completely and frost as desired.