Scratch-made chocolate cupcakes that are moist, deeply chocolaty, and so easy to make! These cupcakes have a slightly domed top and a fluffy texture, but are sturdy enough to stand up to your favorite buttercream.
*If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Try topping these cupcakes with one of my favorite frosting recipes:
Click here for the layer cake version of this cupcake recipe: Simply Perfect Chocolate Cake.
Click here for the vanilla version of this cupcake recipe: Simply Perfect Vanilla Cupcakes.
Click here for the vanilla layer cake recipe: Perfect Vanilla Cake Recipe.