Super Moist Chocolate Cupcakes Recipe

Name: Super Moist Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/2 cup wheat bran; 1/2 cup sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1/3 cup cocoa powder; 1/2 cup vegetable oil; 1 cup water; 1 teaspoon vinegar; 36 dark chocolate, buttons; 4 tablespoons sliced almonds

Servings: persons

1 cup flour
1/2 cup wheat bran
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar
36 dark chocolate, buttons
4 tablespoons sliced almonds

1
Add all dry ingredients together in a large bowl (omitting the almond flakes and choc buttons).
2
Add the oil and start beating.
3
Add the vinegar and water to the mixture.
4
When well mixed, spoon out into 12 cupcake moulds.
5
Press 3 choc buttons into each cupcake, ensuring that the buttons are covered.
6
Sprinkle the almonds eavenly on top of the cupcakes.
7
Bake in a 150C degree oven for 20 minutes or longer depending on your oven. They are ready when a wooden skewer comes out clean.
8
Turn out cupcakes so that they cool and eat while warm or cold.

5488

kcal

Calories

318

Fat

595

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 1/2 cup wheat bran, 1/2 cup sugar, 1 teaspoon baking soda, and more.

Yes, Super Moist Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Super Moist Chocolate Cupcakes

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