Introduction

These homemade moist chocolate cupcakes are rich, tender, and perfect for any chocolate lover. With a luscious chocolate buttercream frosting, they make a delightful treat for birthdays, parties, or just because. Easy to make and incredibly satisfying, they’ll quickly become a favorite in your baking repertoire.

The image shows a close-up of several chocolate cupcakes arranged on a white plate with a white marbled texture surface beneath it. Each cupcake has two main layers: the bottom layer is a dark, rich, and moist chocolate cake with a rough textured surface, and the top layer is a smooth, thick swirl of light brown chocolate frosting with soft peaks and a creamy appearance. The frosting is decorated with small, elongated dark chocolate sprinkles scattered across the top. One cupcake in the front has its paper wrapper partially peeled down, exposing the cake's crumb texture. In the background, more cupcakes of the same style blur softly, making the front cupcake the clear focus of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) milk or buttermilk*
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla extract
1/2 cup (120ml) hot water*
1 1/4 cups (280g) unsalted butter, room temperature
12 oz semi-sweet chocolate chips, melted
3 tbsp (22g) unsweetened cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
2-4 tbsp heavy cream

Instructions

Step 1: Preheat your oven to 300°F (148°C) and line a cupcake pan with paper liners.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, combine the egg, milk (or buttermilk), vegetable oil, and vanilla extract. Whisk until smooth.
Step 4: Add the wet mixture to the dry ingredients and stir until just combined.
Step 5: Pour in the hot water and mix until fully incorporated. The batter will be thin.
Step 6: Fill each cupcake liner about halfway with batter. Bake for 18–23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Let the cupcakes cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Step 8: For the frosting, beat the softened butter in a large bowl until creamy and smooth.
Step 9: Add the melted chocolate and blend until combined and silky.
Step 10: Stir in the cocoa powder until smooth.
Step 11: Add half of the powdered sugar and 2 tablespoons of heavy cream. Beat until smooth and creamy.
Step 12: Add the remaining powdered sugar and a pinch of salt. Mix well.
Step 13: Adjust the frosting consistency with the remaining heavy cream, adding a little at a time until spreadable.
Step 14: Pipe or frost the cooled cupcakes as desired and enjoy.

Tips & Variations

Use buttermilk instead of milk for a tangier flavor and extra moistness.
Try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
For a different twist, top cupcakes with fresh berries or a sprinkle of sea salt.
If you prefer, substitute vegetable oil with melted coconut oil for a subtle coconut note.

Storage

Store cupcakes at room temperature in an airtight container for up to 24 hours. After that, refrigerate to keep the frosting fresh. Before serving, bring cupcakes back to room temperature for the best texture and flavor. They are best enjoyed within 4-5 days.

How to Serve

A group of chocolate cupcakes is displayed on a white cake stand with a wooden base, placed on a light cloth with small brown dots on a white marbled texture. Each cupcake has a dark brown, moist chocolate base in a ridged wrapper, topped with one thick, swirled layer of creamy chocolate frosting sprinkled with small dark chocolate pieces. In the blurred background, a small clear bowl filled with dark crumbs is visible. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

It’s best to bake the cupcakes right after mixing to ensure they are light and fluffy. However, you can prepare the batter and refrigerate it for up to 12 hours; just give it a gentle stir before baking.

How do I avoid dry cupcakes?

Measure ingredients accurately and avoid overbaking. The cupcake batter is thin, which helps keep the cupcakes moist. Check for doneness with a toothpick and remove them from the oven as soon as a few moist crumbs remain.