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Homemade Moist Chocolate Cupcakes Recipe

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★★★★★

4.6 from 91 reviews

These homemade moist chocolate cupcakes boast a rich, tender crumb and are topped with a luscious, silky chocolate buttercream frosting. Perfectly balanced between sweet and chocolaty, they make an ideal treat for celebrations or any time you crave a decadent dessert.

Ingredients

Scale

Cupcakes

  • 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*

Buttercream Frosting

  • 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

  1. Preheat and prepare: Preheat your oven to 300°F (148°C) and line a cupcake pan with liners to prevent sticking and ease cleanup.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
  3. Combine wet ingredients: In a separate medium-sized bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until fully incorporated.
  4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and mix until smooth and well blended.
  5. Add hot water: Slowly add the hot water to the batter, stirring continuously until the batter is well combined and thin.
  6. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about halfway to allow room for rising.
  7. Bake cupcakes: Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Cool cupcakes: Remove cupcakes from oven and let them cool in the pan for about 2 minutes, then transfer them to a wire rack to cool completely.
  9. Prepare buttercream frosting – beat butter: In a large mixer bowl, beat the room-temperature butter until it becomes smooth and creamy.
  10. Add melted chocolate: Pour in the melted semi-sweet chocolate chips and mix until the frosting is smooth and well combined.
  11. Add cocoa powder: Incorporate the unsweetened cocoa powder into the frosting mixture, ensuring uniform color and texture.
  12. Add powdered sugar and cream (first half): Gradually add half of the powdered sugar along with 2 tablespoons of heavy cream, mixing continuously until smooth.
  13. Add remaining powdered sugar and salt: Mix in the rest of the powdered sugar and a pinch of salt, continuing to beat until fluffy and creamy.
  14. Adjust consistency: Add any remaining heavy cream, one tablespoon at a time, to achieve the desired frosting consistency suitable for piping.
  15. Frost the cupcakes: Using a piping bag fitted with Ateco tip 847, pipe the chocolate buttercream onto the cooled cupcakes in decorative swirls.
  16. Storage and serving: Store cupcakes at room temperature for up to 24 hours then refrigerate for longer storage. Serve cupcakes at room temperature for the best flavor. Consume within 4-5 days for optimal freshness.

Notes

  • Milk can be substituted with buttermilk for a tangier flavor and more tender crumb.
  • Hot water thins the batter, helping create a moist texture in the cupcakes.
  • Ensure butter is at room temperature for a smooth frosting.
  • Use a piping tip like Ateco 847 for professional-looking frosting swirls.
  • Cupcakes are best enjoyed at room temperature to fully appreciate their texture and flavor.
  • Store leftovers covered to retain moisture.

Keywords: chocolate cupcakes, homemade cupcakes, moist chocolate cupcakes, chocolate buttercream frosting, easy cupcake recipe

Find it online: https://tastewithamy.com/homemade-moist-chocolate-cupcakes-recipe/