Print

Homemade Moist Chocolate Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

These Homemade Moist Chocolate Cupcakes are rich, tender, and topped with a luscious semi-sweet chocolate buttercream frosting. Perfectly balanced with cocoa and a hint of vanilla, these cupcakes bake up moist and fluffy every time, making them an ideal treat for parties, celebrations, or just a decadent everyday 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

Chocolate 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 the Oven: Set your oven to 300°F (148°C) and line a cupcake pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk them together to evenly distribute the ingredients.
  3. Combine Wet Ingredients: In another medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until well blended.
  4. Combine Wet and Dry: Add the wet mixture to the dry ingredients and mix until just combined to avoid overmixing.
  5. Add Hot Water: Gradually pour in the hot water and stir until the batter is smooth and thin; this step ensures a moist cupcake texture.
  6. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about halfway for proper rising.
  7. Bake: Bake in the preheated oven for 18-23 minutes or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
  8. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
  9. Make Buttercream Frosting: Using a mixer, beat the softened butter until smooth and creamy.
  10. Incorporate Melted Chocolate: Add the melted semi-sweet chocolate chips to the butter and blend until smooth and combined.
  11. Add Cocoa Powder: Mix in the unsweetened cocoa powder until well incorporated and smooth.
  12. Add Powdered Sugar and Cream (First Half): Add about half of the powdered sugar along with 2 tablespoons of heavy cream. Mix thoroughly until smooth.
  13. Add Remaining Powdered Sugar and Salt: Add the rest of the powdered sugar and a pinch of salt, continuing to beat until the frosting is smooth and fluffy.
  14. Adjust Frosting Consistency: Add remaining heavy cream as needed to reach your desired frosting consistency.
  15. Frost the Cupcakes: Use a piping bag with Ateco tip 847 or your preferred method to frost the cooled cupcakes elegantly.
  16. Storage: Store the frosted cupcakes at room temperature for up to 24 hours, then refrigerate. Allow to come to room temperature before serving for the best flavor and texture. Consume within 4-5 days.

Notes

  • You can substitute buttermilk for regular milk to add extra tang and moisture to the cupcakes.
  • Filling cupcake liners halfway ensures cupcakes bake evenly and rise properly.
  • Hot water helps to bloom the cocoa powder and results in a more intense chocolate flavor.
  • Use room temperature butter for the frosting to avoid lumps and achieve a creamy texture.
  • Sift powdered sugar before adding to frosting to prevent clumps.
  • Leftover cupcakes can be frozen for up to 2 months; thaw at room temperature before frosting.
  • If you don’t have an Ateco tip 847, a large round or star tip will work well for frosting.

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

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