Description
These Homemade Moist Chocolate Cupcakes feature a tender, chocolate-rich crumb topped with creamy chocolate buttercream made with melted semi-sweet chocolate and cocoa powder.
Ingredients
Scale
Chocolate Cupcakes
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tablespoons (43g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup (120ml) milk or buttermilk
- ½ cup (120ml) vegetable oil
- ¾ teaspoon vanilla extract
- ½ cup (120ml) hot water
Chocolate Buttercream
- 1 ¼ cups (280g) unsalted butter, room temperature
- 12 ounces semi-sweet chocolate chips, melted
- 3 tablespoons (22g) unsweetened cocoa powder
- 5 cups (575g) powdered sugar
- Pinch of salt
- 2–4 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, milk or buttermilk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix gently until mostly combined.
- Add the hot water and mix until the batter is smooth. The batter will be relatively thin.
- Divide the batter evenly among the prepared cupcake liners.
- Bake at 350°F (175°C) until the cupcakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cupcakes cool briefly in the pan, then transfer them to a wire rack and cool completely.
- Melt the semi-sweet chocolate chips gently in a microwave-safe bowl or double boiler. Stir until smooth and allow the chocolate to cool until it is no longer hot but remains fluid.
- Beat the room-temperature butter until smooth and creamy.
- Add the cooled melted chocolate and cocoa powder and beat until evenly incorporated.
- Gradually add the powdered sugar, mixing between additions. Add the pinch of salt.
- Add 2 tablespoons of heavy cream and beat until smooth. Add additional heavy cream gradually, up to 4 tablespoons total, until the desired frosting consistency is reached.
- Once the cupcakes are completely cool, spread or pipe the chocolate buttercream over the cupcakes.
Notes
- Use either milk or buttermilk in the cupcake batter. Buttermilk adds a subtle tang and can contribute to a tender texture.
- The batter will be thin after the hot water is added. Do not add extra flour to thicken it.
- Allow the melted chocolate to cool before adding it to the butter, and frost the cupcakes only after they have cooled completely.
- Begin the buttercream with 2 tablespoons of heavy cream and add more only as needed for the desired consistency.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 600 calories
Keywords: moist chocolate cupcakes, homemade chocolate cupcakes, chocolate cupcakes recipe, moist chocolate cupcake recipe