Homemade Moist Chocolate Cupcakes Recipe

Introduction

These homemade moist chocolate cupcakes are rich, tender, and topped with a silky chocolate buttercream frosting. Perfect for any occasion, they offer a deep chocolate flavor that chocolate lovers will adore.

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

1. Step 1: Preheat your oven to 300°F (148°C) and line a cupcake pan with liners.
2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a separate bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until well blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix thoroughly to combine.
5. Step 5: Add the hot water to the batter and stir until smooth. The batter will be thin.
6. Step 6: Fill each cupcake liner about halfway with batter.
7. Step 7: Bake for 18-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Step 8: Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: For the frosting, beat the room temperature butter in a large bowl until smooth and creamy.
10. Step 10: Add the melted chocolate and mix until fully incorporated and silky.
11. Step 11: Stir in the cocoa powder until smooth.
12. Step 12: Add half of the powdered sugar and 2 tablespoons of heavy cream, mixing until smooth.
13. Step 13: Add the remaining powdered sugar and a pinch of salt, mixing well.
14. Step 14: Adjust consistency by adding additional heavy cream, 1 tablespoon at a time, until you reach a spreadable texture.
15. Step 15: Pipe or spread the frosting onto cooled cupcakes as desired.

Tips & Variations

• Use buttermilk instead of milk for a tangier flavor and extra moist texture.
• For extra fluffy cupcakes, ensure ingredients are at room temperature before mixing.
• Add a pinch of espresso powder to the batter or frosting to enhance the chocolate flavor.
• Try topping cupcakes with fresh berries or chopped nuts for added texture.

Storage

Store the cupcakes at room temperature for up to 24 hours in an airtight container, then refrigerate to keep fresh longer. Before serving, allow refrigerated cupcakes to come to room temperature for the best taste and texture. They are best enjoyed within 4-5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of semi-sweet chocolate chips?

Yes, you can substitute with any good quality chocolate. Keep in mind that sweeter or darker chocolate will slightly change the frosting’s taste.

Why is my cupcake batter so thin?

The hot water added to the batter intentionally thins it out. This helps create moist cupcakes with a tender crumb, so this texture is normal and desirable.

Homemade Moist Chocolate Cupcakes Recipe

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★★★★★

4.6 from 124 reviews

These Homemade Moist Chocolate Cupcakes are rich, tender, and topped with a luscious chocolate buttercream frosting. Perfectly balanced with a hint of cocoa and a smooth, creamy texture, these cupcakes make an ideal treat for any chocolate lover’s celebration or everyday indulgence.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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 Oven and Prepare Pan: Preheat your oven to 300°F (148°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk or buttermilk, vegetable oil, and vanilla extract until smooth and combined.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients, mixing until fully incorporated and smooth.
5. Add Hot Water: Gradually stir in the hot water to the batter; it will become thin but this helps keep the cupcakes moist.
6. Fill Liners and Bake: Spoon the batter into cupcake liners, filling each about halfway. Bake for 18-23 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool Cupcakes: Remove the cupcakes from the oven and allow to cool in the pan for 2 minutes before transferring them to a cooling rack to cool completely.
8. Prepare Buttercream Frosting – Beat Butter: Using a mixer, beat the softened unsalted butter until smooth and creamy.
9. Add Melted Chocolate: Mix in the melted semi-sweet chocolate until fully combined and silky smooth.
10. Add Cocoa Powder: Incorporate the unsweetened cocoa powder, mixing thoroughly.
11. Incorporate Powdered Sugar and Cream (First Half): Add half of the powdered sugar and 2 tablespoons of heavy cream, beating until smooth.
12. Add Remaining Powdered Sugar and Salt: Mix in the rest of the powdered sugar along with a pinch of salt until the frosting is smooth and fluffy.
13. Adjust Frosting Consistency: Add remaining heavy cream (2 tbsp or more if needed) to achieve the desired spreadable and pipeable frosting consistency.
14. Decorate Cupcakes: Using a piping bag fitted with Ateco tip 847, pipe the frosting onto each cooled cupcake.
15. Storage: Store cupcakes at room temperature for up to 24 hours, then place in the refrigerator. Serve cupcakes at room temperature for the best flavor and texture. Consume within 4-5 days for optimal freshness.

Notes

• Using buttermilk instead of regular milk adds extra tenderness and flavor, but milk works fine as a substitute.
• Ensure hot water is not boiling but comfortably hot to help dissolve cocoa for a moist batter.
• Don’t overfill cupcake liners; filling them halfway allows cupcakes to rise evenly without spilling.
• For a more intense chocolate flavor, use high-quality semi-sweet chocolate chips for melting.
• Butter should be at room temperature for smooth and creamy frosting.
• The frosting consistency can be adjusted with more or less heavy cream depending on your preference.
• Use a gentle hand when mixing to avoid deflating the batter, which can reduce cupcake fluffiness.
• These cupcakes freeze well; wrap tightly and freeze up to 2 months.

Keywords: chocolate cupcakes, homemade cupcakes, moist chocolate cupcakes, chocolate buttercream frosting, easy chocolate cupcakes, party desserts