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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.

Ingredients

Scale

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

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