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Homemade Moist Chocolate Cupcakes Recipe

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3.9 from 13 reviews

These homemade moist chocolate cupcakes are a delightfully rich and tender treat, featuring a thin yet flavorful batter and a luscious chocolate buttercream frosting. Perfectly portioned into 14 servings, these cupcakes combine a balance of cocoa and sweetness with a smooth, creamy frosting that melts in your mouth.

Ingredients

For the 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

For the Buttercream Frosting

  • 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

  1. Preheat Oven and Prepare Pan: Preheat 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 flour, sugar, cocoa powder, baking soda, and salt until well blended. Set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until fully incorporated.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients bowl and mix until the batter is smooth and consistent with no dry streaks.
  5. Add Hot Water: Stir in the hot water carefully; the batter will appear very thin, which is expected and helps keep the cupcakes moist.
  6. Fill Cupcake Liners and Bake: Fill each cupcake liner about halfway with batter. Bake for 18-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  7. Cool Cupcakes: Remove the cupcakes from the oven, let them cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. Prepare Frosting – Beat Butter: Using a large mixing bowl, beat the unsalted butter with a mixer until it becomes smooth and creamy.
  9. Add Melted Chocolate: Stir in the melted semi-sweet chocolate chips, mixing thoroughly until the frosting is smooth and uniform.
  10. Incorporate Cocoa Powder: Add the unsweetened cocoa powder and blend well into the frosting to deepen the chocolate flavor.
  11. Add Powdered Sugar and Heavy Cream: Gradually add half of the powdered sugar and 2 tablespoons of heavy cream, beating until the mixture is smooth and creamy.
  12. Mix Remaining Powdered Sugar and Salt: Add the rest of the powdered sugar and a pinch of salt, then mix well to ensure an even consistency.
  13. Adjust Frosting Consistency: Add additional heavy cream as needed (between 0 to 2 tablespoons) to achieve the desired smooth and pipeable frosting texture.
  14. Frost Cupcakes: Using a piping bag fitted with Ateco tip 847 or your preferred tip, pipe the frosting onto each cupcake decoratively.
  15. Storage and Serving: Store cupcakes at room temperature for up to 24 hours, then refrigerate. For best taste, serve at room temperature. Consume within 4-5 days for optimal freshness.

Notes

  • You can substitute milk with buttermilk for a slightly tangier flavor and more tender crumb.
  • The thin batter is normal and yields moist cupcakes; do not add more flour.
  • Ensure the cupcakes are completely cool before frosting to prevent melting the frosting.
  • The frosting consistency can be adjusted with heavy cream; add gradually for perfect piping texture.
  • Cupcakes are best served at room temperature; refrigeration helps preserve freshness but may firm the frosting.

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