Description
These homemade moist chocolate cupcakes are rich, tender, and perfect for any chocolate lover. Made from scratch with simple pantry ingredients, they feature a light, airy crumb and a decadent semi-sweet chocolate buttercream frosting that’s silky smooth and full of chocolate flavor. Ideal for parties, celebrations, or as a decadent treat anytime.
Ingredients
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
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (148°C). Line a cupcake pan with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. Mix well and set aside.
- Mix Wet Ingredients: In a separate medium-sized bowl, whisk together the large egg, milk (or buttermilk), vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined, careful not to overmix.
- Add Hot Water: Slowly add the hot water to the batter, mixing until smooth. The batter will be thin, which is normal and helps produce moist cupcakes.
- Fill Cupcake Liners: Fill each cupcake liner about halfway with the batter to allow room for rising during baking.
- Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 18-23 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the Buttercream Frosting: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy.
- Add Melted Chocolate: Mix in the melted semi-sweet chocolate chips until fully incorporated and smooth.
- Incorporate Cocoa Powder: Add the unsweetened cocoa powder and mix again thoroughly for a consistent chocolate flavor.
- Add Powdered Sugar and Cream (Stage 1): Add about half of the powdered sugar along with 2 tablespoons of heavy cream. Beat until the frosting is smooth and well combined.
- Add Remaining Powdered Sugar and Salt: Add the rest of the powdered sugar and a pinch of salt. Beat until the frosting is fluffy and smooth.
- Adjust Consistency: Add remaining heavy cream, 1 tablespoon at a time, to reach the desired frosting consistency for piping.
- Frost the Cupcakes: Using a piping bag fitted with Ateco tip 847 or a tip of your choice, pipe the chocolate buttercream frosting onto the cooled cupcakes in decorative swirls.
- Storage and Serving: Store the frosted cupcakes at room temperature for up to 24 hours, then refrigerate for longer freshness. Bring cupcakes to room temperature before serving. Best enjoyed within 4-5 days.
Notes
- Using hot water in the batter intensifies the cocoa flavor and results in a moist texture.
- Milk can be substituted with buttermilk for a slightly tangier flavor and softer crumb.
- Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
- Buttercream frosting consistency can be adjusted with heavy cream to suit your piping preference.
- For best results, use fresh ingredients and room temperature butter for the frosting.
- Store decorated cupcakes uncovered at room temperature for up to 24 hours to preserve frosting texture, then refrigerate.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
