Easy & Moist Chocolate Cupcakes
Irresistibly comforting homemade chocolate cupcakes, enriched with espresso for deeper flavor, perfect for any occasion.
Ingredients
Cupcake Mixture
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch salt
- 1 large egg
- ¼ cup vegetable oil
- ½ cup milk
- 1½ teaspoons vanilla extract
- ½ cup boiling water
- 1 teaspoon instant espresso powder
Frosting
- 3½ to 4 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 cup salted butter
- 1½ teaspoons vanilla extract
- 3 to 4 tablespoons milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper liners.
- In a large bowl, whisk together the all-purpose flour, both sugars, cocoa powder, baking soda, baking powder, and a pinch of salt.
- In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir gently until smooth. If using, dissolve the espresso powder in boiling water and whisk it into your batter.
Baking
- Fill each cupcake liner two-thirds full and bake for 15-18 minutes. Start checking at 16 minutes.
- Allow cupcakes to cool in the pan for 15 minutes, then transfer to a wire rack.
Frosting
- Beat the softened salted butter until creamy. Gradually add the cocoa powder, vanilla, and powdered sugar at low speed.
- Incorporate the remaining powdered sugar and milk until desired consistency is reached.
- Once cool, frost cupcakes as desired.
Notes
For best results, use room temperature butter for the frosting and avoid overmixing the batter.