Homemade Moist Chocolate Cupcakes
Rich, ultra moist chocolate cupcakes topped with silky chocolate buttercream.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup whole milk or buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla bean paste or vanilla bean paste
- 1/2 cup hot water
- 1 1/4 cups unsalted butter at room temperature
- 12 oz semi sweet chocolate chips melted and slightly cooled
- 3 tbsp unsweetened cocoa powder
- 5 cups powdered sugar
- 1 pinch salt
- 4 tbsp heavy cream
Instructions
- Preheat the oven to 300°F and line a standard cupcake pan with 14 paper liners.
- In a large bowl, whisk together the flour, granulated sugar, 6 tablespoons cocoa powder, baking soda, and 1/2 teaspoon salt until well combined.
- In a medium bowl, whisk together the egg, milk or buttermilk, vegetable oil, and vanilla bean paste until smooth.
- Pour the wet ingredients into the dry ingredients and whisk or stir until the batter is smooth and no dry streaks remain.
- Add the hot water to the batter and mix gently until fully combined; the batter will be thin.
- Divide the batter evenly among the cupcake liners, filling each about halfway full.
- Bake for 18 to 23 minutes, or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, beat the room temperature butter in a large mixing bowl until smooth and creamy.
- Add the melted semi sweet chocolate to the butter and beat until well combined and glossy.
- Add 3 tablespoons cocoa powder and mix until fully incorporated and smooth.
- Add about half of the powdered sugar, 2 tablespoons of the heavy cream, and a pinch of salt, then beat until smooth and fluffy.
- Add the remaining powdered sugar and beat, adding the remaining 2 tablespoons heavy cream as needed, until the frosting is thick, smooth, and spreadable.
- Once the cupcakes are completely cool, pipe or spread the chocolate buttercream generously on top of each cupcake.
- Serve immediately or store at room temperature for up to 24 hours, then refrigerate and bring to room temperature before serving.
Notes
- Use buttermilk for an extra tender and flavorful cupcake crumb.
- Make sure the hot water is freshly heated to help bloom the cocoa for deeper chocolate flavor.
- Let the melted chocolate cool slightly before adding to the butter so the frosting stays smooth.
- For bakery style swirls, use a large closed star piping tip on fully cooled cupcakes.
- Make sure the hot water is freshly heated to help bloom the cocoa for deeper chocolate flavor.
- Let the melted chocolate cool slightly before adding to the butter so the frosting stays smooth.
- For bakery style swirls, use a large closed star piping tip on fully cooled cupcakes.