Moist Chocolate Cupcakes
These homemade moist chocolate cupcakes are a delicious treat, perfect for any occasion, with a rich flavor and fluffy texture.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk or buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup hot water
Frosting Ingredients
- 1 1/4 cups unsalted butter, room temperature
- 12 oz semi-sweet chocolate chips, melted
- 3 tbsp unsweetened cocoa powder
- 5 cups powdered sugar
- pinch salt
- 2 to 4 tbsp heavy cream Adjust for desired consistency
Instructions
Preparation
- Preheat the oven to 300 degrees F (148 degrees C) and prepare a cupcake pan with liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Mix the wet ingredients with the dry ingredients until well combined.
- Slowly add hot water and mix until smooth. Fill the cupcake liners halfway with the batter.
Baking
- Bake for 18-23 minutes. A toothpick should come out with moist crumbs.
- Allow the cupcakes to cool for 2 minutes before transferring them to a cooling rack.
Frosting
- For the frosting, beat the butter until smooth.
- Mix in the melted chocolate, cocoa powder, powdered sugar, and heavy cream until you reach your desired consistency.
- Pipe the frosting onto the cooled cupcakes.
Serving Suggestions
- Serve them on a platter for a birthday party, or enjoy as an afternoon snack.
- Add sprinkles or chocolate shavings on top of the frosting for an extra touch.
Notes
Make sure all ingredients are at room temperature for better mixing. Don't overmix the batter; mix until just combined for fluffy cupcakes. Allow cupcakes to cool completely before frosting to avoid melting the icing.