Description
Delight in these homemade moist chocolate cupcakes topped with a rich, creamy chocolate buttercream frosting. Perfectly tender and full of deep chocolate flavor, these cupcakes are an irresistible treat for any chocolate lover.
Ingredients
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*
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
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (148°C) and line a cupcake pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. Stir well to evenly distribute all dry ingredients.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the large egg, milk or buttermilk, vegetable oil, and vanilla extract until smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix until fully incorporated with no visible lumps.
- Add Hot Water: Pour the hot water into the batter and gently mix until everything is combined. Note that the batter will be very thin, which is normal for a moist cupcake.
- Fill and Bake: Fill each cupcake liner about halfway with the batter. Bake in the preheated oven for 18 to 23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes before transferring them to a cooling rack to cool completely.
- Prepare Buttercream – Beat Butter: In a large mixer bowl, beat the room temperature unsalted butter until it becomes smooth and creamy.
- Add Melted Chocolate: Mix in the melted semi-sweet chocolate chips until fully combined and glossy.
- Add Cocoa Powder: Stir in the unsweetened cocoa powder to enhance the chocolate flavor and achieve a smooth mixture.
- Add Powdered Sugar and Cream (First Half): Add half of the powdered sugar along with 2 tablespoons of heavy cream and mix until the frosting is smooth and well combined.
- Add Remaining Powdered Sugar and Salt: Incorporate the rest of the powdered sugar and a pinch of salt, beating until the frosting remains smooth and fluffy.
- Adjust Consistency: Add the remaining heavy cream, a little at a time, to reach the desired piping consistency for the frosting.
- Pipe the Frosting: Using a piping bag fitted with Ateco tip 847 or your preferred tip, pipe the buttercream frosting onto the cooled cupcakes.
- Storage and Serving: Store cupcakes at room temperature for up to 24 hours, then refrigerate. For the best flavor and texture, serve cupcakes at room temperature. Consume within 4 to 5 days.
Notes
- Using hot water in the batter makes the cocoa bloom and intensifies the chocolate flavor.
- Milk can be substituted with buttermilk for a slightly tangier flavor and tender crumb.
- Make sure the butter is room temperature before making the frosting to achieve a smooth texture.
- The batter will be thin; this is normal for moist cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- Store cupcakes in an airtight container to maintain freshness.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
