Introduction

These homemade moist chocolate cupcakes are rich, tender, and perfect for any chocolate lover. Topped with a smooth, creamy chocolate buttercream, they make an irresistible treat for birthdays, celebrations, or a cozy dessert.

The image shows a close-up of a dark chocolate cupcake with a rich, moist texture at the base, partially wrapped in a brown paper liner that is peeled back on a white marbled surface. On top, there is one thick layer of smooth, dark chocolate frosting swirled in a spiral shape, finished with small chocolate sprinkles scattered on the frosting. Several similar cupcakes can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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*
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

Step 1: Preheat your oven to 300°F (148°C) and line a cupcake pan with paper liners.
Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a separate bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 5: Add the hot water to the batter and stir until well combined. The batter will be thin—that’s okay.
Step 6: Fill each cupcake liner about halfway with batter. Bake for 18-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Let the cupcakes cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Step 8: For the buttercream, beat the room temperature butter in a large bowl until smooth and creamy.
Step 9: Add the melted chocolate and mix until fully incorporated and smooth.
Step 10: Mix in the cocoa powder until well blended.
Step 11: Add half of the powdered sugar and 2 tablespoons of heavy cream, mixing until smooth.
Step 12: Add the remaining powdered sugar and a pinch of salt, then beat until well combined and creamy.
Step 13: Add the remaining heavy cream as needed to achieve the desired frosting consistency.
Step 14: Pipe or spread the chocolate buttercream onto the cooled cupcakes. For a professional look, use a piping tip like Ateco 847.

Tips & Variations

Use buttermilk instead of milk for a tangier flavor and extra moist texture.
Allow the melted chocolate to cool slightly before adding to the buttercream to prevent melting the butter.
Try adding a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
To make cupcakes dairy-free, substitute butter with a vegan butter and use a plant-based milk.

Storage

Store the cupcakes at room temperature for up to 24 hours, then refrigerate in an airtight container. Before serving, bring cupcakes back to room temperature for the best texture and flavor. They are best eaten within 4-5 days.

How to Serve

The image shows a group of chocolate cupcakes arranged on a white cake stand. Each cupcake has a dark brown chocolate base with a shiny texture and is topped with a tall swirl of smooth, rich chocolate frosting. Small chocolate sprinkles are scattered on top of the frosting. In the background, there is a small glass bowl with chocolate crumbs sitting on a white marbled surface, along with a folded beige cloth with faint polka dots. The lighting highlights the glossy texture of the frosting and matte finish of the cupcake liners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

It’s best to use unsweetened cocoa powder for this recipe to ensure the right balance of sweetness and chocolate intensity. Using sweetened cocoa powder may alter the flavor and sweetness.

Why is the batter so thin?

The batter includes hot water which thins it out but helps to create a moist and tender crumb in the cupcakes. This is normal and results in a better texture.