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Homemade Moist Chocolate Cupcakes Recipe

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★★★★★

4.7 from 121 reviews

These Homemade Moist Chocolate Cupcakes are tender, rich, and perfectly chocolatey with a decadent semi-sweet chocolate buttercream frosting. Made with simple pantry ingredients, these cupcakes bake up fluffy and moist every time, making them a classic treat for any occasion.

Ingredients

Scale

Cupcakes

  • 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

Buttercream Frosting

  • 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

  1. Preheat the oven and prepare cupcake pan: Set your oven to 300°F (148°C) and line a cupcake pan with paper liners to get ready for baking.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt thoroughly. Set this mixture aside for the moment.
  3. Combine wet ingredients: In another medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until well combined.
  4. Mix wet and dry ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients and blend until the batter is smooth and uniform.
  5. Add hot water: Stir in the hot water carefully; the batter will be thin, which is normal and helps create moist cupcakes.
  6. Fill cupcake liners and bake: Pour the batter into the cupcake liners, filling each about halfway. Bake in the preheated oven for 18-23 minutes or until a toothpick inserted comes out with a few moist crumbs attached.
  7. Cool cupcakes: Remove cupcakes from the oven and cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the buttercream frosting: Beat the softened unsalted butter in a large mixing bowl until smooth and creamy.
  9. Add melted chocolate: Pour in the melted semi-sweet chocolate chips and mix until fully combined and smooth.
  10. Incorporate cocoa powder: Add the unsweetened cocoa powder and blend until the frosting is velvety and consistent.
  11. Add powdered sugar and cream: Mix in about half of the powdered sugar along with 2 tablespoons of heavy cream, beating until smooth and uniform.
  12. Finish frosting: Add the remaining powdered sugar and a pinch of salt; blend again. Adjust the consistency by adding remaining heavy cream until the frosting is pipeable but stable.
  13. Decorate cupcakes: Use a piping bag fitted with Ateco tip 847 (or your preferred tip) to pipe the frosting on top of the cooled cupcakes.
  14. Storage: Store the frosted cupcakes at room temperature for up to 24 hours, then refrigerate. Serve at room temperature for best flavor and texture. Consume within 4-5 days.

Notes

  • You can substitute milk with buttermilk for an extra moist texture.
  • The batter will be thin after adding hot water; this is expected and results in moist cupcakes.
  • Ensure cupcakes are cooled completely before frosting to prevent melting the buttercream.
  • If you don’t have a piping tip 847, any large star tip will work well for decorating.
  • Store cupcakes covered to maintain freshness and prevent drying out.
  • For a stronger chocolate flavor, use Dutch-processed cocoa powder if available.

Keywords: chocolate cupcakes, homemade cupcakes, moist cupcakes, chocolate buttercream, party desserts, easy cupcake recipe

Find it online: https://delishfamilyrecipe.com/homemade-moist-chocolate-cupcakes-recipe/