If you love chocolate, you are going to adore these homemade moist chocolate cupcakes. They are rich, soft, and bursting with chocolate flavor. Whether for a birthday, a special occasion, or just because, these cupcakes are sure to please everyone.

Why Make This Recipe

Making chocolate cupcakes at home is a wonderful way to enjoy a delicious treat while controlling the ingredients. You can customize the flavors and textures to suit your taste. Plus, there’s something special about baking from scratch. The smell of fresh cupcakes in your kitchen will make everyone excited!

How to Make Homemade Moist Chocolate Cupcakes

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 (for the buttercream)
5 cups (575g) powdered sugar
Pinch of salt
2-4 tbsp heavy cream

Directions

For the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Carefully stir in the hot water until the batter is smooth.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool on a wire rack.
For the Buttercream:
- In a large bowl, beat the room temperature butter until it is creamy.
- Gradually add the melted chocolate and cocoa powder. Mix well.
- Slowly add the powdered sugar and a pinch of salt while mixing.
- Add the heavy cream one tablespoon at a time until you reach the desired consistency. Beat until fluffy.

How to Serve Homemade Moist Chocolate Cupcakes

These cupcakes are delicious on their own, but you can take them to the next level by piping the chocolate buttercream on top. Add some chocolate shavings or sprinkles for extra decoration. Serve them at room temperature for the best flavor.

How to Store Homemade Moist Chocolate Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking.

Tips to Make Homemade Moist Chocolate Cupcakes

Make sure all your ingredients are at room temperature for a better mix.
Do not overmix the batter; mix just until combined for fluffier cupcakes.
For an extra moist texture, you can add a little more milk.

Variation

You can add different flavors to the batter, such as a teaspoon of instant coffee for a mocha flavor or some mint extract for a minty touch. You can also swap the chocolate chips for nuts or dried fruits as per your preference.

FAQs

1. Can I use cocoa powder instead of chocolate chips in the frosting?
Yes, you can use cocoa powder instead of chocolate chips in the frosting. Just increase the sugar to maintain the sweetness.

2. What can I substitute for eggs in this recipe?
You can use a flaxseed meal mixture (1 tablespoon of ground flaxseed and 3 tablespoons of water) as an egg substitute.

3. How can I make these cupcakes gluten-free?
You can use gluten-free all-purpose flour in place of regular flour to make these cupcakes gluten-free.

Enjoy your baking adventure with these delicious homemade moist chocolate cupcakes!

Homemade Moist Chocolate Cupcakes

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Delicious and rich homemade chocolate cupcakes, perfect for any occasion with a customized frosting.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Carefully stir in the hot water until the batter is smooth.
Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool on a wire rack.

In a large bowl, beat the room temperature butter until it is creamy.
Gradually add the melted chocolate and cocoa powder. Mix well.
Slowly add the powdered sugar and a pinch of salt while mixing.
Add the heavy cream one tablespoon at a time until you reach the desired consistency. Beat until fluffy.