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Homemade Moist Chocolate Cupcakes

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

Ingredients

Scale
  • 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
  • 24 tbsp heavy cream

Instructions

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

Notes

For an extra moist texture, you can add a little more milk. Use room temperature ingredients for a better mix.

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