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Homemade Moist Chocolate Cupcakes Recipe

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★★★★★

5 from 148 reviews

Deliciously moist and rich homemade chocolate cupcakes topped with a decadent semi-sweet chocolate buttercream frosting. Perfectly tender cupcakes baked at a low temperature to maintain moisture, finished with a smooth, creamy chocolate buttercream that’s both indulgent and satisfying.

Ingredients

Scale

For the 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

For the 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 and Prepare: Preheat your oven to 300°F (148°C) and line a cupcake pan with liners.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix thoroughly until well combined.
  5. Add Hot Water: Incorporate the hot water into the batter, mixing until fully combined. The batter will be thin, which ensures moist cupcakes.
  6. Fill the Liners: Fill each cupcake liner about halfway with the batter.
  7. Bake: Bake in the preheated oven for 18-23 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  8. Cool: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Buttercream: Beat the room temperature unsalted butter in a large mixer bowl until smooth and creamy.
  10. Add Melted Chocolate: Mix in the melted semi-sweet chocolate chips until the mixture is smooth and combined.
  11. Add Cocoa Powder: Stir in the unsweetened cocoa powder until fully incorporated.
  12. Add Sugar and Cream – Part 1: Add about half of the powdered sugar and 2 tablespoons of heavy cream, mixing until smooth and combined.
  13. Add Sugar and Cream – Part 2: Add the remaining powdered sugar and a pinch of salt; mix well until smooth and creamy.
  14. Adjust Consistency: Add the remaining heavy cream as needed to reach your desired frosting consistency.
  15. Frost the Cupcakes: Using a piping bag fitted with Ateco tip 847, pipe the chocolate buttercream onto the cooled cupcakes.
  16. Store and Serve: Store cupcakes at room temperature for up to 24 hours, then refrigerate. For best flavor and texture, serve at room temperature and consume within 4-5 days.

Notes

  • Use buttermilk instead of milk for a slightly tangier flavor and even moister cupcakes.
  • The batter will be thin after adding hot water—this is normal and ensures tender cupcakes.
  • Do not overbake; check with a toothpick to avoid drying out the cupcakes.
  • Adjust heavy cream in frosting to achieve your preferred consistency for piping or spreading.
  • Store cupcakes in an airtight container to maintain freshness.
  • Buttercream is best made with room temperature butter for smooth mixing.

Keywords: chocolate cupcakes, homemade cupcakes, moist chocolate cupcakes, chocolate buttercream, chocolate frosting, easy cupcakes, dessert recipe

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