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The Best Ultra Moist Chocolate Cupcakes From Scratch

chocolate cupcakes - Tasty
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Create bakery-style chocolate cupcakes that are incredibly moist and rich. This easy recipe uses simple ingredients and delivers decadent flavor every time.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Rich Chocolate Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4–6 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for two minutes until the batter is smooth.
  4. Carefully pour the hot water or hot coffee into the batter and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a large bowl until creamy.
  9. Gradually add the powdered sugar and cocoa powder, mixing slowly until combined.
  10. Add the salt and vanilla extract. Beat until smooth.
  11. Add the heavy cream one tablespoon at a time until the frosting reaches your desired spreading consistency. Beat on high for one minute until fluffy.
  12. Once the cupcakes are completely cool, frost them generously with the rich chocolate buttercream.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • Do not overmix the batter once the liquid is added; this keeps your cupcakes tender.
  • For the creamiest buttercream, make sure your butter is truly softened but not melted.

Nutrition

Find it online: https://daisyrecipe.com/best-ultra-moist-chocolate-cupcakes/