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The Best Homemade Moist Chocolate Cupcakes with Rich Buttercream

Close-up of a moist chocolate cupcake topped with a perfect swirl of dark chocolate frosting.
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You will make these rich, moist chocolate cupcakes from scratch. This easy recipe delivers bakery-style results perfect for any celebration or simple treat.

Ingredients

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  • 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
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

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, 3/4 cup cocoa powder, baking soda, baking powder, and salt for the cupcakes.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with a mixer on medium speed for two minutes.
  4. Carefully pour in the hot water or coffee and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly among the 12 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. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the buttercream, beat the softened butter in a large bowl until creamy.
  8. Gradually add the powdered sugar and 1/2 cup cocoa powder, mixing on low speed until combined.
  9. Add the heavy cream and 1 teaspoon of vanilla extract. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 4 minutes. Add more cream if the frosting is too stiff.
  10. Once the cupcakes are completely cool, pipe or spread the rich chocolate buttercream onto each one.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For extra moist chocolate cupcakes, do not overmix the batter after adding the liquid ingredients.
  • You can use a hand mixer or make this recipe entirely by hand if you prefer a one-bowl method without a mixer.

Nutrition

Find it online: https://rosatasty.com/chocolate-cupcakes-best-moist-recipe/