Description
Delight in these rich and moist chocolate cupcakes made from scratch, featuring a tender crumb and a luscious, creamy chocolate frosting. Perfectly balanced with the deep flavor of cocoa and a hint of vanilla, these cupcakes are ideal for any celebration or simply to satisfy your chocolate cravings.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour (141g)
- 1 cup granulated sugar (200g)
- ½ cup natural unsweetened cocoa powder (50g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ½ cup buttermilk (room temperature)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup very hot water
Frosting
- 1 cup salted butter (softened)
- ⅔ cup natural unsweetened cocoa powder
- 4 cups powdered sugar
- 4–6 tablespoons heavy cream (or whole milk)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Heat oven to 350°F (177°C) and line a cupcake pan with paper liners to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract together until evenly blended.
- Combine wet and dry mixes: Add the wet ingredients to the dry ingredients and mix using a stand mixer until just combined, avoiding overmixing for tender cupcakes.
- Add hot water: Pour in the very hot water and mix again to create a thin batter, scraping the sides of the bowl to ensure everything is fully incorporated.
- Fill and bake: Fill each cupcake liner halfway with batter and bake in the preheated oven for 18-21 minutes, or until a toothpick inserted comes out with only a few moist crumbs and the tops spring back when touched.
- Cool cupcakes: Allow cupcakes to cool completely in the pan before removing and frosting to maintain structure and prevent melting of frosting.
- Prepare frosting: Using a stand mixer with a whisk attachment or a hand mixer, cream together softened butter and cocoa powder until smooth and fluffy.
- Add powdered sugar and flavorings: Gradually add powdered sugar in two parts, mixing on medium speed until combined. Then add vanilla extract and a pinch of salt, mixing well while scraping down the bowl sides as needed.
- Adjust frosting consistency: Add heavy cream or milk a little at a time (1-2 tablespoons), mixing between additions until frosting is spreadable but holds its shape for piping.
- Decorate cupcakes: Transfer frosting to a piping bag and pipe swirls or your preferred decoration onto the cooled cupcakes for a professional finish.
Notes
- Ensure all ingredients like egg and buttermilk are at room temperature for optimal mixing and texture.
- The batter will be thin after adding hot water, which is expected and helps create a moist crumb.
- Do not overfill cupcake liners to prevent overflow during baking; filling halfway is ideal.
- Cool cupcakes completely before frosting to prevent melting and sliding of frosting.
- Heavy cream in frosting can be substituted with whole milk if preferred, though cream provides a richer texture.
- For a smoother frosting, sift powdered sugar before adding.
- Use natural unsweetened cocoa powder for a balanced chocolate flavor without added sweetness.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage, ensuring they are brought back to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, chocolate frosting, homemade cupcakes, moist chocolate cupcakes, easy cupcake recipe, baking cupcakes, chocolate dessert
