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The Ultimate Homemade Super Moist Chocolate Cupcakes

A single, perfectly baked chocolate cupcake topped with a swirl of rich chocolate frosting.
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Discover the best homemade chocolate cupcake recipe that delivers intensely rich flavor and a super moist texture. These easy-to-make cupcakes are perfect for any celebration or a simple, decadent dessert.

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 Silky Chocolate Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/2 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 for the cupcakes.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until well combined.
  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 wooden pick 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 sifted powdered sugar and cocoa powder, alternating with the heavy cream, mixing until smooth.
  10. Mix in the vanilla extract and salt. Beat on high speed for 3 to 5 minutes until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the silky chocolate buttercream onto each cupcake.

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 hot liquid is added; this keeps your cupcakes tender.
  • For bakery-style cupcakes, let the baked cupcakes cool completely before frosting to prevent the buttercream from melting.

Nutrition

Find it online: https://pureplatepath.com/chocolate-cupcakes-ultimate-moist-recipe/