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Moist Chocolate Cupcakes with Chocolate Buttercream

A single, moist chocolate cupcake topped with a generous swirl of dark chocolate frosting, sitting on a white plate.
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A reliable recipe for fluffy, moist chocolate cupcakes topped with rich chocolate buttercream icing, perfect for parties or individual servings.

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
  • For Frosting: 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup milk or 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, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric 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 prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 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 until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or cream. Beat until smooth.
  9. Stir in the vanilla extract. If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
  10. Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For best results when piping, chill the frosted cupcakes for 15 minutes before serving.
  • This recipe scales easily for larger batches.

Nutrition

Find it online: https://savoryskies.com/chocolate-cupcakes-recipe-moist-easy/