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Homemade Moist Chocolate Cupcakes

Perfect Homemade Moist Chocolate Cupcakes

These homemade moist chocolate cupcakes are the ultimate indulgence, offering a perfect balance of rich chocolate flavor and a soft, tender crumb. With a few simple techniques and some creativity, you can make cupcakes that are not only delicious but also visually stunning.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: Baking
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup 130g all-purpose flour
  • 1 cup 207g granulated sugar
  • 6 tbsp 43g unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup 120ml milk or buttermilk
  • 1/2 cup 120ml vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup 120ml hot water
For the Chocolate Buttercream Frosting:
  • 1 1/4 cups 280g unsalted butter, room temperature
  • 12 oz semi-sweet chocolate chips melted
  • 3 tbsp 22g unsweetened cocoa powder
  • 5 cups 575g powdered sugar
  • Pinch of salt
  • 2 –4 tbsp heavy cream adjust for consistency

Method
 

  1. Preheat Oven: Preheat the oven to 300°F (148°C) and line a 12-cup cupcake pan with liners.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In another bowl, whisk together egg, milk (or buttermilk), vegetable oil, and vanilla extract.
  4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Add Hot Water: Add hot water to the batter. It will be thin but don’t worry—this creates the moist texture.
  6. Fill and Bake: Spoon the batter into the cupcake liners, filling them halfway. Bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Allow the cupcakes to cool for 2 minutes in the pan before transferring to a cooling rack.
  7. Make the Frosting: Beat the butter until smooth. Add the melted chocolate and cocoa powder, mixing until combined. Gradually add the powdered sugar and mix. Add heavy cream as needed to achieve a smooth, pipeable consistency.
  8. Decorate: Pipe the frosting onto the cooled cupcakes.

Notes

  • Ensure the butter for frosting is at room temperature to prevent lumps.
  • The hot water helps bloom the cocoa powder for a richer chocolate flavor.
  • You can substitute buttermilk for a slightly more tender texture, but it’s optional.
  • If you prefer a less sweet frosting, reduce the amount of powdered sugar.
  • The batter should be thin, but this ensures the cupcakes stay moist and light.
Nutritional Facts (per serving)
  • Calories: 520
  • Sugar: 55.8g
  • Sodium: 168.3mg
  • Fat: 29.7g
  • Carbohydrates: 65.6g
  • Protein: 3.8g
  • Cholesterol: 54.8mg