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Homemade Moist Chocolate Cupcakes

Indulge in these delightful homemade chocolate cupcakes with a velvety interior and rich frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour 130g
  • 1 cup sugar 207g
  • 6 tablespoons unsweetened cocoa powder 43g
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 large egg
  • ½ cup milk or buttermilk 120ml
  • ½ cup vegetable oil 120ml
  • ¾ teaspoon vanilla extract
  • ½ cup hot water 120ml
Buttercream Frosting
  • 1 ¼ cups unsalted butter, room temperature 280g
  • 12 ounces semi-sweet chocolate chips, melted
  • 3 tablespoons unsweetened cocoa powder 22g
  • 5 cups powdered sugar 575g
  • 1 pinch salt
  • 2-4 tablespoons heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until thoroughly combined.
  3. In a separate bowl, blend the egg, milk (or buttermilk), vegetable oil, and vanilla extract until smooth.
  4. Gradually incorporate the wet ingredients into the dry, whisking until just combined.
  5. Pour in the hot water and mix gently until the batter is smooth and consistent.
  6. Pour the batter into the lined cupcake pan, filling each liner about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack.
Buttercream Preparation
  1. While cooling, prepare the buttercream: In a mixing bowl, beat the room temperature butter until creamy.
  2. Gradually add the melted chocolate, cocoa powder, and powdered sugar.
  3. Add a pinch of salt and enough heavy cream to achieve a smooth consistency, beating until fluffy.
  4. Once the cupcakes have cooled completely, pipe or spread the buttercream generously on top.

Notes

To make these cupcakes vegan, substitute the egg with flaxseed meal mixed with water and use almond or soy milk instead of dairy milk. For a gluten-free version, swap in a 1:1 gluten-free flour blend. Tips for enhancing flavor: Swap refined sugar for monk fruit to reduce calories, and add flax or chia seeds for extra fiber.