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Moist Chocolate Cupcakes with Chocolate Buttercream

Close-up of a decadent chocolate cupcake with rich chocolate frosting, with two more chocolate cupcakes blurred in the background.
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Bake fluffy, moist chocolate cupcakes with a tender crumb, topped with a luscious chocolate buttercream. This recipe is reliable and easy to follow, perfect for parties or any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • For the Chocolate Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup 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 cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully stir in the hot water until the batter is smooth. The batter will be thin.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the buttercream. In a large bowl, beat the softened butter until creamy.
  10. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and fluffy.
  11. Stir in the vanilla extract and salt. Add more milk, a teaspoon at a time, if needed to reach desired consistency.
  12. Once the cupcakes are completely cool, frost them with the chocolate buttercream.

Notes

  • For richer chocolate flavor, use a good quality cocoa powder.
  • Ensure your buttermilk is at room temperature for best results.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • This recipe can be scaled up for larger batches.
  • These cupcakes are great for parties and can be decorated with festive sprinkles.

Nutrition

Find it online: https://carlacooking.com/chocolate-cupcakes-recipe/