Moist Chocolate Cupcake Recipe
I tested SIX batches of chocolate cupcakes in order to perfect this recipe and provide you with the recipe for amazing, extra-indulgent chocolate cupcakes. This will forever be your go-to chocolate cupcake recipe (complete with chocolate frosting).
Servings: 24 cupcakes
Ingredients
Chocolate Cupcakes
- 2 ½ cups (300g) all purpose flour
- ⅓ cup (28g) natural unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup (113g) unsalted butter, room temperature 1 stick
- 1 ½ cups (297g) granulated sugar
- 3 oz bittersweet chocolate baking bar melted & cooled
- 2 large eggs
- 1 cup (236ml) buttermilk
- ½ cup (118ml) hot tap water
Chocolate Frosting
- 2 cups (452g) unsalted butter, room temperature 4 sticks
- 1 cup (84g) natural unsweetened cocoa powder
- 4-5 cups (454-567g) powdered sugar
- 3-4 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
Chocolate Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- Rough chop the bittersweet chocolate baking bar into smaller pieces, place in a microwave safe bowl and microwave for 2 minutes on 50% power. Stir and repeat until melted. Set aside to cool.3 oz bittersweet chocolate baking bar
- In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, baking soda, baking powder and salt. Set aside.2 ½ cups (300g) all purpose flour, ⅓ cup (28g) natural unsweetened cocoa powder, ½ tsp baking soda, 1 tsp baking powder, 1 tsp salt
- In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and cooled chocolate, beat again, 30 seconds.½ cup (113g) unsalted butter, room temperature, 1 ½ cups (297g) granulated sugar, 2 large eggs
- Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.1 cup (236ml) buttermilk, ½ cup (118ml) hot tap water
- Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
Chocolate Frosting
- In a mixing bowl, beat the butter on high for 3 minutes.2 cups (452g) unsalted butter, room temperature
- Sift in the cocoa powder and 3 cups of powdered sugar. I like to sift these in because it helps break up clumps, creating a light and fluffy frosting. Beat the frosting on low speed until combined and thick.1 cup (84g) natural unsweetened cocoa powder, 4-5 cups (454-567g) powdered sugar
- Mix in 3 tbsp of heavy cream, vanilla extract and salt.3-4 Tbsp heavy whipping cream, 1 tsp vanilla extract, ½ tsp salt
- Add in the additional powdered sugar (1-2 cups), mix on low. If the frosting is too thick, beat in an additional tablespoon of heavy cream.
Assemble
- Fit a piping bag with a piping tip, I used a Wilton 1M. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with chocolate curls or sprinkles if desired.
Video
Notes
- Yields 24 cupcakes
- Fill the cupcake liners only 1/2 full.
- Moist chocolate cupcakes are best stored at room temperature. Place them in an airtight container or loosely cover them on a plate; they’ll last up to 2 to 3 days.
- How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Nutrition
Calories: 392kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 207mg | Potassium: 134mg | Fiber: 2g | Sugar: 34g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg