Super Moist Chocolate Cupcakes with Chocolate Buttercream
🧁 Yield: 12 cupcakes
⏱ Total Time: ~40 minutes
Ingredients:
For the Cupcakes:
¾ cup (95g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (Dutch-process or natural)
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, room temperature
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar, packed
⅓ cup (80ml) vegetable oil (or melted coconut oil)
2 tsp pure vanilla extract
½ cup (120ml) buttermilk, room temperature
½ cup (120ml) hot water or hot coffee (enhances chocolate flavor)
Optional: ½ cup mini chocolate chips (for extra gooey centers)
For the Chocolate Buttercream Frosting:
½ cup (115g) unsalted butter, softened
1 ¾ cups (220g) powdered sugar
½ cup (40g) unsweetened cocoa powder
2–3 tbsp heavy cream or milk
1 tsp pure vanilla extract
¼ tsp salt (to balance the sweetness)
Instructions:
Cupcakes:
Preheat oven to 350°F (175°C). Line a standard muffin pan with 12 paper liners.
Mix dry ingredients:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients:
In another bowl, whisk together the eggs, both sugars, oil, and vanilla until smooth.
Add buttermilk:
Stir in the buttermilk until well combined.
Combine mixtures:
Gradually add the dry ingredients into the wet, mixing until just combined. Do not overmix.
Add hot liquid:
Slowly pour in the hot water or coffee, stirring gently. The batter will be thin — that’s what makes them moist!
Fill and bake:
Divide batter evenly into the cupcake liners (about ⅔ full).
Bake for 20–24 minutes, or until a toothpick comes out with moist crumbs.
Cool:
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Frosting:
Cream the butter:
Beat butter on medium speed for about 2 minutes until creamy.
Add sugar and cocoa:
Sift powdered sugar and cocoa powder together. Gradually add to the butter, beating on low.
Add cream and vanilla:
Add 2 tbsp cream, vanilla, and salt. Beat on high for 2–3 minutes until fluffy.
Adjust consistency with more sugar (to thicken) or more cream (to loosen).
Frost the cupcakes:
Use a piping bag with a star tip or a simple spatula to generously frost the cooled cupcakes.
Optional toppings:
Add sprinkles, chocolate curls, or sea salt flakes on top for an extra flair.