Moist Chocolate Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
1 3/4 cup all-purpose flour
02 -
1 3/4 cup granulated sugar
03 -
3/4 cup high quality cocoa powder
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
07 -
1/2 cup canola or coconut oil
08 -
2 large eggs
09 -
1 cup buttermilk
10 -
1 1/2 teaspoons vanilla extract
11 -
1 cup hot water
→ Chocolate Buttercream
12 -
1 cup butter, softened to room temperature
13 -
3/4 cup cocoa powder
14 -
3 1/2 cups powdered sugar
15 -
2-3 tablespoons heavy cream, half and half, or whole milk
→ Garnish
16 -
Chocolate shavings or chocolate chips
# Instructions:
01 -
Heat your oven to 350°F (175°C) and place the rack in the center position.
02 -
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. For best results, sift these ingredients together to remove any lumps.
03 -
In a separate bowl, beat together the oil, eggs, buttermilk, and vanilla for about 1 minute until well combined.
04 -
Gradually add the dry mixture to the wet ingredients while stirring. Once combined, pour in the hot water and mix thoroughly. Don't worry if the batter seems very runny - this is exactly what gives the cupcakes their moist texture!
05 -
Line your cupcake pans with paper liners and give them a light spray with cooking spray. Fill each liner about 3/4 full with batter.
06 -
Bake for 18-22 minutes. To check if they're done, insert a toothpick into the center of a cupcake - it should come out clean without any batter sticking to it.
07 -
Remove from oven and let the cupcakes cool completely before frosting.
08 -
While the cupcakes cool, beat together the softened butter and cocoa powder. Gradually add the powdered sugar and a splash of cream, continuing to mix until light and fluffy. Add more cream if needed to reach your desired consistency.
09 -
Once cupcakes are completely cool, generously top each one with the chocolate buttercream. Finish with chocolate shavings, chips, sprinkles, or any toppings you like.
# Notes:
01 -
These cupcakes actually taste even better the next day if stored in an airtight container.
02 -
The secret to these super moist cupcakes is the hot water added to the batter.