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Easy Moist Chocolate Cupcakes

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Made completely from scratch, these moist chocolate cupcakes are delicious and a crowd favorite! They are super moist, pack tons of chocolate flavor and are so easy to make! Topped with a rich chocolate buttercream, these are amazing!

Ingredients

Scale

1 cup all-purpose flour

1 cup sugar

6 tbsp unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 large egg

1/2 cup milk or buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla extract

1/2 cup hot water

1 1/4 cups unsalted butter, room temperature

12 oz semi-sweet chocolate chips, melted

3 tbsp unsweetened cocoa powder

5 cups powdered sugar

Pinch of salt

2–4 tbsp heavy cream

Instructions

1. Preheat oven to 300 Fahrenheit and prepare a cupcake pan with liners.

2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine.

3. Add the egg, milk, vegetable oil and vanilla extract to another bowl and whisk together.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the hot water to the batter and mix. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes.

7. Remove from oven and allow to cool for 2 minutes, then move to a cooling rack.

8. To make the frosting, beat the butter until smooth.

9. Mix in melted chocolate followed by cocoa powder.

10. Add half of powdered sugar and 2 tablespoons of heavy cream and mix until smooth.

11. Add remaining powdered sugar, salt, and more cream as needed to reach consistency.

12. Pipe the frosting onto the cooled cupcakes.

Notes

The hot water allows the cocoa to bloom for a richer flavor.

Baking at 300 Fahrenheit ensures an even rise for thin batter.

Store at room temperature for 24 hours then refrigerate for up to 5 days.

Nutrition

Find it online: https://www.flavourrecipe.com/easy-moist-chocolate-cupcakes/