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Best Moist Chocolate Cupcakes

A close-up of a delicious chocolate cupcake with rich chocolate frosting, partially eaten.
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Bake a batch of super moist, chocolatey cupcakes perfect for any celebration. This recipe uses high-quality cocoa for rich flavor and includes a tip for ultra-smooth buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
  4. Carefully pour in the boiling water and mix on low speed until just combined. The batter will be thin.
  5. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
  9. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract.
  10. Once the cupcakes are completely cool, frost them generously with the chocolate buttercream.

Notes

  • For an ultra-smooth buttercream, ensure your butter is at room temperature and sift your powdered sugar and cocoa powder before adding them to the mixture.
  • You can substitute melted unsweetened chocolate for some of the cocoa powder for an even richer chocolate flavor.
  • These cupcakes pair well with a glass of milk or can be part of a dessert spread alongside other treats, making them a great option if you’re considering meal planning for a party.

Nutrition

Find it online: https://kitchenslang.com/chocolate-cupcakes-easy-moist-recipe/