Super Moist Chocolate Cupcakes Recipe
Forget boring cupcakes- today’s all about chocolate overload! Rich chocolate cupcakes topped with creamy chocolate buttercream frosting for the ultimate experience!
Ingredients
For Buttermilk
- 1 cup / 250 ml Whole Milk Room Temperature
- 1 tbsp / 15 ml White Vinegar/Lemon Juice
Dry Ingredients
- 1½ cups / 180 g All-Purpose Flour
- ⅓ cup / 35 g Cocoa Powder
- 1 cup / 200 g Granulated Sugar
- ¼ tsp / 1.5 g Salt
- ½ tsp / 2 g Baking Soda
- 1 tsp / 4 g Baking Powder
Wet Ingredients
- 2 medium-size Eggs Room Temperature
- 1 cup / 250 ml Buttermilk Prepared
- ½ cup / 120 ml Vegetable Oil
- 2 tsp / 10 ml Vanilla Essence
For Chocolate Frosting
- 1 cup / 227 g Unsalted Butter Softened
- ¼ tsp Salt
- 1 tsp / 5 ml Vanilla Essence
- 4 tbsp / 60 ml Heavy Cream
- ⅓ cup / 35 g Cocoa Powder
- 3 cups / 360 g Powdered Sugar
Instructions
Make The Buttermilk
- Take a small cup and pour 1 cup of room temperature milk into it.
- Add 1 tbsp of white vinegar or lemon juice to the milk. Mix well and set it aside for 5 minutes to let it curdle to form buttermilk.
Prepare Dry Ingredients
- Grab a large mixing bowl and add 1½ cups of all-purpose flour to it.
- Pour 1/3 cup of cocoa powder and 1 cup of granulated sugar into the bowl.
- Sprinkle 1/4 tsp of salt, 1/2 tsp of baking soda, and 1 tsp of baking powder over the flour mixture.
- Stir the dry ingredients with a whisk to combine.
Mix Wet Ingredients
- Take another mixing bowl and crack 2 medium-sized room-temperature eggs into it.
- Add 1 cup of buttermilk that you prepared earlier into the bowl.
- Pour 1/2 cup of vegetable oil and 2 tsp of vanilla essence or vanilla extract into the mixture.
- Mix the wet ingredients well with a whisk until it’s smooth.
Combine Ingredients and Prepare Muffin Tray
- Fold the wet mixture into the dry ingredients with a spatula. Mix carefully and fold until just combined.
- Line a muffin tray with cupcake liners to prepare it for baking.
- Fill each cupcake liner about 2/3 full with the batter. This should make about 12 cupcakes.
Bake The Cupcakes
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius for about 18-20 minutes.
- Once baked, remove the cupcakes from the oven and allow them to cool to room temperature by transferring them to a wire rack.
Make The Chocolate Frosting
- To make the chocolate frosting, add 1 cup of softened unsalted butter to a mixing bowl.
- Using an electric beater, beat the butter on medium-high speed for 5-7 minutes or until the butter becomes soft and fluffy.
- Stir in 1/4 tsp of salt, 1 tsp of vanilla essence, and 4 tbsp heavy cream.
- Add 1/3 cup of cocoa powder to the mix.
- Pour half of the 3 cups of powdered sugar into the mixture and beat on low speed until it's thoroughly mixed. Add the second half of the sugar and beat again until everything is fully combined.
Pipe The Frosting, Serve and Enjoy!
- Transfer the chocolate frosting to a piping bag.
- Create beautiful designs on the cooled cupcakes using a piping bag with your desired nozzle.
- Enjoy the rich, moist chocolate cupcakes topped with creamy chocolate buttercream frosting!