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Ultimate Moist Homemade Chocolate Cupcakes with Fudgy Buttercream

Close-up of a moist chocolate cupcake with rich chocolate frosting, showing a bite taken out.
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Make rich, moist chocolate cupcakes from scratch that taste better than any box mix. This easy recipe guarantees a soft crumb and pairs perfectly with a thick, fudgy chocolate buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • For Frosting: 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/2 cup cocoa powder; 1/2 cup heavy cream; 1 teaspoon vanilla extract; pinch of salt

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 for the cupcakes.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot coffee (or water) into the batter and mix on low speed until just combined. The batter will be thin.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the fudgy buttercream, beat the softened butter in a large bowl until creamy.
  8. Gradually add the powdered sugar and cocoa powder, mixing on low speed until incorporated.
  9. Add the heavy cream, vanilla extract, and salt. Increase the speed to medium-high and beat for 3 to 4 minutes until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the fudgy chocolate frosting onto each one.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee. You can substitute hot water if you prefer.
  • For bakery style chocolate cupcakes, use room temperature buttermilk and eggs for better batter emulsification.
  • If you want a thicker, fudgier frosting, reduce the heavy cream to 1/4 cup initially and add more only if needed to reach your desired spreading consistency.

Nutrition

Find it online: https://cookingbyfelix.com/chocolate-cupcakes-ultimate-moist-homemade-recipe/