The BEST chocolate cupcake recipe because they’re made in one bowl and turn out super moist, light and fluffy! Made from simple ingredients and no buttermilk needed!
Super Moist Chocolate Cupcakes
Everything about this cupcake recipe is the ideal way a chocolate cupcake should be! This recipe is comparable to the boxed chocolate cake mixes, it’s so light! The frosting is incredible and it’s easy enough for my daughter to make (she’s 9!) I highly recommend this chocolate cupcake recipe! By the way my daughter and her friends completely baked and decorated these cupcakes in the photos! That’s how easy this recipe is!
Party supplies:
- Party Umbrella’s (as pictured)
- Cupcake liners
- Extra Large Frosting tips
- Sprinkle Mix
Super Moist Chocolate Cupcake Recipe (Better than Boxed!)
Ingredients
Dry ingredients:
- 3/4 cup + 2 TBSP of flour
- 1/4 cup + 2 tbsp cocoa powder I used Hershey's 1/4 cup of unsweetened cocoa and 2 tbsp of Hershey's DARK
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
Wet ingredients:
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 tsp vanilla
- 1/2 cup boiling water
BEST Chocolate Frosting:
- 2/3 cup chocolate chips
- 2 cups powdered sugar
- 1/4 cup milk OR heavy cream
- 4 tbsp butter softened
- 1/2 tsp vanilla
- dash of salt
Instructions
How to Make Chocolate Cupcakes:
- Preheat oven 350°F and line 12 muffin cups with cupcake liners.
- In a large bowl whisk together the dry ingredients. Add the wet ingredients and beat with a hand mixer until just combined. Slowly mix in the boiling water and scoop 1/4 cup of batter into each muffin cup.
- Bake for 20 minutes. Cool.
To Make Frosting:
- Melt chocolate in the microwave for 1 minute stirring once half way through. Set aside to cool.
- Place the remaining ingredients into a bowl and beat until creamy. Beat in the melted chocolate and mix until well combined. Frost.
Notes
Q&A
Can you freeze cupcakes?
Yes! Unfrosted cupcakes can be frozen up-to 2 months. Keep in a zip-loc bag or securely wrapped to prevent frost or freezer burns.
Can you make ahead Cupcakes?
Yes! Keep baked unfrosted cupcakes up-to 4 days in the refrigerator. Keep room temperature at least 12 hours before serving for soft cupcakes.
How full should I fill my cupcake liners?
Cupcake liners should be filled 3/4 of the way up. Which means, almost full but not quite. Leave some space for growing in the liners since they will rise.
What is the best piping tip for frosting cupcakes?
I own two sets of these Wilton XL piping sets! They are all you need, I interchange them for so many different recipes and the big flat tip is great for piping Macarons out so your investing in a multi-use set! You want to use big piping tips when frosting cupcakes. Little piping tips are good for finer details when making rose petals and such.
Why do some recipes call for buttermilk?
Buttermilk is a common liquid used in conjunction with baking soda. The two work as activating each other and the acid from the vinegar helps dilute the bitter aftertaste. Since the amount of baking soda is fairly small in this recipe it’s safe to use without the addition of buttermilk, however the two are most certainly interchangeable.
Tips
- Since this frosting sets stiff when refrigerated, it’s best if kept at room temperature when serving.
- Sprinkles stick best to freshly piped frosting. Once the frosting dries they’ll slip off.
- Cupcakes are best when served at room temperature.
- Unfrosted cupcakes can be kept up-to 4 days before frosting, just keep refrigerated then bring to room temp.
