Super Moist Chocolate Cupcake Recipe (Better than Boxed!)
The BEST chocolate cupcake recipe because they're made in one bowl and turn out super moist, light and fluffy!
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
Note: This frosting sets stiff if refrigerated. It's best if you keep cupcakes at room temperature at all times for soft cupcakes.