Made completely from scratch, these moist chocolate cupcakes are delicious and a crowd favorite! They are super moist, pack tons of chocolate flavor and are so easy to make! Topped with a rich chocolate buttercream, these are amazing!
Recipe by Lindsay Conchar on September 20, 2023
Prep time: PT45M
Cook time: PT20M
Total time: PT1H5M
4.7 stars ( reviews)
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- Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.
- Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. The batter will be very thin.
- Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, beat the butter in a large mixer bowl until smooth.
- Add the melted chocolate and mix until well combined and smooth.
- Add the cocoa powder and mix until well combined and smooth.
- Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined and smooth.
- Add remaining powdered sugar and salt and mix until well combined and smooth.
- Add remaining heavy cream as needed to get the right consistency of frosting.
- Pipe the frosting onto the cupcakes. I used Ateco tip 847.
- Store cupcakes at room temperature for up to 24 hours, then refrigerate. Cupcakes are best served at room temperature. Best eaten within 4-5 days.