Super Moist Chocolate Cupcakes

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Super Moist Chocolate Cupcakes

This recipe produces a very tender, “velvety” crumb that stays moist for days.

Ingredients

For the Cupcakes:

  • All-Purpose Flour: 1 ½ cups (190g)

  • Natural Cocoa Powder: ¾ cup (65g), unsweetened

  • Granulated Sugar: 1 ½ cups (300g)

  • Baking Soda: 1 ½ tsp

  • Baking Powder: ¾ tsp

  • Salt: ¾ tsp

  • Eggs: 2 large, room temperature

  • Buttermilk: ¾ cup (180ml), room temperature

  • Warm Water (or hot coffee): ¾ cup (180ml)

  • Vegetable Oil: ⅓ cup (80ml)

  • Vanilla Extract: 2 tsp

For the Rich Chocolate Frosting:

  • Unsalted Butter: 1 cup (225g), softened

  • Powdered Sugar: 3–4 cups (360-480g)

  • Cocoa Powder: ½ cup (45g)

  • Heavy Cream: 3 tbsp (45ml)

  • Vanilla Extract: 1 tsp

  • Pinch of salt

Instructions

1. Prepare for Baking

  • Preheat your oven to 350°F (175°C).

  • Line a standard 12-count muffin pan with cupcake liners. This recipe usually makes 14–16 cupcakes, so have a second pan ready.

2. Mix the Dry Ingredients

  • In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk briefly to ensure everything is evenly distributed.

3. Combine the Wet Ingredients

  • In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Create the Batter

  • Pour the wet ingredients into the dry ingredients and whisk until just combined.

  • Gradually pour in the warm water (or hot coffee) and whisk gently by hand. The batter will be very thin and liquid—this is normal and is what makes them so moist!

5. Bake

  • Fill the cupcake liners only about halfway full to prevent them from overflowing.

  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Make the Frosting

  • Beat the softened butter on medium-high speed for about 2 minutes until creamy.

  • Add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute until fluffy.

  • Pipe onto the cooled cupcakes and top with chocolate sprinkles as shown in your photo.

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