Moist Chocolate Cupcakes (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
1 cup of very hot water
02 -
1 1/2 teaspoons vanilla extract
03 -
1 cup of buttermilk
04 -
1/2 cup of coconut or canola oil
05 -
2 large eggs
06 -
1 teaspoon salt
07 -
2 teaspoons baking soda
08 -
1 teaspoon baking powder
09 -
3/4 cup of dark cocoa powder
10 -
1 3/4 cups granulated sugar
11 -
1 3/4 cups all-purpose flour
→ Chocolate Buttercream
12 -
3 1/2 cups powdered sugar
13 -
1 cup of butter, room temperature
14 -
3/4 cup cocoa powder
15 -
2-3 tablespoons of cream, milk, or half-and-half
→ Garnish
16 -
Sprinkles, mini chocolate chips, or shavings
# Instructions:
01 -
Fire up your oven to 350°F (175°C) and shift the rack to the center spot.
02 -
Combine the sugar, cocoa, salt, flour, baking soda, and baking powder in a big mixing bowl. If you’ve got a sifter, it makes blending easier.
03 -
In a second bowl, whisk the buttermilk, vanilla, eggs, and oil together till smooth. A minute of mixing is plenty.
04 -
Add the dry mix to the wet one bit by bit while stirring lightly. When that’s done, slowly mix in the hot water. The batter’s supposed to be runny—that’s how they stay moist!
05 -
Line up the cupcake tins with baking liners and lightly spray them with nonstick cooking mist. Fill each liner about 3/4 of the way.
06 -
Pop the trays into the preheated oven and let them bake for about 18 to 22 minutes. You’ll know they’re ready when a clean toothpick comes out after poking the middle.
07 -
Pull the cupcakes out of the tins and let them cool all the way down before adding any frosting.
08 -
While the cupcakes cool, cream the butter and cocoa together until smooth. Slowly add powdered sugar, throwing in a splash of cream here and there. Keep whipping until it’s fluffy—and adjust with extra cream if spreading feels tough.
09 -
Spread or pipe the chocolate buttercream over cooled cupcakes. Sprinkle on some chips, curls, or whatever toppings you love.
# Notes:
01 -
For extra flavor, store these covered overnight before serving.
02 -
Adding boiling water to the batter makes them incredibly tender and moist.