Experience pure indulgence with these moist, chocolate cupcakes bursting with rich cocoa flavor. Every bite melts in your mouth, revealing layers of decadent, silky frosting made with real chocolate. Savor the harmonious blend of tender cake and velvety icing that makes these cupcakes an irresistible treat for any chocolate lover.

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I make these homemade chocolate cupcakes from scratch using very simple and straight-forward ingredients. I use 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 3/4 cup unsweetened cocoa powder to give the cupcakes a rich chocolate taste.

Adding 2 large eggs and 1/2 cup buttermilk (or whole milk with a bit of lemon juice) makes them moist and helps with protein content. I also mix in 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt which work together to give the cupcakes the right texture.

The recipe also calls for 1/2 cup vegetable oil and 2 tsp vanilla extract, and 1/2 cup boiling water is added at the end to intensify the flavor. For the frosting, I blend 1/2 cup unsalted butter with unsweetened cocoa powder, 2 1/2 cups powdered sugar, 1/4 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt.

The result is a nutrient balanced and delectably moist treat.

Why I Like this Recipe

I like this recipe because the cupcakes always turn out super moist even though the batter looks pretty thin at first. I also like that the steps are really simple to follow which makes it fun to bake even when im a bit in a rush. Another reason i love it is because the frosting is so rich and chocolaty – it totally brings the cupcake to another level. Plus, using ingredients like buttermilk and boiling water gives it an extra depth of flavor that i just can’t resist.

Ingredients

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All-purpose flour: Provides carbohydrates for energy.
Its texture helps give the cupcakes a light crumb and structure.
Granulated sugar: Makes the cupcakes sweet and tasty.
It also helps in browning during baking.
Unsweetened cocoa powder: Adds rich chocolate flavor and a bit of fiber.
It’s key for that deep cocoa taste.
Buttermilk: Gives moisture and a slight tang.
It works with the baking soda to make the cupcakes fluffy.
Eggs: Provide protein to bind ingredients and promote a nice rise.
They also add richness.

Ingredient Quantities

Cupcakes – 1 1/2 cups all-purpose flour

Cupcakes – 1 cup granulated sugar

Cupcakes – 3/4 cup unsweetened cocoa powder

Cupcakes – 1 tsp baking soda

Cupcakes – 1/2 tsp baking powder

Cupcakes – 1/2 tsp salt

Cupcakes – 2 large eggs

Cupcakes – 1/2 cup buttermilk (or whole milk with a tsp of lemon juice if you dont have buttermilk)

Cupcakes – 1/2 cup vegetable oil

Cupcakes – 2 tsp vanilla extract

Cupcakes – 1/2 cup boiling water

Frosting – 1/2 cup unsalted butter, softened

Frosting – 1/2 cup unsweetened cocoa powder

Frosting – 2 1/2 cups powdered sugar

Frosting – 1/4 cup heavy cream (or milk if you prefer a lighter touch)

Frosting – 1 tsp vanilla extract

Frosting – A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a big bowl combine 1 1/2 cups flour, 1 cup sugar, 3/4 cup cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, whisk together 2 eggs, 1/2 cup buttermilk (or milk with 1 tsp lemon juice), 1/2 cup vegetable oil, and 2 tsp vanilla extract.

4. Pour the wet ingredients into the dry ones and stir until just combined.

5. Carefully stir in 1/2 cup boiling water slowly – don’t worry if the batter seems thin, it makes the cupcakes extra moist.

6. Spoon the batter into the cupcake liners, filling them about 2/3 full.

7. Bake in the oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

8. Remove from the oven and let the cupcakes cool completely before frosting.

9. For the frosting, beat 1/2 cup unsalted butter (softened) with 1/2 cup cocoa powder until smooth.

10. Gradually mix in 2 1/2 cups powdered sugar, then add 1/4 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt until the frosting is silky smooth; then frost the cupcakes and enjoy!

Equipment Needed

1. Oven preheated to 350°F
2. Cupcake pan and paper cupcake liners
3. Two mixing bowls (one for dry ingredients, one for wet ingredients)
4. Whisk
5. Measuring cups and spoons
6. Spoon or spatula for stirring
7. Pot or kettle for boiling water
8. Cooling rack
9. Electric mixer or hand mixer for the frosting
10. Toothpick for checking doneness

FAQ

Q: Can I substitute the buttermilk if I don't have any?

A: Yeah, you can use whole milk with a tsp of lemon juice added in. Just let it sit for a few minutes so it thickens up like buttermilk.

Q: Is the boiling water really necessary?

A: Yup, the boiling water helps the cocoa dissolve better, giving the cupcakes a richer, fudgy texture. It might seem weird, but trust me, it works!

Q: How do I know when the cupcakes are done?

A: Stick a toothpick in the center. If it comes out clean or with a few crumbs, they are ready. Don’t overbake, or they can turn out dry.

Q: Can I make any adjustments for the frosting if I want a lighter touch?

A: Sure, you can swap the heavy cream for milk if you prefer. It will still taste great, just a bit less rich.

Best Homemade Chocolate Cupcake Recipe Substitutions and Variations

Instead of all-purpose flour, you can use cake flour at the same measurement to get a lighter, softer texture.
You might swap granulated sugar with coconut sugar on a one-to-one basis which gives a subtle caramel flavor.
If you don’t have unsweetened cocoa powder, Dutch processed cocoa works really well as a substitute.
For eggs, try making a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for each egg required.
You can use melted coconut oil instead of vegetable oil in equal amounts for a hint of coconut flavor.

Pro Tips

1. Make sure your eggs, butter, and buttermilk are at room temperature before you mix them in – this helps the batter mix better and makes your cupcakes super fluffy.
2. When combining the dry and wet ingredients, stir just until they come together; overmixing can make the cupcakes dense which is something ya really wanna avoid.
3. Don’t rush when you add the boiling water, add it slowly and carefully – it might seem weird cause the batter gets thin, but thats exactly what makes the cupcakes super moist.
4. Let the cupcakes cool completely before slapping on the frosting; if you frost them too soon, the warm cupcakes can cause the icing to melt into a gooey mess.