Moist Chocolate Cupcakes with Chocolate Buttercream
Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven and prep your pan
Heat your oven to 350F (175C) and line a 12-cup muffin tin with paper liners. If you have a few minutes, let the egg and buttermilk come to room temperature so everything blends into a smoother batter.
- 2
Whisk the dry ingredients
In a large bowl, whisk together the flour, granulated sugar, 1/2 cup of the cocoa powder, the baking soda, baking powder, and 1/2 teaspoon of the salt until there are no cocoa lumps. A good whisk here means you won't have to overmix later, which keeps the cupcakes tender.
- 3
Add the wet ingredients
Add the egg, buttermilk, vegetable oil, and 2 teaspoons of the vanilla. Stir or beat on low just until the batter is smooth and combined, about a minute.
- 4
Stir in the hot water
Boil the 1/2 cup water (or use hot brewed coffee for a deeper chocolate flavor) and stir it in until smooth. The batter will look thin and pourable, and that's exactly right; the extra liquid is what gives you that moist crumb, so resist the urge to add more flour.
- 5
Fill and bake
Divide the batter among the liners, filling each about two-thirds full. Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs rather than wet batter. Cool in the pan for 5 minutes, then move the cupcakes to a rack and let them cool completely before frosting.
- 6
Make the chocolate buttercream
Beat the softened butter until creamy, about 2 minutes. Add the powdered sugar, the remaining 1/2 cup cocoa powder, and the remaining 1/4 teaspoon salt, and beat on low first so nothing flies out of the bowl, then bring it up to medium. Add the heavy cream and the remaining 1 teaspoon vanilla and beat 2 to 3 minutes until light and fluffy. Too stiff? Add cream a teaspoon at a time. Too soft? Add a little more powdered sugar.
- 7
Frost and enjoy
Make sure the cupcakes are fully cool, since even slightly warm cupcakes will melt the buttercream. Spread or pipe the frosting on top, then swirl, add sprinkles, or leave them simple. Store covered at room temperature for up to 2 days.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Moist Chocolate Cupcakes with Chocolate Buttercream
Created by: SugarAndButter
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
- 1/2 cup water
- 3/4 cup unsalted butter
- 2 1/2 cup powdered sugar
- 3 tbsp heavy cream
Instructions
- Heat the oven and prep your panHeat your oven to 350F (175C) and line a 12-cup muffin tin with paper liners. If you have a few minutes, let the egg and buttermilk come to room temperature so everything blends into a smoother batter.
- Whisk the dry ingredientsIn a large bowl, whisk together the flour, granulated sugar, 1/2 cup of the cocoa powder, the baking soda, baking powder, and 1/2 teaspoon of the salt until there are no cocoa lumps. A good whisk here means you won't have to overmix later, which keeps the cupcakes tender.
- Add the wet ingredientsAdd the egg, buttermilk, vegetable oil, and 2 teaspoons of the vanilla. Stir or beat on low just until the batter is smooth and combined, about a minute.
- Stir in the hot waterBoil the 1/2 cup water (or use hot brewed coffee for a deeper chocolate flavor) and stir it in until smooth. The batter will look thin and pourable, and that's exactly right; the extra liquid is what gives you that moist crumb, so resist the urge to add more flour.
- Fill and bakeDivide the batter among the liners, filling each about two-thirds full. Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs rather than wet batter. Cool in the pan for 5 minutes, then move the cupcakes to a rack and let them cool completely before frosting.
- Make the chocolate buttercreamBeat the softened butter until creamy, about 2 minutes. Add the powdered sugar, the remaining 1/2 cup cocoa powder, and the remaining 1/4 teaspoon salt, and beat on low first so nothing flies out of the bowl, then bring it up to medium. Add the heavy cream and the remaining 1 teaspoon vanilla and beat 2 to 3 minutes until light and fluffy. Too stiff? Add cream a teaspoon at a time. Too soft? Add a little more powdered sugar.
- Frost and enjoyMake sure the cupcakes are fully cool, since even slightly warm cupcakes will melt the buttercream. Spread or pipe the frosting on top, then swirl, add sprinkles, or leave them simple. Store covered at room temperature for up to 2 days.