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Moist Chocolate Cupcakes with Rich Chocolate Buttercream Frosting Recipe

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4.3 from 11 reviews

These moist chocolate cupcakes are rich, fluffy, and topped with a luscious semi-sweet chocolate buttercream frosting. Perfect for any celebration or a decadent treat, these cupcakes combine cocoa powder, melted chocolate, and a smooth buttercream to create a deeply chocolatey dessert that’s sure to satisfy your sweet tooth.

Ingredients

Cupcakes

  • 1 cup (130g) all-purpose flour
  • 1 cup (207g) sugar
  • 6 tablespoons (43g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup (120ml) milk or buttermilk
  • ½ cup (120ml) vegetable oil
  • ¾ teaspoon vanilla extract
  • ½ cup (120ml) hot water

Buttercream Frosting

  • 1 ¼ cups (280g) unsalted butter, room temperature
  • 12 ounces semi-sweet chocolate chips (melted)
  • 3 tablespoons (22g) unsweetened cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 2–4 tablespoons heavy cream

Instructions

  1. Preheat and prepare pans: Preheat your oven to 300°F (148°C). Line a cupcake pan with cupcake liners to ensure easy removal.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, and salt thoroughly to ensure even distribution of leavening and flavor.
  3. Mix wet ingredients: In a separate medium-sized bowl, whisk together the egg, milk (or buttermilk), vegetable oil, and vanilla extract until smooth and homogeneous.
  4. Combine wet and dry: Add the wet mixture into the dry ingredients. Mix until all components are well integrated without overmixing to maintain cupcake tenderness.
  5. Add hot water: Pour in the hot water and gently mix until the batter is smooth. The batter will be thin, which is expected for moist cupcakes.
  6. Fill cupcake liners: Pour the batter into the cupcake liners, filling each about halfway to allow room for rising during baking.
  7. Bake: Place the cupcake pan in the preheated oven and bake for 18-23 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  8. Cool cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer them to a cooling rack to cool completely before frosting.
  9. Prepare buttercream: In a large mixing bowl, beat the room temperature butter until smooth and fluffy using an electric mixer.
  10. Add melted chocolate: Pour in the melted semi-sweet chocolate and mix until fully combined and smooth.
  11. Incorporate cocoa powder: Add the unsweetened cocoa powder to the butter and chocolate mixture and mix until blended evenly.
  12. Add powdered sugar and cream (first half): Incorporate about half of the powdered sugar along with 2 tablespoons of heavy cream. Beat until the frosting is smooth and well combined.
  13. Add remaining powdered sugar and salt: Add the rest of the powdered sugar and a pinch of salt. Mix thoroughly to achieve a smooth consistency.
  14. Adjust frosting consistency: Add additional heavy cream, 1 tablespoon at a time, stirring until the frosting reaches the desired spreading or piping consistency.
  15. Decorate cupcakes: Pipe the frosting onto the cooled cupcakes using a piping bag fitted with Ateco tip 847 or any preferred tip for an elegant finish.
  16. Storage: Store the cupcakes at room temperature for up to 24 hours, then refrigerate. Before serving, allow cupcakes to return to room temperature. Consume within 4-5 days for optimal freshness.

Notes

  • Milk can be substituted with buttermilk for a tangier, more tender crumb.
  • Ensure butter is at room temperature before making frosting to avoid lumps.
  • Use hot water carefully to avoid cooking the egg in the batter.
  • Frosting consistency can be adjusted by varying the amount of heavy cream added.
  • Store cupcakes refrigerated after 24 hours to maintain freshness and quality.
  • Use a gentle folding method when combining wet and dry ingredients to keep batter light.

Find it online: https://bitezly.com/moist-chocolate-cupcakes-with-rich-chocolate-buttercream-frosting-recipe/