Description
Indulge in rich and moist chocolate cupcakes topped with creamy buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk or buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) hot water
- 1 1/4 cups (280g) unsalted butter, room temperature
- 12 oz semi-sweet chocolate chips, melted
- 3 tbsp (22g) unsweetened cocoa powder (for frosting)
- 5 cups (575g) powdered sugar
- Pinch of salt (for frosting)
- 2–4 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Line the cupcake pan with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes.
- Pour in the hot water, mixing slowly until smooth.
- Spoon the batter into the prepared liners, filling them two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
- Beat the butter in a mixing bowl until creamy; gradually add melted chocolate, cocoa powder, powdered sugar, and heavy cream until desired consistency.
- Add a pinch of salt and mix until fluffy.
Notes
Feel free to customize with flavors like orange zest or nuts. Store cupcakes in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: chocolate cupcakes, dessert, baking, chocolate frosting, homemade