The Best Easy Moist Chocolate Cupcakes

Chocolate cupcake with paper liner unwrapped.

5 from 2 votes

The Best Easy Moist Chocolate Cupcakes

Cupcakes that are rich, fudgy, yet still light and fluffy with bold chocolate flavor. Topped with a creamy chocolate buttercream that’s just the right amount of sweet.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 378kcal

Author: Jessica

Ingredients

Chocolate Cupcakes

¾ cup all-purpose flour
1 cup granulated sugar
½ cup cocoa powder
¾ teaspoon baking soda
pinch salt
1 egg
½ cup buttermilk* see notes to make your own
¼ cup unsalted butter melted
½ teaspoon vanilla extract
½ cup hot strong coffee or espresso*

Chocolate Buttercream

1 cup unsalted butter room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
½ cup cocoa powder
2-3 tbs heavy cream or milk for a less creamy frosting

Instructions

Preheat oven to 375°F. Line a cupcake tin with paper liners, set aside.

For the cupcakes

In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
In a separate bowl, beat eggs, buttermilk, melted butter and vanilla together until thoroughly combined. Slowly pour in dry ingredients and mix until smooth. Pour in hot coffee and mix until completely combined. Be sure to scrape the bottom and sides of the bowl. Batter will be very runny.
Divide batter among prepared cupcake liners no more than ⅔ full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched. Allow cupcakes to cool for about 10 minutes before transferring to wire racks to finish cooling.

For the frosting

Whip butter for 3 minutes on medium speed until smooth and no lumps remain. Add cocoa powder and powdered sugar and beat until completely combined. Add vanilla and heavy cream and whip frosting until light and fluffy. Start with 1 tbs of heavy cream and work up from there if needed. Once cupcakes are completely cooled, frost and serve.

Notes

*How to make buttermilk at home: Stir in ½ tablespoon of white distilled vinegar or fresh lemon juice to the milk. Allow to sit for 5-10 minutes until thickened.

*Coffee: If freshly brewed coffee isn't available, use instant coffee. Stir 2 teaspoon of instant coffee with ½ cup of hot water for this recipe. Alternatively, you can just use plain hot water in the recipe.

Storage instructions: Frosted cupcakes will stay fresh for up to 3 days stored in an airtight container at room temperature.

Freezing instructions: Wrap completely cooled cupcakes tight in a layer of plastic wrap and then place in a freezer-safe container for up to 3 months. Thaw at room temperature. Make frosting fresh.

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