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The Ultimate Moist & Fudgy Chocolate Cupcakes from Scratch (Easy, Never Dry Recipe)

Close-up of a fudgy chocolate cupcake with rich chocolate frosting, showing the moist interior after a bite was taken.
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I am so glad you are here. This recipe gives you the best homemade chocolate cupcakes that are incredibly moist and rich in flavor. You will learn the simple steps to create bakery-style treats that taste better than any box mix, perfect for beginners.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Fudgy Chocolate Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This mixes the dry ingredients well.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth.
  4. Carefully pour the hot water or hot coffee into the batter. Mix on low speed until just combined. The batter will be thin; this is the secret to moist chocolate cupcakes.
  5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  8. To make the fudgy buttercream: In a large bowl, beat the softened butter until creamy using an electric mixer.
  9. Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed until incorporated. Add the salt and vanilla extract.
  10. Add the heavy cream or milk one tablespoon at a time, beating until the frosting reaches a smooth, spreadable consistency. Beat on medium-high speed for 1 minute to make it light.
  11. Once the cupcakes are completely cool, pipe or spread the fudgy chocolate buttercream on top.

Notes

  • Using hot coffee instead of hot water deepens the rich chocolate flavor without making the cupcakes taste like coffee.
  • Do not overmix the batter once you add the liquid ingredients; mixing too much develops gluten, leading to tougher cupcakes.
  • For bakery-style domed tops, ensure your oven temperature is accurate.

Nutrition

Find it online: https://www.purecookingjoy.com/chocolate-cupcakes-moist-fudgy-easy-recipe/

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