Super Moist Chocolate Cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour 125 g, spooned and leveled
- 1/2 cup unsweetened natural cocoa powder 45 g
- 3/4 cup granulated sugar 150 g
- 1/4 cup light brown sugar 50 g, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/3 cup vegetable or canola oil
- 1 tsp vanilla extract
- 1/2 cup hot coffee or hot water
Chocolate buttercream
- 1/2 cup unsalted butter 1 stick, softened
- 2 cups powdered sugar sifted
- 1/2 cup unsweetened cocoa powder sifted
- 3 to 4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1 pinch salt
Method
Cupcakes
- Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Whisk the flour, cocoa, both sugars, baking soda, baking powder and salt in a large bowl, breaking up any lumps.
- In another bowl, whisk the egg, buttermilk, oil and vanilla. Pour into the dry ingredients and stir just until combined.
- Slowly whisk in the hot coffee. The batter will be thin; that is what makes them moist.
- Fill the liners about two-thirds full (a 1/4-cup scoop is perfect).
- Bake 18 to 20 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool 5 minutes in the pan, then completely on a rack.
Buttercream
- Beat the butter on medium speed for 2 minutes until creamy.
- Add the powdered sugar, cocoa, 3 tablespoons cream, vanilla and salt. Beat on low until combined, then on medium-high for 2 minutes until fluffy. Add more cream if it is too stiff.
- Pipe or spread onto the completely cooled cupcakes.
Notes
Unfrosted cupcakes keep 2 days at room temperature in an airtight container, or freeze up to 3 months.
Frosted cupcakes keep 2 days at room temperature or 4 days in the fridge; bring to room temperature before serving.