Amazing Super Moist Chocolate Cupcakes
Amazing Super Moist Chocolate Cupcakes
Introduction
Prepare to sink your teeth into the most incredibly tender, rich, and super moist chocolate cupcakes you've ever tasted! This recipe is surprisingly easy to make from scratch and guaranteed to be a crowd-pleaser for birthdays, potlucks, or just a sweet treat any day of the week. Forget dry, crumbly cupcakes – these beauties boast a deep chocolate flavor and a perfectly soft, airy texture that will have everyone asking for the recipe. Get ready to bake some magic!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-processed)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot strong brewed coffee (or hot water)
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- ¾ cup (65g) unsweetened cocoa powder, sifted
- ¼ cup (60ml) heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined, being careful not to overmix. The batter will be thick.
- Add Hot Coffee: Carefully pour the hot coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and thin. It will be quite liquidy – this is normal and contributes to the moistness!
- Fill Liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out with moist crumbs, but not wet batter.
- Cool: Let the cupcakes cool in the muffin pan for 5-10 minutes before transferring them to a wire rack to cool completely before frosting.
- Beat Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add Dry Ingredients: Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed until fully incorporated.
- Add Liquid & Flavoring: Pour in the heavy cream (or milk), vanilla extract, and pinch of salt. Beat on medium-high speed for another 2-3 minutes, until the frosting is light, fluffy, and smooth. If too thick, add more cream a teaspoon at a time. If too thin, add a bit more powdered sugar.
- Frost: Once cupcakes are completely cool, frost them using a knife, spatula, or piping bag. Enjoy!
Pro Tips & Notes
- Room Temperature Ingredients: Ensure buttermilk and eggs are at room temperature. This helps them emulsify better with other ingredients, leading to a smoother batter and a more even bake.
- Don't Overmix: Overmixing can develop the gluten in the flour too much, resulting in tough cupcakes. Mix just until ingredients are combined.
- Hot Coffee is Key: The hot coffee (or water) "blooms" the cocoa powder, enhancing the chocolate flavor significantly, and helps create that super moist texture. Don't skip it!
- Cool Completely: Always wait until cupcakes are entirely cool before frosting. Frosting warm cupcakes will cause the frosting to melt and slide off.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Carbohydrates: 60g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 350mg
- Fiber: 2g
- Sugar: 48g
Frequently Asked Questions
- Q: Can I substitute the buttermilk? A: Yes, you can make a homemade buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles before using.
- Q: Why do you add hot coffee? Does it make the cupcakes taste like coffee? A: Hot coffee enhances and deepens the chocolate flavor without making the cupcakes taste distinctly like coffee. It also helps to create the incredibly moist texture. If you prefer, you can use hot water instead, but coffee is highly recommended for the best chocolate flavor.
- Q: Can I freeze these cupcakes? A: Yes! Unfrosted cupcakes can be frozen for up to 2-3 months in an airtight container or freezer bag. Thaw at room temperature before frosting. Frosted cupcakes can also be frozen, but it's best to flash freeze them first on a tray until the frosting is firm, then transfer to an airtight container. Thaw in the refrigerator.