The Perfect Chocolate Cupcakes

These Moist Chocolate Cupcakes are rich, tender, and irresistibly chocolatey, perfect for satisfying your sweet cravings or celebrating special occasions. With a delicate crumb and the perfect balance of chocolate flavor, these cupcakes are sure to become a favorite treat for both kids and adults alike!

Yields: 24 cupcakes

Total Cook Time: 1 hr 15 min. – 1 hr 20 min.

Prep: 20 min.

Bake Time: 25-30 min.

Cool: 30 min.

Ingredients:

For the Cupcakes:

• 8 tablespoons unsalted butter
• 1/2 cup vegetable oil
• 1 cup water
• 2 cup all-purpose flour
• 2 cup granulated sugar
• 1/2 cup plus 4 tablespoons unsweetened natural cocoa powder (not Dutch-process)
• 1 1/2 teaspoon baking soda
• 2/8 teaspoon kosher salt
• 2 large egg
• 1/2 cup buttermilk
• 2 teaspoon pure vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened to room temperature
• 3 and 1/2 cups confectioners’ sugar
• 1/2 cup unsweetened natural or Dutch-process cocoa powder
• 3 tablespoons heavy cream or milk, at room temperature
• 1/8 teaspoon salt
• 2 teaspoons pure vanilla extract
• Shaved chocolate for topping (optional)

Instructions:

For the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
2. In a saucepan over low heat, melt the unsalted butter. Once melted, stir in the vegetable oil and water until well combined. Remove the mixture from heat and set it aside to cool slightly.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and kosher salt until thoroughly combined.
4. Pour the slightly cooled butter-oil mixture into the dry ingredients and mix until just combined.
5. Add the egg to the batter and mix until fully incorporated.
6. Stir in the buttermilk and pure vanilla extract, ensuring all ingredients are well combined and the batter is smooth.
7. Divide the batter evenly among the prepared paper liners, filling each one about two-thirds full.
8. Bake the cupcakes in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Once done, remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

For the Frosting:

1. In a large mixing bowl, beat the softened unsalted butter using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Gradually add the confectioners’ sugar, about 1 cup at a time, to the butter. Beat on low speed after each addition until the sugar is fully incorporated. Scrape down the sides of the bowl as needed.
3. Add the unsweetened cocoa powder to the mixture and continue to beat on low speed until it’s well combined with the butter and sugar. The frosting may be quite thick at this point.
4. Pour in the heavy cream or milk and add the salt. Begin beating on low speed and gradually increase to medium-high speed until the frosting becomes smooth and fluffy. This may take a couple of minutes.
5. Lastly, add the pure vanilla extract to the frosting and beat for an additional 1-2 minutes until the flavor is evenly distributed and the frosting reaches the desired consistency. If the frosting appears too thick, you can add a little more cream or milk, one tablespoon at a time, until it’s easy to spread.
6. Your Chocolate Buttercream Frosting is now ready to spread or pipe onto your cooled cupcakes or cake. Sprinkle shave chocolate on top and enjoy!

Nutrition Facts

Serving Size: 1 Cupcake

Calories Per Serving: 220 Cal

Sugar: 20 g

Carbohydrates: 28g

Sodium: 100 mg