Moist Chocolate Cupcakes

Moist chocolate cupcakes with rich chocolate buttercream frosting. This recipe yields nine cupcakes, which are perfect for a small family.

Moist chocolate cupcakes

 

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Moist Chocolate Cupcakes
Moist chocolate cupcakes with rich chocolate buttercream frosting. This recipe yields nine cupcakes, which are perfect for a small family.
Moist chocolate cupcakes
Course Cakes and Bakes
Cuisine American
Servings
numbers
Ingredients
For Chocolate Cupcakes
  • 60 grams Butter softened
  • 2 tablespoons Oil
  • 165 grams Caster sugar
  • 1 number Egg
  • 110 grams Plain flour
  • 25 grams Cocoa powder
  • 125 ml Hot water
  • 1/2 teaspoon Instant coffee powder
  • 1/2 teaspoon Baking powder
  • 1/8 teaspoon Baking soda
  • 1/2 teaspoon Vanilla extract
  • 1/16 teaspoon Salt
For Chocolate Buttercream
  • 125 grams Butter
  • 25 grams Cocoa powder
  • 200 grams Icing sugar
  • 2 tablespoons Whipping cream (35% milkfat)
  • 1/2 teaspoon Vanilla extract
  • 1/16 teaspoon Salt
Course Cakes and Bakes
Cuisine American
Servings
numbers
Ingredients
For Chocolate Cupcakes
  • 60 grams Butter softened
  • 2 tablespoons Oil
  • 165 grams Caster sugar
  • 1 number Egg
  • 110 grams Plain flour
  • 25 grams Cocoa powder
  • 125 ml Hot water
  • 1/2 teaspoon Instant coffee powder
  • 1/2 teaspoon Baking powder
  • 1/8 teaspoon Baking soda
  • 1/2 teaspoon Vanilla extract
  • 1/16 teaspoon Salt
For Chocolate Buttercream
  • 125 grams Butter
  • 25 grams Cocoa powder
  • 200 grams Icing sugar
  • 2 tablespoons Whipping cream (35% milkfat)
  • 1/2 teaspoon Vanilla extract
  • 1/16 teaspoon Salt
Moist chocolate cupcakes
Instructions
For Chocolate Cupcakes
  1. Preheat oven at 180°C for 15 minutes. Line 9 standard muffin cups with paper liners.
  2. In a small bowl, combine cocoa powder, coffee powder and hot water. Set aside to cool.
  3. Sift the flour with baking powder, baking soda and salt, set aside.
  4. Beat butter, oil, sugar, egg, and vanilla extract in a bowl with an electric mixer until light and fluffy.
  5. Gently stir in sifted flour mixture and cocoa mixture in two batches.
  6. Fill each cupcake liner about 2/3 full with batter, about 1/4 cup of batter into each cupcake liner. Bake about 17 minutes or until a toothpick inserted into the cupcake comes out clean.
  7. Remove the cupcakes from the muffin tin and place on a wire rack to cool. Once the cupcakes have completely cooled, cover with chocolate buttercream.
For Chocolate Buttercream
  1. Beat butter and salt in a bowl with an electric beater until creamy. Add cocoa powder and mix until fully combined. Add icing sugar, whipping cream, vanilla extract, and beat until smooth. (Do not forget to scrape down the side of the bowl as needed)
  2. NOTE - Have all the ingredients at room temperature especially butter and egg.
  3. I used Hershey's natural unsweetened cocoa in this recipe.
  4. For the frosting, I used Wilton 1M piping tip.
  5. You can keep the frosted cake at room temperature for up to 3 days.
  6. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

2 Comments

  1. Perfect cupcakes! My family loved it. Thank you for this wonderful recipe.

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