Moist Chocolate Cupcakes
Moist chocolate cupcakes with rich chocolate buttercream frosting. This recipe yields nine cupcakes, which are perfect for a small family.
  • CourseCakes and Bakes
  • CuisineAmerican
Servings
9numbers
Servings
9numbers
Ingredients
For Chocolate Cupcakes
  • 60grams Buttersoftened
  • 2tablespoons Oil
  • 165grams Caster sugar
  • 1number Large egg(58 grams)
  • 110grams Plain flour
  • 25grams Cocoa powder
  • 125ml Hot water
  • 1/2teaspoon Instant coffee powder
  • 1/2teaspoon Baking powder
  • 1/8teaspoon Baking soda
  • 1/2teaspoon Vanilla extract
  • 1/16teaspoon Salt
For Chocolate Buttercream
  • 125grams Butter
  • 25grams Cocoa powder
  • 200 grams Icing sugar
  • 2tablespoons Whipping cream(35% milkfat)
  • 1/2teaspoon Vanilla extract
  • 1/16teaspoon Salt
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 for about 17 minutes or until a toothpick inserted into the cupcake comes out clean.
  7. Remove the cupcakes from the muffin tin and place them 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.
  2. Add icing sugar, whipping cream, vanilla extract, and beat until smooth. (Do not forget to scrape down the side of the bowl as needed)
  3. NOTE – Have all the ingredients at room temperature especially butter and egg.
  4. I used Hershey’s natural unsweetened cocoa in this recipe.
  5. For the frosting, I used Wilton 1M piping tip.
  6. You can keep the frosted cake at room temperature for up to 3 days.
  7. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5

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