Description
These moist chocolate cupcakes are a chocolate lover’s dream, perfect for any occasion with a rich and tender texture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1 cup semi-sweet chocolate, melted (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup unsweetened cocoa powder (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- Whisk together the melted butter, eggs, vanilla extract, and buttermilk in a separate bowl until smooth.
- Fold the wet ingredients into the dry ingredients, mixing until just combined. Then, stir in the boiling water until the batter is smooth.
- Fill each cupcake liner about 2/3 full with the cake batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely in the pan.
- Beat together the melted chocolate, powdered sugar, cocoa powder, heavy cream, and vanilla extract until velvety smooth to prepare the frosting.
- Frost the cooled cupcakes generously with the chocolate frosting and enjoy!
Notes
Store leftover cupcakes in an airtight container at room temperature for up to three days for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 233
- Sugar: 17g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg