Moist Rich Chocolate Cupcakes (Printable version)

Moist, rich chocolate treats with tender crumb and deep cocoa flavor, ideal for celebrations or indulgence.

# What you need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs, at room temperature
08 - 1/2 cup whole milk, at room temperature
09 - 1/2 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water or hot coffee

→ Frosting (optional)

12 - 1/2 cup unsalted butter, softened
13 - 1 3/4 cups powdered sugar, sifted
14 - 1/4 cup unsweetened cocoa powder
15 - 2 to 3 tablespoons milk
16 - 1/2 teaspoon vanilla extract
17 - Pinch of salt

# How To:

01 - Set oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, oil, and vanilla extract until fully blended.
04 - Gently fold the wet ingredients into the dry mixture until just combined without overmixing.
05 - Stir in hot water or coffee until the batter is smooth and thin in consistency.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire rack to cool thoroughly.
09 - Whip butter until creamy; gradually add powdered sugar, cocoa powder, vanilla, and salt, mixing well. Slowly incorporate milk to reach desired texture.
10 - Once cooled, apply frosting evenly atop cupcakes as desired.

# Expert Advice:

01 -
  • The batter looks alarmingly runny, but that's exactly why the cupcakes turn out so tender and moist.
  • You can have these frosted and ready in under 40 minutes, which feels like magic when someone announces unexpected guests.
  • They taste like the kind of chocolate cake you'd order at a cafe, but you made them in your own kitchen with everyday ingredients.
02 -
  • If your eggs and milk are cold from the fridge, the batter can seize up and the cupcakes won't rise as well.
  • Don't skip the hot liquid step, it's what transforms the cocoa from dull to rich and almost fudgy.
  • Fill the liners consistently, uneven amounts mean some cupcakes overbake while others stay gummy in the middle.
03 -
  • Measure your flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it down and makes the cupcakes dense.
  • If the frosting is too stiff, add milk a teaspoon at a time. If it's too loose, add more powdered sugar until it holds a shape.
  • Let the cupcakes cool completely on the rack, not in the tin, or the bottoms will steam and turn soggy.

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