Best Homemade Chocolate Cupcake Recipe | Must Try Cupcakes

Sometimes all you really want is a little chocolate. Well these cupcakes are for when you want plenty of chocolate – no skimping. I’ve shared several different chocolate cake and cupcake recipes, including the ones used in these cupcakes and this cake. And while I love them all, if I could only ever bake one chocolate cupcake ever again, it’d be this one.

HOW TO MAKE MOIST CHOCOLATE CUPCAKES
To start, the cupcake itself is maybe the most moist cupcake you’ll ever have. It’s ridiculously good. I never knew homemade chocolate cupcakes could be so good until I had these. Part of their secret is that they are baked at a lower temperature.


INGREDIENTS
CHOCOLATE CUPCAKES
1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water
CHOCOLATE FROSTING
1 1/4 cups (280g) unsalted butter, room temperature
12 oz semi sweet chocolate chips, melted
3 tbsp (22g) Hershey’s dark cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
4–5 tbsp (60-75ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

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